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Sweet Jalapeño Relish

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"This sweet, colorful relish is a favorite of the Bustillos family, especially with the men. It is wonderful served with barbecue, Mexican food, meats, salads, and as an appetizer over cream cheese. You can use all green jalapeño peppers or a mixture of green, red, yellow, or orange jalapeños for even more color."

List of Ingredients

â—¦ ¾ pound jalapeño peppers
â—¦ 1 large red bell pepper
â—¦ 4 medium carrots, peeled
â—¦ 1 medium onion
â—¦ 3 cups granulated sugar
â—¦ 2 cups cider vinegar
â—¦ 1 tablespoon mustard seeds
â—¦ 1 tablespoon dill seeds


Recipe

Cut the jalapeño peppers and bell pepper in half. Remove the seeds and membranes, and cut into julienne strips about 2 inches long. Set aside. Cut the carrots and onion into julienne strips about â…›-inch thick and 2 inches long. Set aside.

In an 8-quart stainless steel stockpot, combine the sugar and cider vinegar and cook over medium heat, stirring constantly, until the sugar completely dissolves. Add the julienned vegetables and bring the mixture to a boil. Reduce the heat and simmer until the relish starts to thicken, 20 to 25 minutes.

Add the mustard seeds and dill seeds to the vegetable mixture. Simmer, stirring frequently, until the relish is thick, 30 to 40 minutes. Remove the pot from the heat.

Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 8-ounce and pint jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes about five 8-ounce jars