Excellent. Love it on sandwiches and with meats. Looking for an old recipe I had for green pepper slices and they were in a oil based sweet/sour flavored liquid. I canned it in jars and though I got it from the Bell Blue book but cant find the recipe. If anyone has that recipe, please post it. aloha. ck
I only used 2 jalapenos and 2 red bell peppers and had to cut it in half but it was delicious! I am eating it on everything and am impatiently waiting for the rest of my banana peppers to get ready!
Yummy. I took my sister in law's extra banana peppers to make this recipe and then gave them back to her like this as a gift. I'm not sure she'll be sharing with me anymore, instead she'll be making her own relish.
I made two batches of this last year and am so happy that my peppers are ready to make another batch this year. We use it on all sandwiches and over cream cheese is our favorite. Makes a great hostess gift.
I altered this recipe a lil'...using half banana pappers and half green bells, jalapeno AND cayenne for the heat and dropped some of the sugar AND added some onion!...I tasted it after finishing and it was GREAT so now I cannot wait till it sits for a few weeks...actually might open a jar tomorrow...lol! Just wanted to thank CindyMarie for posting this recipe as I NEVER thought to use my always bearing banana peppers for RELISH..I was waiting for my green bells to produce enough for relish...and that usually doesn't happen here!! Thanx! :)
To my taste, this leans much more to the sweet side than sour or hot. I ended up draining them and redoing the vinegar/jalapeno/mustard mixture (no sugar). Fortunately I had only done a small test batch.
This is a wonderful recipe, the relish is sweet, sour and slightly hot, just as it describes. I hope to have more peppers so I can make it again. It was very easy to put together, I used my food processor. I didn't make any adjustments.