Total Time
55mins
Prep 20 mins
Cook 35 mins

Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!

Ingredients Nutrition

Directions

  1. Put peppers and onions through food chopper, or chop in water in blender and drain.
  2. Place in 6 quart kettle.
  3. Add salt; cover with boiling water.
  4. Let stand 10 minutes.
  5. Drain and discard liquid.
  6. Add vinegar and sugar to vegs.
  7. Bring to boil, simmer 20 minutes.
  8. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
  9. Wipe jar rim, adjust lids.
  10. Process in boiling water bath 15 minutes.
  11. Start to count processing time when water in canner returns to boiling.
  12. Remove jars.
Most Helpful

5 5

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.

5 5

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!

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