Try this Hot Pepper Relish recipe, or post your own recipe for Hot Pepper Relish
Servings: 6 Half pints Total Time (median):
Instructions
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 | ||
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Calories: 403 | ||
Calories from Fat: 38 (9%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 403
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