One of my favorite things in Columbus is the fried chicken at G. Michael's Bistro in German Village. The chicken, and occasionally other dishes, is always topped with a delicious candied bell pepper relish, and finally one day I got the recipe from Executive Chef David Tetzloff. After the cutting and stirring, it is relatively simple to make; it is a little time consuming, as all preserve-making is.
1 each: red bell pepper, green bell pepper, yellow bell pepper, all seeded, ribs removed and cut to medium-small dice (1/2 cm)
1red onion, chopped to medium-small dice
1 garlic clove, mashed with knife - not pressed, as the whole clove will be fished out later
2 cups cider vinegar
2 cups sugar
a few dashes Tabasco
1 1/2 tsp salt, or to taste
Combine ingredients in a heavy saucepan and cook over medium heat, stirring frequently, until reduced to soft ball stage, about 45 minutes to an hour. Remove garlic clove. Put in a clean jar and refrigerate. This recipe makes about one cup of preserve and lasts "forever," according to Chef Tetzloff.
The preserve is a great condiment and is particularly good as a foil to cream sauces; it is also good on sandwiches, crackers, etc. I pictured it topping a little cream cheese, just for contrast. But I ate it and it was also good.
3 peppers in a pot, waiting to be boile
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