Pepper relish is alot like what people call chow chow, but it is not. A world of difference
This is one of the better ways to perserve peppers though out the year.
I prepfer Large Red Thick Cayenne Long Thick pepper. Concentrated set of wrinkled, very pungent fruit, 6 -9 inches long and 1-1/4 inches in diameter. Very pungent, even when small. Useful for sauce and drying.
Remember, the hotter it is, does not Necessarily make the best relish.
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; and rest of ingertents, 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, 2 quart hot peppers with 2 quart finely chopped sweet red peppers. You can substitute to fit your taste.
A great southern recipe handed down form my father. Mild to very hot, depending on the peper used. I prefer chyenne long thick.
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|Serving Size: 1 pint (1097g)|
|Recipe Makes: 3 pints|
|Calories from Fat: 38 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 85.4mg||3 %|
|Potassium 2956.7mg||78 %|
|Total Carbohydrate 87.7g||26 %|
|Dietary Fiber 16.6g||67 %|
|Sugars, other 71g|
|Protein 17.5g||25 %|
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Calories per serving: 403
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