Red Pepper Relish

Submitted by Toby Jermain

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

 

• Ready In: 5hrs 30mins
• Ingredients: 13
• Yields: 5-6 pints

ingredients

• 6 -8 large red bell peppers, cut in 1/4 inch dice
• 8 -10 roma tomatoes, seeded and diced (plum)
• 2 -3 large onions, chopped
• 6 -8 cloves garlic, finely minced
• 2 -3 serrano peppers or 2 -3 jalapeno peppers, seeded and finely minced
• 3 tablespoons kosher salt
• 1 cup sugar, plus
• 1 - 1 1⁄4 cup sugar (start with 1 cup, add additional to taste after initial simmering, Amount of sugar can be adjusted t) (optional)
• 1 3⁄4 cups cider vinegar
• 1⁄2 cup ketchup
• 1 tablespoon mustard seeds
• 1 tablespoon dried oregano, lightly crushed
• 1 -2 bay leaf

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.