Recipe by Chef Roly-Poly
This is so easy that anyone can do it, and it makes a really great sweet/hot relish.
Top Review by Kendra*
This relish is absolutely fabulous! I used only a 12 oz jar of peppers as a test (and because that's what I had on hand), and then went out the next day and bought a larger jar! I measured the amount of brine that I drained from the peppers, and used that amount of sugar. I added the sugar to the food processor when I was processing the peppers. That seemed to help the sugar dissolve faster. This relish is wonderful when served with Wheat Thin or Ritz crackers and cream cheese, and I can think of many other uses for it. Thanks so much for posting this recipe! It's definitely going into my keeper file and will be made often!
- 28 ounces pickled jalapeno peppers
- granulated sugar
Directions See How It's Made
- Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.