Ingredients for Red Pepper Relish
- 2 lbs red bell peppers, cored, seeded, and chopped
- Red Jalapeno Chile
- Canning Salt
- Whole Allspice
- 2 cups sugar (granulated)
- Distilled White Vinegar
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How to Make Red Pepper Relish
- Combine 2 lbs red bell peppers, 1 large onion (chopped), 2 cups sugar, 1 cup white vinegar, 1/2 cup water, 2 tbsp salt, 1 tbsp celery seeds, 1 tsp mustard seeds, 1/2 tsp ground cloves, and 1/2 tsp black pepper in a large saucepan.
- Create a spice bag using cheesecloth: Combine 1 tsp allspice berries in a small square of cheesecloth; tie securely with kitchen twine.
- Add the spice bag to the saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 2 hours, or until the peppers are very tender and the relish has thickened slightly, stirring occasionally.
- Remove the spice bag and discard.
- Remove from heat and let cool completely.
- Process the relish in a food processor or by hand until it reaches your desired consistency (chunky or smooth).
- Transfer to sterilized jars, seal tightly, and store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
862g
Fat
0g
Carbs
74g
