Red pepper relish will look this color when it is ready to can.
The recipe comes from the My Northern Gardenblog and is well worth repeating here. If you have a chance this weekend, round up those beautiful red peppers and make this relish. Note: The relish requires a rest in the middle, so start early in the day.
Red Pepper Relish
- 10 red peppers, finely chopped (A food processor works great.)
- 6-10 jalapeno peppers, finely chopped (Add more if you like it hot, less if not.)
- 4 cups tart apple, finely chopped (about 6 large apples — Haralson or Granny Smith)
- 3 TBSP salt
Mix all this together in a large pot and let it sit for 3 to 6 hours to juice up.
When the marinating is done, drain the liquid from the vegetables and stir in:
- 2 1/2 cups cider vinegar
- 3 cups sugar
- Thyme or tarragon, if you’d like.
Put the pan on the heat and boil the mixture for 30 to 45 minutes. It should thicken, but not look like jam. While the mixture is boiling, get out canning jars and lids, wash them, and put a huge pot of water on the boil. (If you’ve never canned before, check out thissite.) Sterilize the jars. When the mixture is ready, spoon the relish into jars, wipe the tops, screw on the lids, and process in a for 10 minutes in a boiling water bath.
Let the jars cool completely before storing. You should get 9 to 11 half-pint jars of relish.