Jalapeno And Onion Relish |
Course : Salsas
Source: Linda Ferrari, Canning and Preserving
Serves: 1 |
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Ingredients:
1 large onion -- rough chop |
2 tablespoons olive oil |
1 cup green jalapenos -- seeds removed, -- rough chop |
1 cup green bell peppers -- poblano, Anaheim seeded -- rough chop |
1 1/2 cups cider vinegar |
6 cups sugar |
6 ounces liquid pectin |
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Preparation / Directions:
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.
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