Recipe by dianegrapegrower
We like this as a sandwich spread. The amount of peppers is really a total of sweet and hot. You can make it hotter or milder by shifting the ratio. As written, it's moderately spicy. From The Joy of Pickling.
Top Review by dragun Knudsen-Nelson
This turned out great. I increased sweet peppers, using 4 cups of Bell, Gypsy & Sweet Banana, with 1/2 cup Anaheims since I didn't want it too hot. Only had 2 cups of white wine vinegar so used a cup of red wine vinegar. This set up in my bottles (5 half-pint jars) with some left over. I ate that next day on my melted cheese tortilla. Delicious. I will make this every year now. Thanks Diane.
- 3 cups red bell peppers, seeded and chopped
- 1 1⁄2 cups chili peppers, seeded and minced
- 2 cups onions, chopped
- 3 cups cider vinegar
- 1⁄2 cup sugar
- 1 tablespoon salt
- 1 teaspoon oregano
- 1⁄2 teaspoon ground black pepper
Directions See How It's Made
- Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
- Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
- Store the cooled jars in a cool, dry place.