Sweet Pepper Relish

5 cups ground green bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
1-½ cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-½ cups cider or white distilled vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and ring bands according to manufacturer’s directions.

Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure).

Measure 5 cups of each type of ground bell peppers with their juice, and 1-½ cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.

Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands.

Process in a boiling water canner. Let cool, undisturbed, 12 to 24 hours and check for seals.

Yield: About 6 pint jars

National Center for Home Food Preservation
nchfp.uga.edu

Boneless Pork Loin Chops with Onion Marmalade

6 1-inch-thick boneless pork loin chops (about 6 ounces each)
1 1/2  teaspoon dried rosemary, crumbled
3 tablespoon olive oil
3 large onions (about 2 1/4 pounds), halved lengthwise and sliced thin crosswise
3/4 cup water
6 tablespoons balsamic vinegar
6 tablespoons red-currant jelly

Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and sauté pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.

In drippings remaining in skillet sauté onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.

Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes.

Epicurious.com

Mixed-Onion Soup in Sourdough Bread Bowls

4 8-ounce round sourdough loaves
1/4 cup butter, melted
1/4 cup butter
2 1/2 cups chopped white onions
2 1/2 cups chopped leeks (white and pale green parts only; about 3 medium)
2 1/2 cups chopped red onions
6 large garlic cloves, minced
1 large shallot, chopped
2 tablespoons all purpose flour
1 1/4 cups dry Sherry
7 cups chicken stock or canned low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1/2 cup whipping cream

Preheat oven to 350°F. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.

Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.

Bon Appétit March 1999

Serves 4