Relish

simsedwardAugust 27, 2012

Harvested a bunch of jalapenos, cherry peppers and cayennes today...decided to make some hot pepper relish. Has a pretty good kick and a great flavor, cannot wait to try it on a burger...and a brat...and a hot dog...and????

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ottawapepper

Can I send you my mailing address ;-)

    Bookmark   August 27, 2012 at 10:00PM
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simsedward

I do Love Ottawa....

    Bookmark   August 27, 2012 at 10:02PM
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ottawapepper

Come up for a visit, I'll provide a roof, bed and meals if you bring some relish!

    Bookmark   August 27, 2012 at 10:09PM
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simsedward

Let's wait until the Sens hit the ice and we can grab some Molsons too!

    Bookmark   August 27, 2012 at 10:11PM
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peppernovice

Forget driving, this is when we need a transporter beam. Like they say......."Beam me up Scotty". Instant relish! :)

Tim

    Bookmark   August 27, 2012 at 11:17PM
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tsheets(5)

Looks awesome! Care to share your recipe?

    Bookmark   August 27, 2012 at 11:39PM
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simsedward

Sure- it's super easy. Process your jars/bands/lids for canning.
The recipe calls for 5 cups chopped/ground hot peppers and 5 cups bell pepper, but I do not know anyone who uses garden space/container space for bell peppers :) so I use all hot peppers.

Recipe:
10 cups chopped (I use a food processor) peppers
2 Large yellow onions Chopped
2 cups sugar
2 1/2 cups Distilled White Vinegar
4 tsp pickling salt
4 tsp mustard seed

Combine all ingredients in a large stock pot/sauce pan, mix well and bring to a boil. Reduce heat and continue a slow rolling boil for 30 minutes. Ladle into pint jars, seal lids and process in a boiling water bath for 15 minutes.

Enjoy!

    Bookmark   August 28, 2012 at 8:49AM
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tsheets(5)

Awesome! Thanks, simsedward!

    Bookmark   August 28, 2012 at 11:36AM
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woohooman

Sounds like a pretty tasty relish simsedward. Looks like it needs some garlic though.

;)

    Bookmark   August 30, 2012 at 1:03AM
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rdback(Z6 VA)

Great looking relish simsedward! I saved the recipe to my clippings file and hope to try it later this season.

Thanks for sharing.

Rick

    Bookmark   August 30, 2012 at 9:40AM
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simsedward

Good tip..I will add some garlic in the next batch!

    Bookmark   August 31, 2012 at 6:34PM
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