|4 pounds||Hot peppers (your choice) you could use Jalapeno; Serrano, or Cayenne|
|3 pounds||Mild or sweet peppers; red or green bell peppers; cut into strips. but if you like hot; use Poblano peppers|
|5 cups||White vinegar (5% acidity)|
|4 teaspoons||Salt (up to)|
Wash peppers. Cut small slits in in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Cool in ice water. Drain and then flatten the peppers. Combine remaining ingredients, except sweet peppers, pot and bring to boil. Boil for 10 minutes. Fill jars with flattened hot peppers and mild peppers strips. Fill jar to within ½" of top of pint jar with vinegar mixture. If you don't like garlic, only use 2 and remove them before packing. Remove bubbles, seal, and process with boiling water bath from 10 minutes.
Comments: if you have different kinds of hot peppers, I would suggest that you keep them segregated when you put them into the pint jars. Each has its own lovely favor.
If you use poblano or New Mexixo peppers instead of sweet pepper, you might blanch them as they have a tough outer skin. (Roasting and peeling the poblanos may make them too soft for the relish.) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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