While waiting in the checkout line at a local grocery store this week, I noticed a monthly cookbook tucked into the magazine rack close to the register. The front cover and title focused on “Canning and Preserving”. It was a “Taste of Home” publication and I’ve always been a big fan of the reader provided recipe contributions showcased in the magazine. I’m a sucker for spending extra cash in the checkout lane so I threw the book in my cart.
As I thumbed through my newly purchased mini-cookbook, a recipe for pepper relish caught my eye. It looked simple and straightforward so I decided to purchase the ingredients to give it a try.
The result, a sweet and spicy mixture that’s a perfect condiment for bratwurst links, steak or baked chicken. Great with anything cooked on the grill… It can also be used as a flavorful appetizer paired with cream cheese and crackers.
Here’s the link to the recipe:
I changed the pepper ratio a bit, but not much…
Sweet and Spicy Pepper Relish
(Adapted for Taste of Home)
6 medium sweet red peppers
2 medium green peppers
6 jalapeno peppers
4 medium Granny Smith apples (about 1-1/4 pounds)
2 medium pears (about 1 pound)
1 medium onion
3 tablespoons canning salt
2 cups white vinegar
2 cups sugar
1 cup packed brown sugar
3/4 teaspoon fennel seed
Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.
Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool for 12 to 24 hours before removing the bands and storing in a cool, dry location.