Jalapeno Relish Recipe - Cooking Index
Jalapeno Relish Recipe - Cooking Index
| 1 | Red bell pepper - seeded | |
| 1 | Green bell pepper - seeded | |
| 6 | Red or green jalapeno chiles - seeded | |
| 6 cups | 1188g / 41oz | Sugar |
| 1 1/2 cups | 355ml | White vinegar |
| 6 oz | 170g | Liquid pectin |
In a blender or food processor, puree the bell peppers and jalapeno chiles until smooth.
In a 6-quart saucepan, combine the pureed peppers and chiles, sugar, and vinegar. Bring to a hard rolling boil and boil 1 minute. Add the pectin and return the mixture to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and skim any foam from the top. Immediately pour into hot, sterilized jars to 1/8-inch of the tops. Wipe the rims of the jars with a clean cloth,
Seal the jars with the flat lids and screw tops. Invert the jars for 5 minutes, then turn upright. After the jars are cool, check the seals by pressing the middle of the lid with your finger. If the lid springs up when your finger releases the lid, it is not sealed. Or use the USDA water bath method.
This recipe yields about ?? cups of relish.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6286 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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