Top off your Memorial Day picnic with this healthy, zesty Yellow Pepper Relish recipe.

It's rich in vitamin C, it's fat free, and it's great on grilled meats. Or you can mix it with nonfat yogurt for a neat twist on a vegetable dip. Here's how to make it . . .

Recipe Corner
Yellow Pepper Relish*
3 cups water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup sugar
1/3 cup cider vinegar
1 1/2 tablespoons frozen pineapple juice concentrate
1/4 teaspoon salt
1 serrano chile or jalapeño pepper, seeded and minced (optional)

1. Put water on to boil in a medium saucepan.
2. Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don't squeeze out any moisture).
3. Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt, and chile (or jalapeño), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours. Can be covered and refrigerated for up to 1 week.