Jalapeno and onion relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; rough chop |
| 2 | tablespoons | Olive oil |
| 1 | cup | Green jalapenos; seeds removed, |
| ; rough chop | ||
| 1 | cup | Bell; poblano, Anaheim |
| ; green peppers | ||
| Seeded; rough chop | ||
| 1½ | cup | Cider vinegar |
| 6 | cups | Sugar |
| 6 | ounces | Liquid pectin |
Directions
Sauté the onion in the oil until transparent. Grind peppers in food processor, leaving a few chunks. Then add the onion, vinegar and sugar and mix for a few seconds. Transfer to a sauce pan and bring to a full rolling boil. Add the pectin and return to a full rolling boil for 1 minute. Skim off any foam and discard. Ladle relish into sterile hot canning jars. Clean rims and seal with new hot lid. Makes about 8 half pints.
Recipe by: Linda Ferrari, "Canning and Preserving" Converted by MM_Buster v2.0l.