This delicious chunky sweet red pepper relish can be served as a dip for your challah course, or as an accompaniment to fish or poultry.
Cut peppers into thick slices.
Sprinkle one teaspoon salt. Refrigerate overnight.
Drain liquid and blend until smooth.
Place all ingredients with 1/2 teaspoon salt in heavy pot.
Cook, uncovered, over medium heat for 30-45 minutes, until thickened.
Discard pickling spice.
Photography and Styling by Tamara Friedman