Sweet Pepper Relish

Serve this mouthwatering, addictive condiment on crisp, buttery crackers with goat’s cheese or cream cheese, or use in place of the three standards (ketchup•mayonnaise•must-ard)

Sweet Pepper Relish

  • 3 lbs medium hot chilies, mixed
  • 2 lbs yellow and red sweet pepper
  • 1 lbs tomatillo
  • 1 lbs tomatoes
  • 4 lg sweet onion
  • 15 cloves garlic
  • 2 c white or apple cider vinegar
  • 1/2-1 c sugar
  • 3 T kosher salt

Stem, seed and finely chop peppers, or pulse in food processor. Place in large, nonreactive pan. Dice tomatillo, tomatoes and onions, adding to the peppers. Mince garlic; add to the pepper mixture.

Stir in remaining ingredients and bring to a boil. Reduce the heat, continuing to cook for about 15-20 minutes.

Pack pepper mixture into hot sterilized jars and seal with hot lids, wiped dry. You may process according to the instructions on your case of canning jars.

Cool jars in a cool, dark area. Store any jars that do not seal in the refrigerator,  using them within two weeks. Let jars stand, marrying all the scrumptious flavors one week before using.  This is the only time I ever hope for one jar NOT to seal properly!

Stock up on buttery crackers and creamy cheese, and watch this stuff disappear!

Stay well friends 🌶Deliciousness

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