CHEF JEFF — ONE BYTE AT A TIME: Fire and Ice Relish

Combine fresh veggies as a topping for corn, chicken, salmon or baked potato.

Fire and Ice Relish

3 cups cherry tomatoes, finely chopped, juices reserved

1 green bell pepper, cored, seeded, finely chopped

1 red onion, finely chopped

¼ cup each: cider vinegar, water

4 teaspoons sugar

1½ teaspoons each: celery seed, mustard seed

½ teaspoon each: salt, freshly ground black pepper

1/8 teaspoon ground red pepper

Put tomatoes and juices in bowl; stir in bell pepper and onion. Mix cider vinegar, water, sugar, celery seed, mustard seed, salt and peppers in saucepan; heat to boil over high heat. Boil 1 minute. Remove from heat; pour over veggies. Cool. Cover; refrigerate at least 3 hours.

Yield: 3 cups.

Approximate nutritional analysis per 2 tablespoons: 11 calories, 0.14 grams fat, no cholesterol, 2 grams carbohydrates, 0.3 grams protein, 100 milligrams sodium, 0.5 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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