Jalapeno Pepper Relish

 

 

Ingredients:

8 large green peppers

2 large Vidalia onions

8 Jalapeno peppers (more or less to control your heat preference)

2T minced garlic

2t salt

1 1/2C sugar

2C cider vinegar

 

Directions:

Clean and remove seeds from the peppers.  Remember to wear gloves when working with hot peppers.  Place chunks of peppers into food processor, process until finely diced.  Finely chop onions.  Place all ingredients into large stock pot and simmer for 30-40 minutes.

 

For water bath canning, submerge jars of relish for 15 minutes to seal properly.

 

Makes about 6 pints.