Red Pepper Relish

"A pleasant change from pickle relish, though the taste is quite similar."
photo by a user photo by a user
Ready In:
5hrs 30mins
5-6 pints




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

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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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