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My review
Peach and Pepper Relish
Loretta's Recipe Journal
"Great on chicken, pork chops, or by the spoonful on a cracker with brie."
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Ingredients
1 h 20 m servings 98 calsOriginal recipe yields 24 servings
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Directions
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Prep
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Ready In
- Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.
Nutrition Facts
Per Serving: 98 calories; 0.1 g fat; 24.7 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 51 mg sodium. Full nutrition
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Newest
7/21/2012
I added jalapenos and chili peppers to make it spicier then mixed the relish with cream cheese to dip nachos in!
9/7/2017
This exact recipe is in "The complete book of small batch preserving" its called Sun Relish and uses yellow peppers instead of red. I just made a batch using yellow peppers and my relish turned ...
9/2/2016
Didn't follow the recipe exactly, but turned out great. I used significantly less sugar and still found it to be a little too sweet, but delicious nonetheless. Fabulous on a turkey melt.
4/14/2016
I always double this to make 16 8 ounce jars. I use jalepeno peppers for the banana peppers. I also like to use half vinegar and half lemon juice. I like to use my immersion blender to puree. Gr...