Canning Sweet And Spicy Pepper Relish Recipes

SWEET AND SPICY PEPPER RELISH

Steps:

• Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
• In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
• In a medium saucepan, combine the processed pepper mixture and all other ingredients.
• Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
• Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

SWEET AND SPICY PEPPER RELISH

Steps:

• 1. Preheat oven to 375 degrees Fahrenheit. 2. Mix together peppers, onion, and garlic, tossing with oil, salt, and peppercorns (if using). 3. Roast in the oven for 10-15 minutes, or until the vegetables have started to get softer. 4. Remove from the oven, and place in a Cuisinart food processor, along with the vinegar and the honey. Pulse for about 1 minute until all of the vegetables are broken up a bit. At this point, you can process it more for a smooth sauce, or leave it chunky. 5. Store in an airtight container for up to 2 weeks (or it can be frozen for a few months) 6. Mix anywhere from 1 to 4 tablespoons of relish with ½ cup of softened cream cheese, if desired, and use as a bread on bread, crackers, or in quesadillas and burritos.

SPICY TOMATO RELISH (CANNING RECIPE)

Steps:

• Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
• Mix all ingredients in large, preferably non stick, pot.
• Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
• Spoon mixture into sterilized pint jars and seal with lids and bands.
• Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.