Hot Pepper Relish Recipe Canning Recipes

HOT PEPPER RELISH RECIPE

Steps:

• Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
• Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
• Add to a jar and allow to cool.
• Serve!

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 PEPPER RELISH

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.