Green peppers can be the basis of a spectacularly good hamburger relish
that can be canned & kept for years, or even in the refrigerator for
months.

Cut the peppers into long thin strips. To make the eventual relish more
colorful, add in a few red, orange, & yellow peppers. Also cube or cut
into long pieces a mess of sweet onions. Fry at a high temperature in lots
of olive oil, adding fresh ground black pepper & a few mashed garlic
cloves, cooked until the green peppers & onions are transluscent with just
a touch of blackened edges. A hell of a lot of peppers & onions will melt
down into a gallon of oil-preserved relish that just about never spoils.

Variations can be done on this adding garden sedums (Sedum rupestris, S.
oreganum, S. acre all make nice components of a relish), purple
passionflower maypop skins that aren't good for much else but are a good
substitute for green tomatoes in a relish, & some finely cut up garden
herbs (fresh basil &/or oregano, small amounts of beebalm & licorice
hyssop, or finely cut up celery). But even with just sweet peppers, sweet
onions, & ground black pepper & garlic fried in olive oil it's a pretty
rich clean good flavor requiring no further tinkering unless for fun &
experimentation.

I use such homemade relishes on tofu hotdogs & gardenburgers since i'm
vegetarian.

-paghat the ratgirl
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