Ingredients
- ▢5.5 cups peppers, stems removed, chopped fine in food processor use jalapeno, serrano, habanero, Hungarian wax, or any other hot pepper you have access to.
- ▢2 cups onion, chopped fine in food processor
- ▢1.5 cups cider vinegar
- ▢1.5 cups Sugar
- ▢1 tsp turmeric
- ▢1 tsp Black Pepper
- ▢1 tsp dry mustard
- ▢1.5 tsp celery seed
Instructions
- Combine all ingredients in a large pot. Heat to boiling, then reduce heat and simmer for about 20 minutes, until thickened, the consistency of pickle relish.
- 5.5 cups peppers, stems removed, chopped fine in food processor,2 cups onion, chopped fine in food processor,1.5 cups Sugar,1 tsp turmeric,1 tsp Black Pepper,1 tsp dry mustard,1.5 tsp celery seed,1.5 cups cider vinegar
- Here is the Sweet Pepper Relish recipe. If you are making hot Pepper Relish, use all hot peppers!!
- To can the relish
- Prepare the jars and lids while the relish is cooking down.
- Fill the prepared jars with the hot relish using a canning funnel and a ladle. Preserve a ½-inch headspace.
- Remove any bubbles, as needed.
- Wipe the rims of the jars with a damp paper towel.
- Center the lids on the jars. Screw on the jar bands fingertip tight.
- Process jars for 15 minutes, adjusting for altitude.
Notes
Makes 4 pints.
After processing, allow the jars to cool on the counter for 24 hours. Test jars for seal, If the center of the lid flexes up and down, the jar is not sealed.
Store unsealed jars in the refrigerator.
Store sealed jars in a cool place.
Pepper Relish is shelf-stable for at least one year.
If you prefer relish that is less hot, try Sweet Pepper Relish!
