Vern's Hot Pepper Relish
by lavernsmith
Try this Hot Pepper Relish recipe, or post your own recipe for Hot Pepper Relish
Servings: 6 Half pints Total Time (median):
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 4 quarts Hot peppers ; finely chopped (Large Red Thick Cayenne )
- 2 tablespoons Salt
- 1/2 teaspoon Sugar
- 3 cups Vinegar
- 1 ea Red bell pepper
- 1 ea Yellow bell pepper
- 3 cloves Garlic
- 3 cup Water
INSTRUCTIONS
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.
NOTES
A great southern recipe handed down form my father. Mild to very hot, depending on the peper used. I prefer chyenne long thick.
lavernsmith
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 pint (1097g) | ||
| Recipe Makes: 3 pints | ||
|
|
||
| Calories: 403 | ||
| 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 % | |
|
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.