Gourmet | June 2008

2 1/2 pound green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.
Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour, but preferably overnight (for vegetables to wilt and flavors to blend.)

Green Pepper Relish

Green Pepper Relish

1 large green bell pepper, very fresh
1 medium garlic clove, coarsely chopped
1/8 teaspoon salt (to taste)
1 jalapeno chile, seeded and diced (optional)

Wash the bell pepper and coarsely chop, removing core, seeds and membranes. Put pepper, garlic and salt in the food processor fitted with a blade and scraping down the sides of the bowl repeatedly with a rubber spatula, process until rather smooth.

Taste and serve with spicy meat and bread. If you prefer some heat to the relish add as much of the diced chili as you like.