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