* Exported from BigOven *

Red Pepper Relish

Recipe By : John Ash
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Canning Pickles/Relishes

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1 cup Red bell pepper in 1/2. pieces
4 cups Finely-chopped onion
8 Garlic cloves --finely minced
3 to 4 Serrano or jalapeno chiles --finely minced
3 tablespoon Coarse salt
1 3/4 cups Sugar --to 2 1/4 cups
1 3/4 cups Cider vinegar
1 tablespoon Mustard seed
1 tablespoon Oregano
1 Bay leaf

Mix red pepper, onion, garlic, chiles and salt in large bowl. Let
stand 3 hours. Drain thoroughly (do not rinse). Combine remaining in
large saucepan and bring to 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 slightly crunchy, about 30
to 45 minutes. Pour relish into 1 clean, hot pint jar to 1/2-inch from
top. Run plastic knife or spatula between relish and jar to release any
air bubbles. Clean rim and threads of jar with damp cloth. Seal with
new, scalded, very hot lid. Repeat with remaining jars. Transfer to
gently simmering (180 degrees to 190 degrees) water bath and process for
15 minutes. Let jars cool on rack. Test for seal. Store in cool dry
place until ready to use. This recipe yields ??

Comments: Amount of sugar can be adjusted to taste. Use 2 1/4 cups
for sweet relish, 1 3/4 cups for tangy. For a tarter version, use only
1 cup.

Recipe Source: The John Ash Show with John Ash
Formatted for MasterCook Joe Comiskey -

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