Michael and Diane Phillips: This is one of Michael’s favorite accompaniments to grilled sausages or hot dogs. It’s also good on hamburgers.
2 cups diced red pepper
1 cup diced poblano pepper
1 cup diced tomatillo
1 cup diced Vidalia onion
1/4 cup olive oil
Salt and black pepper
8 cups chopped dill pickles
1/4 cup prepared horseradish
1/4 cup maple syrup
1/4 cup prepared yellow mustard
2 tablespoons pickle juice
2 tablespoons apple cider vinegar
Preheat the oven to 400 degrees F and place a rack in the middle position.
Place the diced red pepper, poblano pepper, tomatillo, and onion in a 9 by 13-inch baking pan and spread them evenly. Drizzle the olive oil over the vegetables and toss to coat. Season with salt and pepper. Place the pan in the oven, uncovered, and bake for about 10 minutes. Stir the vegetables, and bake for another 10 minutes. Stir again, and bake for about 10 minutes more, or until the vegetables are fork-tender. Remove the vegetables from the oven and cool completely.
Once the vegetables are cool, combine with all the remaining ingredients in a nontreactive bowl and blend well. Chill for at least 2 hours or overnight in the refrigerator.