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Name: Chile Relish
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 c Water; 2 tb Sugar; 4 ts Salt; 4 lb Hot peppers (your choice); 6 Garlic; 5 c White vinegar (5% acidity); 3 lb Mild or sweet peppers; red; 2 -(up to)

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INGREDIENTS

1 c Water
2 tb Sugar
4 ts Salt
4 lb Hot peppers (your choice)
6 Garlic
5 c White vinegar (5% acidity)
3 lb Mild or sweet peppers; red
2 -(up to)

Servings

INSTRUCTIONS

Wash peppers. Cut small slits in in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Cool in ice water. Drain and then flatten the peppers. Combine remaining ingredients, except sweet peppers, pot and bring to boil. Boil for 10 minutes. Fill jars with flattened hot peppers and mild peppers strips. Fill jar to within 1/2" of top of pint jar with vinegar mixture. If you dont like garlic, only use 2 and remove them before packing. Remove bubbles, seal, and process with boiling water bath from 10 minutes. Comments: if you have different kinds of hot peppers, I would suggest that you keep them segregated when you put them into the pint jars. Each has its own lovely favor. If you use poblano or New Mexixo peppers instead of sweet pepper, you might blanch them as they have a tough outer skin. (Roasting and peeling the poblanos may make them too soft for the relish.) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chile Relish

1 c Water
2 tb Sugar
4 ts Salt
4 lb Hot peppers (your choice)
6 Garlic
5 c White vinegar (5% acidity)
3 lb Mild or sweet peppers; red
2 -(up to)

Wash peppers. Cut small slits in in each hot pepper. Blanch hot peppers in  boiling water for 3 minutes. Cool in ice water. Drain and then flatten the  peppers. Combine remaining ingredients, except sweet peppers, pot and bring  to boil. Boil for 10 minutes. Fill jars with flattened hot peppers and mild  peppers strips.  Fill jar to within 1/2" of top of pint jar with vinegar  mixture. If you dont like garlic, only use 2 and remove them before  packing. Remove bubbles, seal, and process with boiling water bath from 10  minutes.    Comments: if you have different kinds of hot peppers, I would suggest that  you keep them segregated when you put them into the pint jars.  Each has  its own lovely favor.    If you use poblano or New Mexixo peppers instead of sweet pepper, you might  blanch them as they have a tough outer skin.  (Roasting and peeling the  poblanos may make them too soft for the relish.)    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (3413g)
Recipe Makes: 1 Servings

Calories: 405
Calories from Fat: 9 (2%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 20.2mg		1 %
Potassium 449.2mg		12 %
Total Carbohydrate 102.4g		30 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 95.3g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 405

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