Recipe - Lotsa Peppers Relish

4 cup Prepared peppers (3 medium
red peppers;2 medium green
peppers and 10 large
jalepeno peppers)
1 cup Cider vinegar
5 cup Sugar
1 Box SUREJELL fruit pectin
One half teaspoon Margarine or butter

From: Maggie Workman MWORKMAN@VM.CC.PURDUE.EDU

Date: Thu, 27 Jun 1996 09:56:22 EST
I believe someone was looking for a Pepper Relish. I got this from __Gifts
from the Harvest__ a homemade jams and jelly book from Sure Jell.

Stem and halve red peppers; discard seeds. Finely chop or grind pepper.
Measure 2 cups into 6 or 8quart saucepot. Stem and halve green peppers.
Discard seeds. Finely chop or grind. Measure 1 cup into saucepot. Stem
and halve jalepeno peppers; discard seeds. Finely chop or grind. Measure 1
cup into saucepot. Stir in vinegar.

Prepare jars. Keep lids hot until ready to fill jars.

Measure sugar into separate bowl. Stir fruit pectin into peppers in
saucepot. Add margarine. Bring mixture to full rolling boil on high heat,
stirring constantly. Quickly stir in all sugar. Return to full rolling
boil and boil exactly one minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe
jar rims and threads. Cover with twopiece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. Cool 1 to 1One half hours, then
shake jars to distribute peppers evenly througout relish. After jars
arecooled completely, check seals. (OR use a water bath method)

Makes about 6 (1 cup) jars.

Serving and Gift Ideas: Mix with sour cream and serve with potato chips.
Serve over a block of cream cheese for an appetizer. Mix ground beef with
a small amount of chilli powder, form into patties and cook. Serve with a
spoonful of relish.

EATL Digest 26 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.