Sweet Pepper Relishheinz Recipes

SWEET PEPPER RELISH(HEINZ)

Steps:

• Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions.
• In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well.
• Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking.
• Note:.
• At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that.
• Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace.
• Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
• Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes.
• Makes 3-4 pints or 6-8 half pints.

SWEET PEPPER RELISH

Steps:

• Seed and core all peppers.
• Peel onions.
• Place peppers and onions in food processor or chopper and chop coursley.
• Place peppers and onions in large pot. Pour boiling water over mixture and let stand 15 minutes. Drain.and set aside.
• Mix in rest of ingredients in pot and simmer while stirring to dissolve.
• Place peppers and onions into pot and stir well.
• Bring to boil for 5 minutes, do not cover.
• Place hot mixture into sterilized jars.
• Place sealed jars into hot water bath and process in boiling water a minimum of 10 minutes.
• Remove jars and set aside to cool. Listen for the "ping" meaning jars are sealed.
• Let jars stand a couple of days for flavors to enhance, then chill and serve.

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.