HABANERO PEPPER RELISH
This pepper relish is a sweet and hot condiment that we love. We use it on hot dogs, with our beans and cornbread, in deviled eggs and salads (tuna, egg, chicken) for a kick. When we make this folks start asking for a jar. So delicious.
Provided by Deb Finney
Categories Other Sauces
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Wash and chop peppers. I leave seeds in because we like the heat. Wash and chop bell peppers. Chop onions. I use a food processor to get it all done quickly.
- 2. In a large pot combine your peppers & onion with apple cider vinegar, seasoning (put pickling spice in cheesecloth). Bring to a boil. I also add a few dashes of a honey lime balsamic vinegar we love. When you take it off the heat, stir in 1 Tbsp. Turmeric.
- 3. Sterilize jars and lids. Fill jars, wipe sides and put on lids and rings. Hot water bath for 10 minutes. Let set until they all seal.
- 4. Made 2 half pints, 9 pints and 12 4 oz jars.
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