Recipe

End-of-the-garden Hot Pepper Relish Recipe

	Mbeards2 / All my dishes 11 months, 4 weeks ago I had canned gallons of salsa and pickled all of the hot peppers that we could possibly consume for the year. And yet I still had 10 pounds of peppers that I couldn't bring myself to allow to go to waste.... THis recipe is based upon the Red Pepp... More Prep:60m Cook:45m Servings:5	Mbeards2
	does a number to a hotdog zesty relish

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Ingredients

7 cups of finely chopped hot peppers, seeds and veins removed. My peppers consisted ofJalapenos (green and ripe red ones), Bulgarian Carrot peppers and the last of the bell peppers.

4 cups of cider vinegar

4 tablespoons of canning salt

2 cups of sugar

Directions

Place the chopped peppers in a 6-8 quart sauce pan.

Stir in the salt and let sit for about 4 hours.

Stir in the vinegar and sugar and bring to a boil.

Turn down the heat and simmer, stirring frequently, until the liquid has been reduced to the consistency of a syrup. About 45 minutes.

Ladle into hot, sterilized canning jars, filling to 1/4-inch from the rim.

Put on lids and bands and process in a boiling waterbath canner for 10 minutes.

Makes about 5 pints of relish.

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Comments

elgab89 11 months, 4 weeks ago said:
Hot, salty, sour and sweet! This is perfection!

mbeards2 11 months, 3 weeks ago said:
BTW, I've made this using only Jalapeno peppers and it works great too. It depends on what peppers are in greatest abundance. :-)

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