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 jalapeÃ±o peppers, cored and seeds removed
- 2 large onions, peeled and roughly chopped
- 5 cloves garlic, peeled
- 2Â½ cups apple-cider vinegar (5-percent acidity)
- 2Â¼ cups sugar
- 1 T. canning salt
- 2 tsp. smoked sweet paprika
Place bell peppers, jalapeÃ±o 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 theyâ€™ve sealed. Let sit undisturbed for 12 hours before labeling and storing.