Hot Pepper Relish
24 Jalapeno's (I replaced some of the jalapeno's for Serrano peppers because they are red and gave it a nice color)
3 medium onions
3 cups vinegar
2 cups water
2 Tbls sea salt
2 tsp cumin
2 Tbls sugar
Wash and cut off the stems of the jalapeno's. Cut up jalapeno's and onions and put in food processor. Process to a fine chunks.
You can remove the seeds and membranes to make a milder relish. I left them in, it was hot but tolerable for me.
Add peppers, onions, vinegar, water, salt, sum in and sugar to a large pot.
Stir and bring to a boil over medium high heat, then reduce heat to medium low and simmer for 20 minutes.
Canning: If you are going to can the relish, get your jars ready, fill them and process them for 10 minutes in a water bath.
If you want to decrease the heat you can add red bell peppers in place of some jalapeño's.
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