Red Pepper Relish
Recipe type: Sauces
Serves: 1 cup
  • 1 Cup red bell pepper in 1/2 inch pieces
  • 4 Cups finely-chopped onion
  • 8 cloves garlic; finely minced
  • 3 serrano or jalapeno chiles; finely minced (3 to 4)
  • 3 Tablespoons coarse salt
  • 1 3/4 Cups sugar; to 2 1/4 Cups
  • 1 3/4 Cups cider vinegar
  • 1 Tablespoon mustard seed
  • 1 Tablespoon oregano
  • 1 bay leaf
  1. Mix red pepper, onion, garlic, chiles and salt in large bowl. Let stand 3 hours.
  2. Drain thoroughly (do not rinse). Combine remaining ingredients in large saucepan and bring to boil over medium-high heat. Let boil 10 minutes.
  3. Reduce heat to medium, stir in pepper mixture and cook until peppers are translucent but still slightly crunchy, about 30 to 45 minutes.
  4. Pour relish into 1 clean, hot pint jar to 1/2-inch from top.
  5. Run plastic knife or spatula between relish and jar to release any air bubbles.
  6. Clean rim and threads of jar with damp cloth.
  7. Seal with new, scalded, very hot lid. Repeat with remaining jars.
  8. Transfer to gently simmering (180 degrees to 190 degrees) water bath and process for 15 minutes.
  9. Let jars cool on rack. Test for seal. Store in cool dry place until ready to use.
  10. Recipe Source: JOHN ASH
Shown here served as a sauce on pasta.

Comments: Amount of sugar can be adjusted to taste. Use 2 1/4 cups for sweet relish, 1 3/4 cups for tangy. For a tarter version, use only 1 cup.

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