BEST PEPPER RELISH RECIPE RECIPES

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PEPPER RELISH RECIPE - FOOD.COM



Pepper Relish Recipe - Food.com image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We’ve also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I’ve caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I’ve made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It’s just slightly hot.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

  • Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
  • Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
  • Reduce heat and add vegetables, simmering 10 minutes.
  • Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 157.1, CarbohydrateContent 7.5, FiberContent 0.5, SugarContent 7, ProteinContent 0.2

HOT PEPPER RELISH RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Hot Pepper Relish Recipe - Food.com - Food.com - Recipes ... image

Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 7 pints

Number Of Ingredients 7

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
3/4-1 cup sugar

Steps:

  • Put peppers and onions through food chopper, or chop in water in blender and drain.
  • Place in 6 quart kettle.
  • Add salt; cover with boiling water.
  • Let stand 10 minutes.
  • Drain and discard liquid.
  • Add vinegar and sugar to vegs.
  • Bring to boil, simmer 20 minutes.
  • Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
  • Wipe jar rim, adjust lids.
  • Process in boiling water bath 15 minutes.
  • Start to count processing time when water in canner returns to boiling.
  • Remove jars.

Nutrition Facts : Calories 297.2, FatContent 1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1030, CarbohydrateContent 67.6, FiberContent 7.9, SugarContent 44.8, ProteinContent 7.3

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HOT PEPPER RELISH - BIGOVEN.COM
""
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine American
Calories 873 calories per serving
  • "Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you dont like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 13:50:34 -0500 From: Mary Lu "
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HOT PEPPER RELISH - BIGOVEN.COM
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Reviews 5
Total Time 1 hours
Cuisine American
Calories 873 calories per serving
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