Cooking: Cherry Pepper Relish

We attended a family barbecue yesterday where hamburgers, chicken sausage sandwiches and spareribs were being served.  I always contribute a vegetable side dish, and I decided to make a cherry pepper relish inspired by a delicious Sheboygan I ate at Kenji Lopez Alt's Wursthall.

I chopped and diced one red bell pepper, half a medium red onion, a jar of cherry peppers and also set out 1/4 cup sugar, 1/2 teaspoon salt, 2 tablespoons hot sweet mustard (I didn't have the grainy mustard the recipe called for, and so I substituted), and 1/2 cup red wine vinegar with some splashes of white vinegar thrown in to make the full measure needed.

In a tablespoon of olive oil, sauté the onions until translucent and then add the red bell pepper and then add the rest of the ingredients and simmer on medium heat for 8 minutes or so....you don't want the bell pepper to retain a little firmness or not get too soft.  I rather love the bright red color here.

After cooling, here's what the relish looks like; the mustard has added a caramel yellow tinge.

Jarred and ready to set in the fridge or top a chicken apple sausage  in a bun--it was zingy because of the sweet hot mustard.