This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.
- * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
- Mix all ingredients together, except pectin and bring to a boil.
- Turn down and simmer for 2 - 2 1/2 hours until thickened.
- Whisk in the 2 boxes of pectin and boil for 1 minute.
- Pour into sterile jars.
- Process in pressure canner at #11 for 15 minutes.
- Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
- It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
- Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
- I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
- It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
Love this recipe! I have made it several times and each time it came out wonderful. Here are a few suggestions. I like it with a little more heat so I use about 12-16 jalapeno peppers. Also, if you like Harry & Davids Hot & Smokey Pepper and Onion relish, try adding a 7 oz can of Chipotle peppers with Adobo sauce to the recipe. Also, I have had great luck using 5 - 14 oz. cans of stewed diced tomatoes. One other quick note: I have found that if you take your time with the cooking, allowing it to thicken through evaporation, that the pectin may not be necessary. Just test it on a small plate that has been in the freezer for a few minutes and see if it is thick enough. Just be sure to go low and slow and stir more frequently as it thickens to prevent scorching.
Great! Made it several times. Wasn't spicy enough for me so I increased the Jalapenos from 2 to 6 and added 2 T red pepper flakes. Also I ran out in the middle of winter and Substituted 5, 14.5 oz. cans of drained diced tomatoes and it worked just fine. Pour it over Pork Tenderloin and Roast it. To Die For!!! Thanks for the post!
After tasting this recipe I couldn't wait to make my own batch. I followed the recipe to the letter, except I used two boxes of pectin. Two boxes only gives you 3.5 oz. The recipe calls for 4 oz. Mistake on my part! The relish was too soupy! Here is the good news. If you purchase Ball Instant Pectin for no-cook freezer jam you can thicken the relish jar by jar as you use it. I added 1 tablespoon of this pectin to a 12 oz jar. Stir it in completely and refrigerate. It thickens up nicely. Breaking the seal ruins plans to give the jars as gifts, but it solves the problem for your own enjoyment. I plan to use 3 boxes of pectin in my next batch.