Jalapeno Pepper Relish (A Glorious Canning Endeavor)

[Spinaker]

@Smarley I love Cowboy caviar. That is what I use for the filling in my pig shots that I make. Huge hit!!

[gcdmd]

That looks delicious. I've also see something like that done with black-eyed or purple hulled peas, but the combination of corn and black beans would probably be sweeter. Thanks, smarkley.

[Dr ROK]

My garden usually goes for canning salsa. Not this year! Weather has been terrible. Hailed out once & cool spring/early summer weather has everything way behind. Even Farmer's Markets are short on tomatoes.

[Dr ROK]

That sounds delish!!!

[Dr ROK]

Love jalapeño jelly on cream cheese!

[smarkley]

Here is a hot pepper relish I make frequently... usually just eat it like Pico and do not can it. There a zillion variations of this out there... here is my simple variation

Cowboy Caviar
1.5 cups of frozen corn
1 can of black beans rinsed
1/2 onion chopped real small
1/2 large green bell chopped real small
1/2 large red bell chopped real small
a pretty good wad of cilantro chopped real small
1 tsp cumin
1 tsp granulated garlic
salt - pepper to taste
2 - 3 Jalapenos chopped real small
2 - 3 Serranos chopped real small
1 Habenero chopped real small

Mix all this with 3-4 Tblspoons of your favorite vinegarette
Let sit in Fridge for a few hours

[Spinaker]

Sounds easy!!! Thanks! I will give it a try!!!

[Spinaker]

Absolutely!!!

[gcdmd]

Let us know how it turns out.

[cdd315]

gcdmd that's awesome .. I gotta try that!

[gcdmd]

Count me in.

[gcdmd]

You got it. See below.

[gcdmd]

Seek and Ye Shall Find
Knock and the door shall be opened
Ask, and it shall be given
And the love comes a-tricklin' down.

HOT PEPPER JELLY

1 1/2 cups hot peppers (including seeds), chopped
1/4 cup seeded sweet peppers, chopped
1 1/4 cup vinegar, divided
6 cups sugar
8 oz. liquid pectin (Certo)
Few drops green or red food coloring, as appropriate

Prepare 6 8-oz. canning jars.

Puree hot and sweet peppers in food processor or blender along with 1/4 cup vinegar until “liquefied.” Pour into heavy saucepan and add remaining 1 cup of vinegar. Bring to a boil.

Add sugar and stir until completely dissolved. Remove from heat and let sit for 5 minutes.

Stir and add pectin and food coloring. Return to boil, stirring constantly.

Pour into jars to within 1/4 inch of top. Seal and invert jars for a few minutes. Then, set upright to cool.

[smarkley]

I think all hot pepper jelly and/or relish recipes would be more than welcome around here! Spinaker R2-Meat2 gcdmd

[smarkley]

Thanks! No Hurry... there is lots of time, so don't sweat it.