Recipe By : JOHN ASH SHOW #JA9775
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Red Bell Pepper -- cut in 1/2-inch pcs
4 Cups Finely Chopped Onion
8 Garlic Cloves -- finely minced
4 Serrano Or Jalapeno Chiles -- finely minced
3 Tablespoons Coarse Salt
1 3/4 Cups Sugar -- or more to taste
1 3/4 Cups Cider Vinegar
1 Tablespoon Mustard Seed
1 tbsp Oregano
1 Bay Leaf
Mix red pepper, onion, garlic, chiles and salt in large bowl. Let stand
3 hours. Drain thoroughly (do not rinse). Combine remaining ingredients
in large saucepan and bring to boil over medium-high heat. Let boil 10
minutes. Reduce heat to medium, stir in pepper mixture and cook until
peppers are translucent but still slightly crunchy, about 30 to 45
minutes.
Pour relish into 1 clean, hot pint jar to 1/2-inch from top. Run plastic
knife or spatula between relish and jar to release any air bubbles.
Clean rim and threads of jar with damp cloth. Seal with new, scalded,
very hot lid. Repeat with remaining jars. Transfer to gently simmering
(180 degrees to 190 degrees) water bath and process for 15 minutes. Let
jars cool on rack. Test for seal. Store in cool dry place until ready to
use.
*Amount of sugar can be adjusted to taste: Use 2 1/4 cups for sweet
relish, 1 3/4 cups for tangy. For a tarter version, use only 1 cup.
