• 2 small red peppers, small dice
• 1 medium onion, small dice
• 3/4 cup white vinegar
• 2 teaspoon mustard seeds
• 1/4 cup sugar, plus 2 tablespoons
• 1/2 teaspoon salt
• 1/4 cup water

In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container.

Serve on fried polenta with spicy sausage.

tags: vegetarian, vegan, pareve

source: http://www.foodnetwork.com/recipes/brian-boitano/polenta-with-spicy-sausage-and-red-pepper-relish-recipe/index.html