Harry Davids Sweet And Hot Pepper And Onion Relish Clone Recipe

Name: Harry Davids Sweet And Hot Pepper And Onion Relish Clone
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: Tomatoes; Red Peppers; 8 cups granulated sugar; 2 tablespoons salt; 4 ounces (2 x 2-ounce boxes) liquid pectin; White Vinegar; Ground Red Pepper; 6-8 jalapeño peppers, seeded and minced (adjust to your spice preference); Onions

A fiery and flavorful relish recipe inspired by a classic! This recipe, originally shared by 'thebuca', delivers a perfect balance of sweet and spicy. It's transformed from a vibrant orange-red to a deep jewel-toned ruby red during the long simmer, resulting in a thick, delicious relish perfect for dipping, spreading, or adding to your favorite dishes. We've adjusted the heat level for optimal post-canning flavor – get ready for a taste sensation!

Prep Time 30 mins

Cook Time 180 mins

Calories 1058.2 kcal

Protein 7g

Rating 3.7 (16 Reviews)

Harry Davids Sweet And Hot Pepper And Onion Relish Clone

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Harry Davids Sweet And Hot Pepper And Onion Relish Clone

Tomatoes
Red Peppers
8 cups granulated sugar
2 tablespoons salt
4 ounces (2 x 2-ounce boxes) liquid pectin
White Vinegar
Ground Red Pepper
6-8 jalapeño peppers, seeded and minced (adjust to your spice preference)
Onions

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How to Make Harry Davids Sweet And Hot Pepper And Onion Relish Clone

Combine all ingredients (except pectin) in a large pot. Bring to a rolling boil.
Reduce heat to a simmer and cook for 2-2.5 hours, or until the mixture has thickened significantly and deepened in color.
Stir in 4 ounces (2 x 2-ounce boxes) of liquid pectin. Return to a boil and cook for 1 minute.
Carefully ladle the hot relish into sterilized pint jars, leaving ½ inch headspace.
Process in a boiling water bath for 10 minutes. (Note: The original recipe mentioned pressure canning, but water bath canning is used here for safety and simplicity)
Remove jars and let cool completely. You should hear the jars 'pop' as they seal.