Red Pepper Relish

READY IN: 5hrs 30mins
YIELD: 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.