What to do with tons of sweet green peppers

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