HOT RELISH RECIPES RECIPES

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HOT PEPPER RELISH RECIPE - FOOD.COM



Hot Pepper Relish Recipe - Food.com 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

CHICAGO HOT RELISH RECIPE - FOOD.COM



Chicago Hot Relish Recipe - Food.com image

This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.

Total Time 26 hours

Prep Time 26 hours

Yield 8 pints, 8 serving(s)

Number Of Ingredients 8

8 quarts ripe tomatoes
6 green peppers (HOT)
1 cup onion
1 cup salt
2 cups chopped celery (not ground)
2 tablespoons mustard seeds
1 quart vinegar
6 cups sugar

Steps:

  • Chop first 4 ingredients (not salt); add salt and mix well.
  • Put in cheesecloth and hang over drip pan overnight (throw out juices).
  • In the morning, add celery, mustard seed, vinegar and sugar; mix well.
  • Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).

Nutrition Facts : Calories 769.4, FatContent 2.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 14210.4, CarbohydrateContent 185.2, FiberContent 11.1, SugarContent 172.2, ProteinContent 7.9

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