Hot Jalapeno Pepper Relish Recipes

CHRISTOPHOLOFIGUS'S INFAMOUS JALAPENO RELISH

Steps:

• Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.

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.

HOT JALAPENO PEPPER RELISH

Steps:

• Wash and remove stems and chop peppers.
• In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
• Bring to a boil over medium heat stirring occasionally.
• Boil for 8-10 minutes stirring frequently to avoid sticking.
• Immediately fill jars with mixture, leaving 1/2 inch head space.
• Carefully run a plastic knife down inside of jar to remove bubbles.
• Wipe jars and threads clean.
• Adjust two piece caps.
• Process pints or half pints in boiling water canner for 15 minutes.