Hot Pepper Relish

Hot Pepper Relish

Hot Pepper Relish
  • 18 chili peppers (red chili peppers seeded and stemmed)
  • 18 chili peppers (green chili peppers seeded and stemmed you can use green bell peppers for less heat)
  • 4 lbs onions (peeled about6 8)
  • 1 tbsp canning salt (regular)
  • boiling water
  • 2 1/2 cups cider vinegar
  • 2 1/2 cups sugar

Put peppers and onions through food chopper, or chop by hand (don’t forget the gloves)
Place in 6 quart pot (preferable a stainless steel pot) *do not use copper pots or the vinegar may react with the copper and ruin your pot
Add salt; cover with boiling water.
Let stand 10 minutes.
Drain and discard liquid.
Add vinegar and sugar to pepper and onions.
Bring to boil, simmer 20 minutes.  It’s okay to add a little more or less salt and/or sugar to taste.  This isn’t rocket science after all.
Ladle into 7 pint jars, pressing down as you pack so liquid covers peppers.
Wipe jar rim, adjust lids.  Do not over-tighten jars or they may not seal properly.  I’ve seen them explode since the extra air cannot escape during processing.  Messy and ruins everything.
Process in boiling water bath 15 minutes.
Start to count processing time when water in canner returns to boiling.
Remove jars and allow to cool at room temperature.  Label and store in cool place.

One thought on “Hot Pepper Relish

  1. Pingback: Squash Squash and Peppers too « The Home Vegetable Gardener Blog

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