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Title:
Recipe(tried): Harry & David Pepper and Onion Relish
Board:
From:
Doug Clark - Baton Rouge 12-19-2006
To:
 MSG ID: 207524
That's a great question. In this case, I left the skins on to give the relish a little more texture. I liked the looks of everything floating. The tomatoes cook down to almost nothing. Sorry it's taken a year to reply but I haven't been back till now and its time to make more. We are giving as small gifts to friends.

 Replies:
  ISO: Harry and David's Pepper and Onion Relish
  Jim, Baja Sur, Mexico - 1-7-2002
 
 MSG ID: 203542
  1 Recipe: Sweet Onion and Pepper Relish
    Rochelle, CA - 1-9-2002
   
 MSG ID: 203546
  2 Thank You: Sweet Onion and Pepper Relish
    Jim, Baja Sur, Mexico - 1-13-2002
   
 MSG ID: 203550
  3 You're welcome! nt (nt)
    Rochelle, CA - 1-13-2002
   
 MSG ID: 203551
  4 Thank You: Harry and David's Pepper and Onion Relish
    Chris, Idaho Falls, Idaho - 2-7-2003
   
 MSG ID: 204190
  5 ISO: David and Harry's Hot and Sweet Onion Pepper Relish
    dedee44 --Georgia - 11-20-2003
   
 MSG ID: 204818
  6 Thank You: H and D sweet pepper and onion relish
    Bev - Kingston ON, CANADA - 10-16-2004
   
 MSG ID: 205638
  7 Recipe(tried): Pepper and Onion Relish
    Doug Clark - Baton Rouge - 9-10-2005
   
 MSG ID: 206416
  8 ISO: Question for Doug re: Pepper and Onion Relish
    manyhats - 9-10-2005
   
 MSG ID: 206417
  9 ISO: Harry and David's Pepper and Onion Relish - hey jim
    janet/okc - 1-5-2006
   
 MSG ID: 206725
10 Recipe(tried): Harry & David Pepper and Onion Relish
    Doug Clark - Baton Rouge - 12-19-2006
   
 MSG ID: 207524
  11 Recipe(tried): Harry and David Pepper and Onion Relish
    JoAnne Hills Salem Oregon - 10-16-2008
   
 MSG ID: 208272
  12 Recipe(tried): Harry and David's Pepper and Onion Relish (copycat recipe)
    Ted/Baltimore - 12-4-2008
   
 MSG ID: 208326
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