Jalapeno Relish Recipe
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Ingredients: I use the whole peppers with seeds and just remove the stems. I also use a little extra sugar. Taste the mixture after it has simmered on the stove and add more sugar to adjust the sweetness to your taste. (I've also used sugar substitutes with good results).
I also separated the green peppers from the red one and make each in its own batch since the color is so much better that way. I've found that everyone really loves the over ripe red pepper relish for some reason.
2 1/2 gallons jalapeno peppers, stems removed
7 medium onions
6 cups apple cider vinegar
2 1/2 ounces mustard seed
4 tablespoons canning salt
3 cups sugar (plus more to taste - or sweetener)
1. Wash and stem peppers. Fill blender half full with water. Add peppers to almost the top. Blend. Drain. Repeat until all the peppers are processed.
2. Use the same method for the onions only DO NOT DRAIN. (I used two blender container-fulls for the 7 onions - quartered)
3. Put all ingredients in large kettle. Bring to boil and simmer for 30 minutes.
4. Pack in sterilized pint jars and seal in boiling water bath 15 minutes for pint size.
Notes: I copied this recipe from a recipe book I purchased while on a skiing trip in Breckenridge, Colorado around 1978. I later sold the book at a yard sake and have kicked myself several times for doing that. Luckily I copied this recipe which has become a family favorite.
(Me = Barb Wilke)lol
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