Hot Pepper Relish

Hot Pepper Relish
 

I have been getting a lot of peppers from my CSA share lately, especially hot peppers. Peppers are nutritional powerhouses! They are full of vitamins A, and C which are powerful antioxidants along with cancer fighting properties and immune system enhancers. They also have vitamin K which promotes proper blood clotting and protects the cells from oxidative damage. Hot peppers help fight bacteria and boost immunity.

My Husband requested that I make some hot pepper relish so that was my project for the day. Because I was making more than one jar, I decided to can them. I sterilized my jars in the dishwasher on the “Sani” cycle and the lids in boiling water. I added water to my stock pot to boil for canning when I was ready to put in the jars. Meanwhile, it was time to prepare the peppers.

I did have a recipe that I loosely followed. It is from Food.com and was posted there by “Gator Lady”.

 
Hot Pepper Relish
 
Ingredients:
 
4 large bell peppers, any color
2 red onions
5-10 hot peppers
2 teaspoons salt
1 cup sugar
1 cup apple cider vinegar

2 tablespoons corn starch.

I did not have the exact amounts of peppers the recipe called for. I wore latex gloves to keep the heat of the peppers away from my skin. I seeded the bell peppers and cut the tops off of the cayenne and jalapeno peppers, cut the onions, and peeled the garlic. I kept the seeds in the hot peppers. They can be removed for less “heat”.

Hot Pepper Relish
 
I then pulsed everything in my food processor so it was nice and fine and added it to a medium-size pot on the stove on medium-high heat while adding organic apple-cider vinegar, celtic sea salt, evaporated can sugar, and organic corn starch. I brought the mixture to a boil and then simmered for 45 minutes, stirring occasionally.
 
DSC_0022
 
 
After the peppers were cooked, I got my jars (which were still hot) from the dishwasher, dried the lids, and spooned the peppers into each jar. I have an improvised jar funnel taken from my juicer that works nicely for canning. I filled them with a quarter inch of room at the top of each jar and lidded them. I placed them into the boiling water of my stock pot using tongs, making sure the jars were covered with the water. I placed the lid on the pot and boiled the jars for 10 minutes. I then removed them with the tongs to a hotplate and dried the lids. They will cool overnight and then they can be stored. I can’t wait to give a jar to my Dad! He loves hot peppers. This stuff is really hot!!!
 
Hot Pepper Relish
 
 
It’s time to spice things up!!
 
Enjoy!
 
~Sarah
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