Must try recipe....Mexican Pepper Relish

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I made this with all the peppers we picked last week. OHHHH MYYYY GOOODNESS!!! It is yummy. I didn't add the cilantro and my pepper mix was about 1 1/2 batches. It was about 4 green pepper, a couple jalapeno and thai, a whole bunch of red chili peppers (the majority of the mix) and lots of hot banana peppers. Your end results will obviously depend on your pepper mix. It wasn't nearly as spicy as I thought it would be so go ahead and be brave with the hot peppers.

Wow! This looks amazing and a great way to use pepper combinations at end of the season . I've been freezing like crazy. Maybe even use this recipe as Christmas presents?
Thanks!
Jane

We're gonna try this recipe tomorrow...we have tons of peppers because Al got a bit carried away again (when doesn't he??!!) and planted way more peppers than we could ever eat this summer. If you haven't seen our thread about the community garden we've been working on and in, take a look at our Apollo Garden

If this turns out as yummy as I think it will we might give some small jars as Christmas gifts too...great idea Jane!

The Mexican Relish is on my list of things to do with the (finally) ripening jalapenos and other peppers from the rapidly diminishing garden. However, in a fit of whimsey, I stirred up a batch of Cowboy Candy (candied jalapenos). We were unable to wait the recommended 2 weeks before sampling it, so after just one week, we slathered some over some cheese served with crackers. Folks, I'm here to tell 'ya, this is good eats! Recipe found on the web at foodiewithfamily blog:


Candied Jalapenos (Cowboy Candy)

There aren’t words that exist to describe how addictive these little savory, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more! Foodiewithfamily blog



Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup. Nonna’s mileage: 7 half pints—could have used 3-1/2 lb. jalapenos, or more.



Ingredients

3 to 3-1/2 pounds fresh, firm, jalapeno peppers, washed (Nonna note: the 3 lbs. should be weighed out AFTER stemming)

2 cups cider vinegar

6 cups white granulated sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper



Instructions

Wearing gloves, remove the stems from all of the jalapeno peppers. (The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.) Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.



In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Skim foam. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.



Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.



*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!



Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.



Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!



Notes

I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.

Oh...Em...Geeeesh!!!! We made the Mexican Pepper Relish, and we think all is well...but ya know, it took ALL day to do this!!
Al began cutting up our peppers around 9:30am and we finally finished our entire project, last jars processed and out of the canner at 8:30pm!!! And we didn't slack off...we had THAT many peppers to chop and do stuff with! (Did I mention Al tends to overdo, as in waaayyy too many pepper plants!!?)
Al had to rush back to the store for more jars...we finished with 24 pints and 3 half pints. But we did it!!! That was our very first time for canning anything...and now we're eager to do more stuff. We both wish we had learned this sooner, earlier in the summer when we had more to work with.
Ahhh...next summer!!! Anyway, we haven't yet tasted the relish in our jars, but we did try some before we put all the rest into the jars...and it was YUMMY!
Thanks for posting this recipe, now to try the Cowboy Candy!