Ingredients1 h 45 m servings 49
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Per Serving: 49 calories; 0.1 12 0.3 0 147 Full nutrition
ReviewsRead all reviews 5
Followed recipe with everything pulsed for one minute in batches, and ended up too processed, and after stewed with vinegar and sugar, created poor texture. Seeds were kind of off putting. Flavo...
I made it with Sarrano peppers (I had a bush that got caught in the frost) and sweet green peppers, because I didn't have the yellow/red peppers. To add a little more color and balance out the ...
Wow, I just made this but with cow horn peppers from my garden. I'll be putting this on everything all winter long