Saturday, August 15, 2015

Hot & Tangy Pepper Relish

 My sister made some of this and shared it as an appetizer on a recent boat trip.  A block of cream cheese and a jar of spicy sweet relish was gone in wink.  Happy boaters all around. Everyone loved spread on a cracker.  What a simple appetizer to share, and ready in flash.

When we got home from vacation, I was still thinking about it, so I set out to buy a bunch of different peppers to give it a try.  Most of the recipes online used bell peppers, but I really didn't Spicy, sweet and tangy relish.  Perfect with a little cream cheese on a cracker, but would also be good with grilled meats, stirred into meatballs, on a slice of cheese, or even on a hot dog or hamburger if you are a sweet relish fan.

 (not pictured, 1 lime and the salt)
Makes 7-8 - 1 cup jars

4 cups chopped hot peppers (jalapenos, fresno, anaheim, habenero)
4 cups minced white onions (about 3 large onions)
4 cups sugar
2 cups white vinegar
1 lime, juiced (optional)
1 tsp salt

Chop the peppers, removing most of the seeds.  You can see below, I hold the stem in one hand and cut the pepper off of the seeds and membranes in the middle. It's easier than cutting them in half and scrapping out.  

Chop in a food processor until small. (photo below)

I had about 4 cups, but it was a little shy of the full amount.  That's Okay.
Chop the onions in the same manner.

In a pot over medium high heat, add the veggie mix plus all the sugar and vinegar. Stir and bring to a boil Cook over med high for 30-35 minutes.  Like the picture below, it will get a little thickened and glossy.

Fill hot sterilized jars, add the lid and the bands and process n a water bath for 10 minutes. Cool.  The contents will firm up a bit.  Here's a link to how to process canned jam/jelly/relish

I thought you might enjoy a picture of my set up.

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