Sweet Pepper Relish Recipe 395

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Steps:

• 1. Getting ready to make relish - You will need a 9x12 pan to put under food chopper to catch veggies as they come out of food chopper. Use the coarse blade of the food chopper. Also get a large pan to heat veggies & vinegar on the stove.
• 2. Wash peppers, take seeds out. Cut into small wedges.
• 3. Cut onion into eighths. Put both through food chopper. Then scald with boiling water & drain. Then heat vinegar, sugar, salt & celery seed. Add Pepper & onion mixture. Let come to a boil & put in jars. Use canning method to seal in mason jars.
• 4. Finished product after peppers and onions have gone through the food chopper

Steps:

• Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.

Steps:

• Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions.
• In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well.
• Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking.
• Note:.
• At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that.
• Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace.
• Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
• Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes.
• Makes 3-4 pints or 6-8 half pints.

Steps:

• Cut peppers into strips.
• Quarter the onions.
• Put vegetables through the coarse blade of a food grinder or chop in a food processor.
• Put vegetables into a heavy kettle and pour boiling water over them to cover.
• Let stand 10 minutes; drain.
• Add the vinegar, sugar and pickling salt to the vegetables.
• Mix well.
• Bring to a boil and simmer for 20 minutes.
• Pour into clean jars while hot and seal.

Steps:

• The peppers could be all one color, the combination just makes it pretty. Wash the peppers and peel the onions. Chop the peppers up in a blender or food processor or by hand. If you use a blender add some water so the pieces will chop freely. Do NOT over chop, you just want them in small pieces, not into mush. Drain the excess water off after chopping. Put the peppers in a large saucepan. Do the same with the onions. Chop and drain. Add the onions to the peppers and mix well. Pour enough boiling water to cover the mixture. Let it stand for about 5 minutes. Do not drain the water off. Add vinegar, sugar and salt. Mix well, bring to a boil for 5 minutes. Pour into canning jars and process in a hot bath for 5 minutes. Be sure to keep one jar out to eat! This is WONDERFUL with any kind of meat.