A very good blend of Hot-t-t pepper to produce this very rich, spicy and flavorable southern relish. It is very good on beans, soups, spaghetti and so much more. Breakfast, lunch or dinner. In the making of this product will test your taste buds, even for the seasoned pepper eater. But the flavor is worth it.
I will use a few 1/2 pints jar for friends and hand outs. Hits in around 7-8 of a 10 scale on heat.
I use a mix of peppers 1-pint Habernaro, 1-pint very hot 4" chyenne, and 7 quarts of Large Red Cayenne Long Thick 7-9" pepper. Before processed the pepper would fill up a average size plastic grocery sack. This is the way I judge how much to use. Sometimes I will throw in some Hot Jalapeno pepper a hand full Rooster Spur Pepper. Remember the only thing I'm looking for is flavor. The bell pepper is for color only.
Pepper relish is a lot like what some people call chow chow, but with a twist. A world of difference.
This is also one of the better ways to perserve peppers though out the year. It has the same taste the day made as does a year down the road. How ever I put the blend together, I ALWAYS use 3/4 of the blend to be Large Red Cayenne Long Thick 7-9" pepper.
I prepfer the Large Red Cayenne Long Thick Pepper for the perdonanate pepper, cowhorn may be used. As I say in many of my recipes, It is all about the taste and I''''m not just talking about the pepper, but also the cooking process. This pepper has concentrated set of wrinkled on stem end, Very pungent fruit, 6 -9 inches long and 1-1/4 inches in diameter. Very pungent, even when small. Useful for sauces and drying. It is often used for seasonings of veriest southern foods once dryied.
Remember, the hotter it is, does not Necessarily make the best relish. Just like anything you cook, it is all about taste.
Directions....I taste the cooking pepper mix as it is cooking also to get the flavor I want as not to over season.
Combine peppers, water and salt; mix well, cover and let stand 3 to 4 hours. Add sugar and vinegar; and rest of ingertents, place on heat and bring to a boil, stirring frequently, once starts to boil reduce heat to a simmer and cook for.10 minutes, DO not over boil.
Prepair jars and lids per manufactor. Stir mix as you fill each hot jars, leaving 1/4-inch head space. Stir mix to keep from settling. If you don''''t skeep it mixed each jar will taste a little different.
Adjust caps only hand tight. Over tighting lids will produce improper seals. Process 10-15 minutes in boiling water bath container.
Note... If jar does not seal, repeat canning process.
You can substitute to fit your taste if you don''''t like real hot pepper.
Refrigerate after opening.
I love this relish on....
Vern's Southern Style Red Beans and Rice with Sausage and Ham Hocks
Vern's Southern Style Spaghetti and Meatballs
Vern's Southern Style Tomato Gravy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Pint (93g)|
|Recipe Makes: 20 Pints|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.9mg||0 %|
|Potassium 76.5mg||2 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.2g|
|Protein 0.2g||0 %|
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Calories per serving: 28
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