Pear and Pepper Relish
* Exported from MasterCook *
Pear and Pepper Relish
Recipe By :Carolyn Niethammer, "American Indian Food and
Lore"
Serving Size : 0 Preparation Time :0:00
Categories : Chile-Heads
Chutney
Southwest
Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
8
firm-ripe pears
2
jalapeno peppers
2
large green bell peppers
2
large red bell peppers
1
large onion
1 1/2 cups cider
vinegar
1 1/2 cups honey
1 teaspoon finely
minced fresh ginger
1/2 teaspoon salt
Core and chop the unpeeled pears. Seed and chop the jalapenos and green
and red bell peppers. Chop the onion. The chopping can be done in a
food processor, but do not overprocess.
In a kettle that holds at least five quarts, combine the chopped pears,
chopped peppers, onion, vinegar, honey, ginger, and salt.
Bring to a boil and simmer, uncovered, until reduced to 6 cups--about
one hour. As mixture thickens, stir often to prevent sticking.
Pour into sterilized jars and seal with canning lids. Even unsealed,
this relish can be stored in the refrigerator for several months.
Carolyn Niethammer who authored, "American Indian Food and Lore", also
wrote another interesting cookbook, "The Tumbleweed Gourmet" Cooking
with Wild Southwestern Plants. I am pretty sure the book is now
out of print, but you can perhaps find it in a used book store.
I tried theis recipe and found it to be excellent.
makes 3 pints
This is a sweet-hot treat that can turn an ordinary meal into something
special. Save a few jars back to give as gifts for those times when you
need something in a hurry. Wear rubber gloves when cutting the
jalapenos.
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--
Robert Lusk
C.E.O: http://www.pepperfool.com
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