Description
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Ingredients
- 1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
- 2 small red or orange bell peppers – stemmed, seeded, ribs removed
- ½ large onion, peeled and quartered
- 1 ¼ cups white sugar
- ¾ cup apple cider vinegar
- 1 ½ teaspoons pickling salt
Instructions
- Wearing rubber or latex gloves
- trim tops off chiles. Working in batches
- pulse chiles
- bell peppers
- and onion in a food processor until chopped into fine bits
- about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar
- vinegar
- and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer
- stirring more frequently toward end of cooking to prevent scorching
- until thickened
- 20 to 30 minutes.
- Pour or ladle relish into clean
- wide-mouth
- half-pint jars
- leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature
- about 1 hour.
- Apply clean lids. Enjoy immediately
- store in fridge 2 to 3 weeks
- or freeze up to 6 months.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 24