Monday, December 17, 2012

Sweet Pepper Relish and Jalapeno Relish

Texans loves hot, spice, Tex-Mex, Jalapenos and Chutneys!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.

12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt

I add a few Jalapenos that are Julienned.

Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
Drain again
Add onions

In another pan, boil for 5 minutes:

Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.

Jalapeno Relish:
This is another Best of the Best Recipes!

1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
 4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds

Cut Jalapenos in half,seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.

Peace in the Kitchen!

No comments:

Post a Comment