How To Make The BEST Jalapeno Relish - It's Easy And Delicious

How To Make The BEST Jalapeno Relish - It's Easy And Delicious! If you are looking for a way to use all the jalapenos growing in your garden, I highly recommend making this hot jalapeno relish! It's super easy, and it's super tasty! You can use it on anything you use pickle relish on, but it spices it up. Sandwiches, burgers, hot dogs, cream cheese and crackers, tacos, burritos, nachos, dips, pork, chicken, steak, and vegetables. You name it. It tastes good on just about anything!

Printable Recipe Here: https://mankitchenrecipes.com/recipes...

Ingredients:
1lb bag of mini sweet peppers
7 cups diced jalapenos
1 1/2 cups diced yellow or white onions
2 1/2 cups 5% acidity cider vinegar (can use 5% acidity distilled white vinegar)
2 cups sugar
4 teaspoons pickling salt or kosher salt
4 teaspoons mustard seed or 4 tablespoons of prepared mustard

Directions:
1. Sterilize 6 pint canning jars with their lids and rings. (The recipe calls for 6 pint jars, but it made 5 pints, plus about a cup. Sterilize 6 jars, to be sure.)

2. Wash peppers and remove tops to take seeds out of the mini sweet peppers. Rough chop the peppers and place in a food processor, and it will save a tone of time over dicing.

3. The recipe calls for 3 cups of sweet peppers and 7 cups of jalapenos. 1 lb of mini sweet peppers makes 2.5 cups. You want a total of 10 cups of peppers. I used 7 cups of jalapeno peppers after they were diced in the food processor.

4. Rough cut 1 large onion, or 2 medium as long as you end up with at least 1.5 cups diced onion. Again, I used a food processor, and my onion ended up making 2 cups, which is fine. Without the extra 1/2 cup, this recipe would have made exactly 5 pints.

5. Combine all of the peppers, the onions, vinegar, sugar, Kosher (or pickling) salt, and mustard (or mustard seed) in a pot. Bring to a boil on high heat. Reduce heat and cook at a low boil or simmer for 30 minutes, stirring frequently.

6. Fill hot, sterilized pint jars with cooked relish mixture, leaving 1/2 inch head space. Wipe rim with a paper towel to remove any relish on the rim. Apply lids and rings.

7. Process in a hot water canning bath for 10 minutes. Remove and let cool for 24 hours. Check the lids for a good seal by pressing the center of the lid. If the lid does NOT give, the seal is good. Otherwise, store in the fridge for quick use.

Please visit the site for the National Center for Home Food Preservation https://nchfp.uga.edu/ for more information on canning and preserving.

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