Ingredients1 h 20 m servings 98 cals
- 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.
Per Serving: 98 calories; 0.1 g fat; 24.7 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 51 mg sodium. Full nutrition
ReviewsRead all reviews 5
I added jalapenos and chili peppers to make it spicier then mixed the relish with cream cheese to dip nachos in!
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 ...
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.
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...