Hot Pepper Relish
This sweet and spicy hot pepper relish is the perfect condiment for a variety of foods.
Servings 4 cups
Ingredients
- 5 bell peppers stemmed, seeded, and cut into 1-inch pieces
- 4 jalapeno peppers stemmed, seeded, and cut into 1-inch pieces
- 1 medium white onion chopped into 1-inch pieces
- 6 cloves garlic rough chopped
- 1 cup white vinegar
- 1 cup sugar
- 1 tsp yellow mustard seeds
- 1.5 tsp pickling salt
Instructions
- Pulse peppers in food processor till chopped. You may need to work in batches if all the peppers do not fit. Transfer chopped peppers to a large bowl.
- Then, pulse onion and garlic till chopped. Add the mixture to the peppers in the bowl.
- Bring vinegar, sugar, mustard seed, and salt to a boil in a Dutch oven or large pot over medium-high heat. Once boiling, add chopped vegetable mixture. Reduce heat to medium and simmer for 15-18 minutes until relish thickens.
- Ladle into jars and let relish cool completely.
Notes
- Refrigerate for up to 3 months
- This recipe can be canned for longer term storage - Follow USDA guidelines for safe home canning