1 tbsp. extra virgin olive oil ½ cup diced red onions ½ cup diced red bell pepper ½ cup diced green bell pepper 2 tsp. minced habanero chile, with seeds 1 tsp. salt ½ tsp. freshly ground black pepper ½ tsp. sugar 3 plum tomatoes, coarsely chopped 1 bay leaf 1 garlic clove, minced
Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions and sauté for 3 minutes. Add in the red and green bell pepper and sauté for 3 minutes. Add the remaining ingredients and simmer over low heat, stirring occasionally, for 10 more minutes. Remove from heat and let cool. Serve relish chilled with cornmeal-okra fritters.