Harry and Davids Sweet Pepper Relish (jamiecooksitup)

8 c fresh tomatoes, chopped
4 c red peppers, chopped
3 c onions, chopped
4 – 5 fresh jalapeno pepper, chopped
1 1/2 c pickled jalapeno peppers, chopped (a 24 oz jar works best)
1 1/2 c vinegar (from the can of pickled jalapeno)
1/4 c dried onion
1 T garlic powder
3 T salt
4 c sugar
2 6 oz cans tomato paste

Slice tomatoes in half and chop into small chunks and toss into a large pot. Chop red peppers and onions. Add them to the pot. Wearing rubber gloves, slice the top from the jalapeno then take your knife and scoop out the seeded portion from the middle. If you like a lot of heat you can add some of the seeds. Chop the jalapeno and add them to the pot. Open pickled jalapeno and pour the vinegar/liquid into a measuring cup. You will need 1 1/2 c total, which is just about the amount of liquid in the can. If you don’t have quite enough you can add a bit of regular vinegar to be sure you have the full 1 1/2 c needed. Pour into the pot. Carefully take the pickled jalapeno out of the can (remember your gloves). Slice the tops off and scoop out the seeds. Again, you can leave some of the seeds in if you like a lot of heat. Chop the pickled jalapeno and add them to the pot. Add dried onion, garlic powder and salt. Place pot on the stove top. Give everything a nice stir and bring it to a simmer over medium high heat.  Let it cook for 20 min, stirring occasionally. Add sugar and tomato paste. Stir until the paste has had a chance to become incorporated. Let cook and simmer for about 1 hour or until it has cooked down and become thick like salsa, stirring occasionally. Pour relish into pint jars. Clean the top rim of each jar so you can get a nice seal. Screw on lids and rings. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 min. Carefully remove jars from the canner and sit them out on your counter. Wait til the lids pop. Store in a cool, dry place. Once a jar has been opened keep it in the refrigerator. Mix 1 c Sweet Pepper Relish with 1 8 oz pkg cream cheese and serve with crackers or tortilla chips. Yield: 8 – 9 pints.

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