Try this Hot Pepper Relish recipe, or contribute your own.
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Note: If you dont like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste. Posted to MM-Recipes Digest V3 #243 Date: Thu, 5 Sep 1996 13:50:34 -0500 From: Mary Lu
scdome9 3y agoVery good
scdome9 3y agoI took most seeds out. Has a real good flavor and not real hot
kyoung103 6y agoI use this on egg omelets, and as sub or sandwich toppings.
cherylcarter 7y agoEasy to make - would love feedback on how you use the relish. I love the flavor! Thank you for sharing! Cheryl
NavyMom85 8y agoLove this because you can control how hot it is by how many peppers you remove the seeds from. The more seeds you leave in the more bite to the relish. Also the color variations are great depending on the color of the peppers. Our family likes it on cream cheese and crackers, but my son-in-law likes it on a SPOON!!
NavyMom85 8y ago