Chile Relish

* Exported from MasterCook *

                               Chile Relish

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Chile-Heads                      Relish


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds   hot peppers
  3             pounds   mild or sweet peppers -- cut into strips
  5                cups   white vinegar -- (5% acidity)
  1                 cup   water
  2        tablespoons  sugar
  4          teaspoons  salt
  2             cloves   garlic -- up to 6

Hot peppers, you could use jalapeno, serrano, or cayenne. For mild or sweet
peppers red, or green bells or if you like hot, poblano. Wash peppers. Cut
small slits in in each hot pepper. Blanch hot peppers in boiling water for 3
minutes. Cool in ice water. Drain and then flatten the peppers. Combine
remaining ingredients, except sweet peppers, pot and bring to boil. Boil for
10 minutes. Fill jars with flattened hot peppers and mild peppers strips.
Fill jar to within 1/2" of top of pint jar with vinegar mixture. If you
don't like garlic, only use 2 and remove them before packing. Remove
bubbles, seal, and process with boiling water bath from 10 minutes.

Comments: if you have different kinds of hot peppers, I would suggest that
you keep them segregated when you put them into the pint jars. Each has its
own lovely favor.

If you use poblano or New Mexico peppers instead of sweet pepper, you might
blanch them as they have a tough outer skin. (Roasting and peeling the
poblanos may make them too soft for the relish.) from: Tony Wright From the
Chile-Heads Recipe Collection

Source:

rec.food.cooking, rec.food.recipes