Spicy Texas Cucuzza-Pepper Relish

Recipe by Kim D.
READY IN: 2hrs




  • Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
  • Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
  • Sprinkle pickling salt over cucuzza mixture and stir well to combine.
  • Let cucuzza mixture sit on the counter at room temperature for 1 hour.
  • Thoroughly rinse cucuzza mixture in a strainer under cold running water.
  • Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
  • Place drained cucuzza mixture in a clean bowl.
  • Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
  • In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
  • Bring to a boil, stirring occasionally.
  • Reduce heat to simmer for about 15 minutes, stirring occasionally.
  • Remove Thai peppers from pot and discard.
  • Add chopped cucuzza mixture to the stockpot.
  • Cook for an additional 5 minutes or until veggies are tender.
  • In a small bowl, combine water and cornstarch; mix to dissolve.
  • Pour cornstarch mixture into stockpot and cook for 5 minutes.
  • Pour into sterilized canning jars and process in a water bath for 10 minutes.