Prep 20 mins
Cook 35 mins
Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!
- 18 red chili peppers, seeded and stemmed
- 18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
- 4 lbs onions, peeled (about6-8)
- 1 tablespoon canning salt (You can use regular salt)
- boiling water
- 2 1⁄2 cups cider vinegar
- 2 1⁄2 cups sugar
- Put peppers and onions through food chopper, or chop in water in blender and drain.
- Place in 6 quart kettle.
- Add salt; cover with boiling water.
- Let stand 10 minutes.
- Drain and discard liquid.
- Add vinegar and sugar to vegs.
- Bring to boil, simmer 20 minutes.
- Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
- Wipe jar rim, adjust lids.
- Process in boiling water bath 15 minutes.
- Start to count processing time when water in canner returns to boiling.
- Remove jars.
Very easy recipe to have such a wonderfull flavor. It was a great way to use up all the peppers in my garden.My family has used it on everything. Thanks for sharing it with us.
Definitely a prize winner! I couldn't find red chili peppers - instead I chopped up a combination of red bell peppers & Hot Portuguese Red Peppers from our garden - and equalled the volume of green chili peppers. For an easy appetizer, I spread a little light cream cheese on a cracker & topped with some relish. Thanx Sharon!
Great relish, and easy to make. My peppers this year (Hot Banana, Cow Horn, Jalapeño) were not as hot as previous years and I wanted the relish to be hot, so I did not remove the seeds. Success! It's a great relish and it's got the kick I wanted it to have. Also the recipe tells you to use X number peppers and 6 - 8 pounds of onions. Since I was not sure of the size of the peppers used in the recipe and how they might compare to mine, I pretty much used a equal amount of onions and peppers which worked very well. Thanks for sharing!