“Chef Phillip Rice of Tex’s Grill, San Antonio, TX.”
READY IN:
1hr 10mins
YIELD:
2 1/2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel and core apples; finely chop apples, peppers, and shallots.
  2. In a saucepan, combine vinegar and sugar; bring to a boil, stirring until sugar dissolves.
  3. Add in apple, peppers, and shallots; boil 20 minutes or until most of liquid evaporates, stirring occasionally.
  4. Remove from heat; stir in lemon juice; cool.
  5. Serve warm or at room temperature; store in refrigerator up to 1 week in an airtight container.

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