---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Four-Pepper Relish
  Categories: Relishes, Desserts, Preserve
       Yield: 1 servings
  
 	    1 x  -Dottie Cross TMPJ72B		     2 ea Small fresh hot chile
      pepper
       2 ea Large red bell peppers;             1 x  -seeded and finely chopped
 	    1 x  -seeded and finely chopped	     2 ea Medium red onions,
      finely ch
       2 ea Large green bell peppers;       1 1/3 c  White wine vinegar
       1 x  -seeded and finely chopped          1 c  Sugar
 	    2 ea Large yellow bell peppers;	     1 x  -1/2 chopped fresh
      coriander
       1 x  -seeded and finely chopped          2 ts Salt
  
   Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
   Add sufficient water to cover and bring to a boil over high heat. Boil for
   1 minute, then drain well in a colander. Return the vegetables to the pan
   and add the remaining ingredients. Bring the mixture to a simmer over low
   heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and
   attach the lids. Process in a boiling water bath for 5 minutes. Remove from
   the water and cool completely at room temperature. Makes about 3 pints.
   Source: “An Edible Christmas” (A Treasury of Recipes for the Holiday) by
   Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
  
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