Photo courtesy Lori Rice
The heat of summer brings an abundance of peppers. This tangy pepper relish provides a great way to preserve the bounty so that you can enjoy them with your grilled brats and hot dogs all year long.
Yield: 3 pint jars
- 2 large green bell peppers, cored and roughly chopped
- 3 medium red bell peppers, cored and roughly chopped
- 2 jalapeño peppers, cored and seeds removed
- 2 large onions, peeled and roughly chopped
- 5 cloves garlic, peeled
- 2½ cups apple-cider vinegar (5-percent acidity)
- 2¼ cups sugar
- 1 T. canning salt
- 2 tsp. smoked sweet paprika
Place bell peppers, jalapeño peppers, onion and garlic in food processor. Pulse until all vegetables are finely chopped.
Transfer vegetables to large, nonreactive soup pot. Add vinegar, sugar and salt. Bring to boil over medium-high heat. Continue to boil for 10 minutes. Skim foam. Stir in paprika.
Ladle relish into sterilized jars leaving 1/2-inch headspace. Process in boiling water bath for 10 minutes. Remove jars from water and place on cooling rack or dish towel. After 1 hour, check to ensure they’ve sealed. Let sit undisturbed for 12 hours before labeling and storing.