How do you make hot pepper relish?

Question

I need to know how do you pressure can useing hot peppers. Jalapeno's and hotwax mainly. Looking for a relish type of recipe with onions and hot peppers for canning. Something I can put on hot dogs and such.

Answer 1

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
2 1/2 cups sugar

Put peppers and onions through food chopper, or chop in water in blender and drain.. Place in 6 qt. kettle. Add salt; cover with boiling water. Let stand 10 mins. . Drain and discard liquid. Add vinegar and sugar to vegs. Bring to boil, simmer 20 mins. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs. Wipe jar rim, adjust lids. Process in boiling water bath 15 mins. Start to count processing time when water in canner returns to boiling. Remove jars.

Answer 2

This is a recipe from my great grandmother. My family has been making this for more than 60years.
I hope you like it.
1 cup sugar
1 cup white vinegar
12 onions(med)
12 red bell peppers
12 hot banana peppers
grind peppers and onions through an old meat grinder and put a large bowl underneath to catch any liquid that drips out in case you need more for the jars later on. Put all ingredients into a large kettle and boil for 15-20 minutes depending on if you made more that one batch or not. Then put hot relish into sterilized jars to within 1/2" of the top and seal. Put the jars directly in hot water bath with water covering at least 1" above the tops of the jars. Bring to a boil and boil for 5 minutes. Remove from water bath and let stand 24 to 36 hours. The pepper relish is then ready to eat. You can control how hot or mild by adjusting the type of onions or adding a few more hot banana peppers

Answer 3

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
2 1/2 cups sugar
Put peppers and onions through food chopper, or chop in water in blender and drain.
Place in 6 qt. kettle.
Add salt; cover with boiling water.
Let stand 10 mins.
Drain and discard liquid.
Add vinegar and sugar to vegs.
Bring to boil, simmer 20 mins.
Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
Wipe jar rim, adjust lids.
Process in boiling water bath 15 mins.
Start to count processing time when water in canner returns to boiling.
Remove jars.

Answer 4

Jalapeno Relish
1 gallon jalapeno peppers
5 large green bell peppers
5 large onions
1 cup sugar
3 cups white vinegar
1 teaspoon salt
2 (32 oz.) bottles ketchup
2 #202 cans tomatoes

Grind peppers and onions in food processor. Mash canned tomatoes. Put all ingredients in a large non-aluminum pan. Bring to a boil and lower heat. cook, stirring almost continually until it turns sort of amber color. Pack into hot sterilized jars and seal.

This will stink up your house and burn your hands and eyes, but it is worth it. Good with beans, on sandwiches, with chips as a dip, especially good on hot dogs.

Answer 5

Spicy Corn Relish:

1 can (15 oz.) corn kernels, drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped red onion
2 tablespoons lime juice
1/2 teaspoon olive oil
1/2 teaspoon sugar
Hot sauce
Salt and pepper

1. In a bowl, mix corn, red and green bell peppers, onion, lime juice, oil, and sugar. Add hot sauce, salt, and pepper to taste.

2. Serve, or cover and chill up to 8 hours.

Yield: Makes about 3 cups