Red Pepper and Onion Relish

2 red bell peppers, chopped
1 sweet onion, chopped
1 cup white vinegar
1 cup sugar
1 T crushed red pepper flakes

Combine all ingredients in a saucepan over medium heat.  Bring to boil, and reduce to simmer.  Cook 30 minutes, uncovered.  Stir occasionally.  Chill at least 4 hours before using.

I went in search of this recipe after buying something similar in a jar at a schmanzty cooking store.  I was reading the ingredients on the jar ($5 for 6 ounces!) and thought it must be simple and cheaper to just make.  This makes a smidge over a pint for probably the same or a little less money. 

This is good on top of chicken.  Usually I pan fry chicken with salt and pepper, then remove it from the pan and deglaze it with the relish - just long enough to heat through - and spoon over each piece of chicken.  Lately we've been using with mayo or italian dressing with chicken and cucumber in sandwich wraps.  It also goes nice on a Triscuit with some mozzerella and heated under the broiler until the cheese just melts.

This freezes nicely, although I've yet to see it go bad in the fridge - possibly due to the high acidity from the vinegar.