The Fires Of Hades Hellish Relish Recipes

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THE FIRES OF HADES - HELLISH RELISH

WARNING: EXTREMELY MEGA HOT!!! Not for the faint of heart. Lip and mouth numbing HOT!!! Make sure to use rubber gloves when handing and chopping the habanero chili peppers. This relish is very sweet but extremely hot. Remember too cool off mouth with eating bread or drinking milk. This will reduce the high acidic shock it puts upon your tastebuds.

Provided by EL~LOCO~FOODS

Categories     Salsa

Time 2h25m

Yield 16

Number Of Ingredients 7



The Fires of Hades - Hellish Relish image

Steps:

  • In a large bowl, stir together the peppers, lemon juice, lime juice, garlic, horseradish, dill weed and olive oil. Transfer to a sealed container and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.5 g, Fat 3.5 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 1 g

1 pound habanero peppers, seeded and minced
2 tablespoons lemon juice
2 tablespoons lime juice
2 cloves garlic, minced
2 tablespoons finely grated raw horseradish
1 tablespoon chopped fresh dill weed
¼ cup olive oil

HOT PEPPER RELISH

Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!

Provided by Sharon123

Categories     Southwestern U.S.

Time 55m

Yield 7 pints

Number Of Ingredients 7



Hot Pepper Relish image

Steps:

  • Put peppers and onions through food chopper, or chop in water in blender and drain.
  • Place in 6 quart kettle.
  • Add salt; cover with boiling water.
  • Let stand 10 minutes.
  • Drain and discard liquid.
  • Add vinegar and sugar to vegs.
  • Bring to boil, simmer 20 minutes.
  • Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
  • Wipe jar rim, adjust lids.
  • Process in boiling water bath 15 minutes.
  • Start to count processing time when water in canner returns to boiling.
  • Remove jars.

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
3/4-1 cup sugar

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