Thursday, March 11, 2010

Red Pepper Relish

6-8 large red bell peppers, cut into 1/4 inch dice
8-10 large tomatoes, seeded & diced
2-3 large onions, chopped
6-8 cloves garlic finely minced
2-3 jalapeno peppers, seeded & finely minced
3 TB kosher salt
1 cups sugar
1 ¾ cup cider vinegar
½ cup ketchup
1 TB mustard seeds
1 TB dried oregano
1-2 bay leaves

Mix peppers, tomatoes, onions, garlic, chilles, salt. Let stand 3 hours. Drain thoroughly but do not rinse. Combine remaining ingredients in large saucepan and bring to a boil over medium-high heat. Boil 10 minutes. Reduce heat to medium, stir in pepper mixture and cook until peppers are transluscent but crunchy (30-35 min). Taste and add more sugar if desired - up to another cup (2 cups total). Remove from heat and cool until just warm. Continue processing or place in bowl overnight for flavors to develop. To finish processing, place in warm bottles and then in hot water bath for 15 min on a gentle simmer. Let cool to room temperature. Lids should pop closed within an hour. Notes: If storing in fridge, this will last 2-3 weeks. Thanks WM!

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