This pepper relish spices everything from grilled cheese sandwiches to burgers and hot dogs. Spoon some over a block of cream cheese and serve with crackers for an easy appetizer.
Ingredients
- 1 pound medium-hot red chile peppers or red jalape?os
- 2 small red or orange bell peppers – stemmed, seeded, ribs removed
- ½ large onion, peeled and quartered
- 1 ¼ cups white sugar
- ¾ cup apple cider vinegar
- 1 ½ teaspoons pickling salt
Directions
Step 1
Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
Step 2
Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
Step 3
Ladle relish into wide-mouth, 1/2-pint jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Step 4
Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 49 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium147mg | 6% |
Total Carbohydrate12g | 4% |
Dietary Fiber0g | 1% |
Total Sugars11g | |
Protein0g | |
Vitamin C22mg | 109% |
Calcium3mg | 0% |
Iron0mg | 1% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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