Preparation:
Sauté‚ the onion in the oil until transparent. Grind peppers in food processor, leaving a few chunks. Then add the onion, vinegar and sugar and mix for a few seconds.
Transfer to a sauce pan and bring to a full rolling boil. Add the pectin and return to a full rolling boil for 1 minute.
Skim off any foam and discard. Ladle relish into sterile hot canning jars.
Clean rims and seal with new hot lid.
Makes about 8 half pints. |
