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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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* 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 - -- Rec.food.recipes is moderated by Patricia D Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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