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Send a Meal BlogFriday, August 22 2014
 ingredients
directions
Heat a 4- to 6-quart Dutch oven over medium-high heat. Add mustard seeds and crushed red pepper; cook and stir for 1 to 2 minutes or until seeds begin to pop. Add sugar, vinegar, the water, ginger, garlic and salt. Bring to a simmer; cook and stir for 3 minutes.
Add tomatoes and sweet peppers to Dutch oven. Cook for 5 to 7 minutes or until vegetables are just tender, stirring occasionally. Stir in green onions.
Transfer relish to a bowl or storage container. Allow to cool for 1 hour. Cover and chill for at least 2 hours or up to 1 week.
Tip
nutrition information
Per Serving: cal. (kcal) 22, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 4, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 1, vit. A (IU) 534.49, vit. C (mg) 23.03, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 114, Potassium (mg) 138, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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