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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess. Ingredients:
1 1/2 cups light corn syrup |
1 1/4 cups white vinegar |
1/2 teaspoon red pepper flakes |
salt, to taste |
fresh ground black pepper, to taste |
1 red bell pepper, seeded, membranes trimmed, and finely diced |
1 yellow bell pepper, seeded, membranes trimmed, and finely diced |
1 green bell pepper, seeded, membranes trimmed, and finely diced |
4 jalapeno peppers, finely diced |
Directions:
1. Put syrup, vinegar, and pepper flakes in a pot and reduce by 2/3 and until sticky.
2. Place peppers in a hot skillet and saute about 30 minutes or until tender and the color is brightened.
3. Add peppers to the syrup mixture with a slotted spoon.
4. Add salt and pepper to taste.
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