[CH] Recipe

Andie Paysinger (asenji@earthlink.net)
Sun, 07 Jun 1998 10:14:23 +0000

Carolyn Niethammer  who authored, "American Indian Food and Lore", also
wrote another interesting cookbook, "The Tumbleweed Gourmet" Cooking
with Wild Southwestern Plants.  (1987)I am pretty sure the book is now
out of print, but you can perhaps find it in a used book store.
I tried the following recipe and found it to be excellent.  I have
copied it verbatum from the book, you can use different varieties of
peppers, your favorites.

Pear and Pepper Relish,  makes 3 pints
This is a sweet-hot treat that can turn an ordinary meal into someting
special.  Save a few jars back to give as gifts for those times when you
need something in a hurry.  Wear rubber gloves when cutting the

8 firm-ripe pears
2 jalapeņo peppers
2 large green bell peppers
2 large red bell peppers
1 large onion
1 1/2 cups cider vinegar
1 1/2 cups honey
1 teaspoon finely minced fresh ginger
1/2 teaspoon salt

Core and chop the unpeeled pears.  Seed and chop the jalapeņos and green
and red bell peppers.  Chop the onion.  The chopping can be done in a
food processor, but do not overprocess.
In a kettle that holds at least five quarts, combine the chopped pears,
chopped peppers, onion, vinegar, honey, ginger, and salt.
Bring to a boil and simmer, uncovered, until reduced to 6 cups--about
one hour.  As mixture thickens, stir often to prevent sticking.
Pour into sterilized jars and seal with canning lids.  Even unsealed,
this relish can be stored in the refrigerator for several months.

Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net    So. Calif. USA   "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your