Description
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Ingredients
Scale
5 cups ground green or red bell peppers (about 7–8 peppers, or 3–4lbs before grinding)
5 cups ground jalapeno peppers (about 3–4lbs before grinding)
1 1/2 cups ground onion (3 medium yellow onions)
2 1/2 cups white pickling or cider vinegar (must be 5% acidity)
2 cups sugar
4 tsp pickling or kosher salt
4 tsp mustard seed
Instructions
CAUTION: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
- Wash and rinse pint or half-pint canning jars; keep hot until ready to fill.
- Slice the stem end from the jalapeño peppers and discard them; grind the jalapeño peppers with seeds. Place the ground peppers in a large bowl. Peel and quarter the onions. Trim the bell peppers to remove stems and seeds and cut them into large pieces. Coarsely grind the bell peppers, remove them to a bowl, and grind the onions.
- Measure 5 cups of ground bell peppers with their juice, 5 cups of jalapeño peppers with their juice, and 1-1/2 cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients in a large stockpot. Bring the mixture to a boil over medium-high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching.
- Pour the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust the headspace to ½-inch. Wipe the rims of the jars with a dampened, clean paper towel. Adjust the lids and bands.
- Process in a boiling water canner for 10 minutes. Adjust for altitudes higher than 1000 ft.
