I saw a recipe for red pepper relish in a magazine that looked so tasty I had to try it. But when I looked at the ingredients I thought it needed a “healthy change”.
I also really like the multi-colored peppers instead of all red because they look so festive and are so good for you! (The healthiest foods have the brightest colors). Peppers retain pesticides, so if you can buy organic it’s best. Sweet peppers lack capsaicin (chemical that makes hot peppers hot) so they aren’t fire-y like jalapenos.
All colored peppers start out green, so green peppers are really un-ripe colored peppers. Red, yellow and orange are a bit easier to digest than green, so if you think peppers “bother your stomach” and you’ve never tried the multi-colored, give it a try.
Peppers are extremely high in anti-oxidant Vitamins A, C, and K. they are also high in phytochemicals which have been studied for their role in cancer fighting.
1 cup of red peppers can provide 100% of your daily vitamin A and C requirements.
4 medium red, orange or yellow peppers (or 20 mini peppers) chopped small about 2 cups