The bell pepper called for in this recipe was developed specifically for its white color and is available in many supermarkets that carry specialty peppers. This is an excellent topper for fish or shellfish. It can be frozen for later use.
• 1 pound white bell peppers
• 4 ounces white ‘Fish’ peppers
• 1 large cooking apple (about 8 ounces), pared, cored, and chopped
• 1-1/2 cups white wine vinegar
• 1 cup sugar
• 4 cloves garlic
• 1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice)
• 1-1/2 tablespoons salt
Seed and chop the bell peppers and ‘Fish’ peppers, and put them in a large, nonreactive pan (avoid aluminum and copper).
Add the apple, vinegar, sugar, garlic, and pineapple (or lime juice).
Cover and simmer over medium heat for 25 to 30 minutes, or until the peppers are soft.
Purée to a creamy consistency and return to the pan.
Bring to a gentle boil.
Stir in the salt, and then pour sauce into hot sterilized jars.
Store in the refrigerator for up to 1 week, or freeze.
Read more about ‘Fish’ peppers and get advice about growing them here:
William Woys Weaver has gardened with heirloom cultivars since childhood. He found his grandfather’s rare seed collection in a deep freeze and now has more than 4,000 flowers, fruits, and vegetables.