So I had about 3 gallons (probably 2 & 1/2 after picking through them) of mixed peppers left on the plants when I pulled them up and I decided to do a pepper relish with them. I tried out a new recipe for mexican corn relish this year and liked the flavor combinations so I was inspired to change up the pepper relish a bit. Here's the way it goes...
Mexican Pepper Relish
Makes about 5 pint jars & one ¼ pint jar
WEAR GLOVES WHEN CHOPPING HOT PEPPERS!
2 & 1/2 - 3 gallons green/red - bell, jalapeno, & hot chili peppers (seeded & diced)
1 & 1/2 onions (diced)
3 garlic cloves (minced or pressed)
2 TBSP canning/pickling salt
1 TBSP mustard seeds
1 TBSP cumin seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
(scant) 1 cup of sugar
3 cups white distilled vinegar
1/4 cup lime juice(fresh is best + grated peel, but I had to use bottled)
(((throw in a few TBSPs chopped fresh cilantro if you have it and like it)))
Directions:
Combine chopped peppers, onions and salt in a large bowl. Let stand two hours. Drain and press out all excess liquids through fine mesh seive. Combine sugar, vinegar, juice, garlic and seeds/spices in a large saucepot. Bring to boil.
Reduce heat and add pepper & onions, simmering 10 minutes. Pack hot relish into clean jars, leaving 1/2-inch head space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Let "ripen" for 3-4 weeks for best flavor! Enjoy! :)
This recipe is exactly what we needed!!!! I had an abundance of end of the season peppers to use. I ended up with about 4 cups chopped green pepper, 6 cup green chili peppers, and another cup of hot banana/jalapeno/cayenne peppers. I opted not to add the cilantro. It made 7 pints so I ended up making a batch and a half. Ours is really really hot and exactly the way my husband likes it. The flavors are fabulous. This recipe will become one of our favorites! Thank You!!!!
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