Chipotle Red Bell Pepper Chutney
You can find dried chipotle chilis in your Mexican food section of your grocery.

Makes about 1 3/4 cups
Serves 7 - ¼ cup servings

• 2 pounds red bell peppers (about 5)
• 2 cups cider vinegar
• 3/4 cup granulated sugar
• 2 teaspoons yellow mustard seeds
• 2 teaspoons salt
• 2 dried chipotle chiles, halved, seeded

Trim and finely chop bell peppers. Place in a large, heavy saucepan with vinegar, sugar, mustard seeds, salt and chipotle chiles.

Bring to a boil; reduce heat to a bubbling simmer and cook about one hour, stirring occasionally. As mixture boils down, stir frequently during the last 10 minutes to prevent scorching. Do not let it boil completely dry. Remove chipotle chiles and ladle relish into a sterilized jar. Cover tightly and keep refrigerated. Chutney is best left to mellow for one week, but will keep for a month in the refrigerator. Serve with grilled chicken or lean roast pork tenderloin.

Per Serving: 131 Calories
1g Fat (3.3% calories from fat), trace Saturated Fat
1g Protein
34g Carbohydrate
2g Dietary Fiber
0mg Cholesterol
613mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.

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