Spicy Texas Cucuzza Pepper Relish Recipe

How to Make Spicy Texas Cucuzza Pepper Relish

1. Finely chop 2 medium cucuzzas, 1 medium onion, 2 bell peppers (any color), and 2-3 jalapeños (adjust to your spice preference).
2. Place the chopped cucuzza, onion, bell peppers, and jalapeños in a large mixing bowl.
3. Sprinkle 2 tablespoons of pickling salt over the vegetable mixture and stir well to combine.
4. Let the mixture sit at room temperature for 1 hour to draw out moisture.
5. Thoroughly rinse the vegetable mixture in a fine-mesh strainer under cold running water.
6. Use a wooden spoon to press the vegetables against the strainer to remove as much excess water as possible.
7. Transfer the drained vegetable mixture to a clean bowl.
8. Let sit for an additional 15 minutes, then drain again to remove any remaining water.
9. In a large stockpot, combine 4 cups white vinegar, 2 cups granulated sugar, 2-3 Thai chili peppers (remove seeds for less heat), 1 tablespoon celery seeds, 1 teaspoon cayenne pepper (or to taste), 1 teaspoon turmeric, and 1/2 teaspoon black pepper.
10. Bring the mixture to a rolling boil, stirring occasionally.
11. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally.
12. Remove the Thai chili peppers from the pot and discard.
13. Add the drained cucuzza mixture to the stockpot.
14. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.
15. In a small bowl, whisk together 1/4 cup cold water and 2 tablespoons cornstarch until smooth.
16. Slowly pour the cornstarch mixture into the stockpot, stirring constantly to prevent lumps.
17. Cook for 5 minutes, or until the relish has thickened.
18. Pour the hot relish into sterilized canning jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.