Try this Lotsa Peppers Relish recipe, or contribute your own.

Still searching for what to cook ?

Name: Lotsa Peppers Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 c Prepared peppers (3 medium; 1 c Cider vinegar; 5 c Sugar; 1/2 ts Margarine or butter; 1 Box SURE-JELL fruit pectin

Find the most delicious recipes here

INGREDIENTS

4 c Prepared peppers (3 medium
1 c Cider vinegar
5 c Sugar
1/2 ts Margarine or butter
1 Box SURE-JELL fruit pectin

Servings

INSTRUCTIONS

From: Maggie Workman Date: Thu, 27 Jun 1996 09:56:22 EST I believe someone was looking for a Pepper Relish. I got this from __Gifts from the Harvest__ a homemade jams and jelly book from Sure Jell. Stem and halve red peppers; discard seeds. Finely chop or grind pepper. Measure 2 cups into 6- or 8-quart saucepot. Stem and halve green peppers. Discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stem and halve jalepeno peppers; discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stir in vinegar. Prepare jars. Keep lids hot until ready to fill jars. Measure sugar into separate bowl. Stir fruit pectin into peppers in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Cool 1 to 1-1/2 hours, then shake jars to distribute peppers evenly througout relish. After jars arecooled completely, check seals. (OR use a water bath method) Makes about 6 (1 cup) jars. Serving and Gift Ideas: Mix with sour cream and serve with potato chips. Serve over a block of cream cheese for an appetizer. Mix ground beef with a small amount of chilli powder, form into patties and cook. Serve with a spoonful of relish. EAT-L Digest 26 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Lotsa Peppers Relish

4 c Prepared peppers (3 medium
1 c Cider vinegar
5 c Sugar
1/2 ts Margarine or butter
1 Box SURE-JELL fruit pectin

From:    Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>    Date:    Thu, 27 Jun 1996 09:56:22 EST  I believe someone was looking for a Pepper Relish.  I got this from __Gifts  from the Harvest__ a homemade jams and jelly book from Sure Jell.    Stem and halve red peppers; discard seeds.  Finely chop or grind pepper.  Measure 2 cups into 6- or 8-quart saucepot.  Stem and halve green peppers.  Discard seeds.  Finely chop or grind.  Measure 1 cup into saucepot.  Stem  and halve jalepeno peppers; discard seeds. Finely chop or grind. Measure 1  cup into saucepot. Stir in vinegar.    Prepare jars.  Keep lids hot until ready to fill jars.    Measure sugar into separate bowl.  Stir fruit pectin into peppers in  saucepot.  Add margarine.  Bring mixture to full rolling boil on high heat,  stirring constantly.  Quickly stir in all sugar.  Return to full rolling  boil and boil exactly one minute, stirring constantly. Remove from heat.  Skim off any foam with metal spoon.    Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe  jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Invert jars 5 minutes, then turn upright.  Cool 1 to 1-1/2 hours, then  shake jars to distribute peppers evenly througout relish. After jars  arecooled completely, check seals. (OR use a water bath method)    Makes about 6 (1 cup) jars.    Serving and Gift Ideas: Mix with sour cream and serve with potato chips.  Serve over a block of cream cheese for an appetizer.  Mix ground beef with  a small amount of chilli powder, form into patties and cook. Serve with a  spoonful of relish.    EAT-L Digest 26 June 1996    From the EAT-L recipe list.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3084g)
Recipe Makes: 1 Servings

Calories: 11660
Calories from Fat: 34 (0%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0.6mg		0 %
Sodium 33.7mg		1 %
Potassium 119.2mg		3 %
Total Carbohydrate 3000.2g		882 %
	Dietary Fiber 0g	0 %
	Sugars, other 3000.2g
Protein 0g		0 %
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.

About Our Nutrition Facts

Calories per serving: 11660

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe