Blue Mesa Grill Cooked Jalapeño Relish

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Blue Mesa Grill Cooked Jalapeño Relish

 

3/4 lb. jalapeño peppers

1 medium yellow onion, (about 1/2 lb.)

4 medium carrots, (about 1/2 lb.)

1 large red bell pepper, stem and seeds removed

3½ cups sugar

2 cups apple cider vinegar

1 tblspn. yellow mustard seeds

1 tblspn. dill seeds

 

 

 

 

 

Cut jalapenos in half, remove seeds and membranes, and julienne cut (1/4 "

strips). Be sure to wear rubber gloves when handling the chiles!

 

Clean and julienne cut remaining vegetables.

 

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix

until the sugar dissolves.

 

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish

thickens.

 

Add spices and continue to simmer for 30-40 minutes.

 

Remove from heat and cool to room temperature. Relish will thicken more as it

cools.

 

Drain off most of the liquid and store in a covered container in the

refrigerator. Relish will keep up to two weeks in the refrigerator.

 

Source: Blue Mesa Grill

Formatted by Chupa Babi: 04.23.08

 

Sweet and spicy, this relish adds great flavor to grilled meats, game and

poultry. Use it as a relish on sandwiches, or mix with cream cheese for a

delicious snack on crusty bread.

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