Total Time
5hrs 30mins
Prep 4 hrs
Cook 1 hr 30 mins

A pleasant change from pickle relish, though the taste is quite similar.

Ingredients Nutrition

Directions

  1. Mix red pepper, tomatoes, onion, garlic, chiles and salt in large bowl.
  2. Allow to stand 3 hours.
  3. Drain thoroughly, but do not rinse.
  4. Combine remaining ingredients in large saucepan, and bring to a boil over medium-high heat.
  5. Let boil 10 minutes.
  6. Reduce heat to medium, stir in pepper mixture, and cook until peppers are translucent but still crunchy, about 30-45 minutes.
  7. Remove from heat, and allow to cool until just warm.
  8. Continue with processing, or if desired, place in medium bowl, and refrigerate overnight for flavors to develop; then continue with processing.
  9. At this point, most of the relish should be transferred to jars and canned in a hot-water bath or should be transferred to zip-top freezer bags and frozen.
  10. Some can be refrigerated for use within 2-3 weeks.
  11. To can, return relish to a low boil, pour into clean, hot 1-pint jar to within 1/2” of the top.
  12. Run a plastic knife or spatula between relish and jar to release any air bubbles.
  13. Clean rim and threads of the jar with damp cloth.
  14. Seal with a new, scalded, very hot lid, and a threaded ring.
  15. Repeat with remaining jars.
  16. Transfer to gently simmering (200-210 degrees F) water bath, bring to a boil, and process for 15 minutes.
  17. Remove jars from ater bath, turn upside down on a rack or kitchen towel, and let cool completely.
  18. Test for seal.
  19. Store in cool dry place until ready to use.