A spicy and colorful sweet pepper, redonion and cilantro relish.
Recipe: Four-Pepper Relish
2 large red bell peppers, seeded and finelychopped 2 large yellow bell peppers, seeded and finely chopped 2 large green bell peppers, seeded and finely chopped 2 small fresh serrano chiles, seeded and minced 2 medium red onions, finely chopped 1 1/3 cups white vinegar 1 cup granulated sugar 1/2 cup chopped fresh cilantro 2 teaspoons salt
Place peppers and onions in a large, non-aluminumsaucepan. Add sufficient water to cover and bring to boil overhigh heat. Boil 1 minute, then drain well in colander.
Return vegetables to pan and add all remainingingredients. Bring to simmer; simmer 4 minutes. Cool, pack intosterilized pint canning jars, leaving 1/2-inch at top of jars.Jars and lids can be sterilized by boiling them in water 10 minutes.Leave jars and lids in the hot water until ready to use. Afterpacking jars, wipe lips of jars with a clean, moist cloth andattach lids.
Process in a water bath for 5 minutes.You’ll need a large pot with a rack or basket on the bottom tokeep the jars from touching the bottom of the pan. The pot shouldbe deep enough so that water covers the tops of the jars by 1inch. You can buy canners sold complete with racks or you canbuy the racks separately and fit them in a large pot. Place jarsin pot; they shouldn’t be touching each other or the sides ofthe pot. Cover with boiling water by at least 1 inch. Cover potand begin timing when water reaches a boil. Boil gently and steadily.Use tongs to remove jars from boiling water after processingtime is up; place jars on towel to cool. Check lids to see ifjars are sealed. If jar has failed to seal, refrigerate. Storein a cool, dark location.
Yield: about 3 pints.
Note: If desired, use 1 to 2 fewer bellpeppers and substitute an equal amount of chopped zucchini (about1/2 cup of chopped zucchini per bell pepper). If you add thezucchini, be careful not to overcook it; it should remain tender-crisp.
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