Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Chili Pepper Relish 18 red chili peppers, seeded and stemmed 18 green chili peppers, seeded and stemmed (can use bell pepper for less heat) 6-8 onions peeled (4 pounds) 1 tablespoon canning or regular salt boiling water 2 1/2 cups cider vinegar 2 1/2 cups sugar Put peppers and onions through food chopper, or chop in water in blender and drain. Place in 6 qt. kettle. Add salt; cover with boiling water. Let stand 10 minutes. Drain and discard liquid. Add vinegar and sugar to vegetables. Bring to boil, simmer 20 minutes. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegetables. Wipe jar rim, adjust lids. Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars. Quote Link to comment Share on other sites More sharing options...
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