This pepper relish spices everything from grilled cheese sandwiches to burgers and hot dogs Spoon some over a block of cream cheese and serve with crackers for an easy appetizer
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 50 mins
Ingredients
Instructions
Wearing rubber or latex gloves
trim tops off chiles. Pulse chiles
bell peppers
and onion in a food processor
working in batches
until finely chopped
about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
Stir sugar
vinegar
and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer
stirring more frequently toward the end of cooking to prevent scorching
until thickened
20 to 30 minutes.
Ladle relish into wide-mouth
½-pint jars
leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature
about 1 hour.
Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
