I just finished making this with all sweet peppers and 2 jalapeno pepper and OMG is it good. This is definitely a keeper. Thank You Carol for another great recipe. HUGS from Canada.
I don’t consider myself a beginner canner, but I’m certainly not advanced. I much appreciate that you always use an approved recipe! When I watch your channel I’m not learning something that I shouldn’t do. It is really very admirable.
This recipe is insane. I think I like this better than relish with cucumbers. I did like you and used a mix from the garden, minding the correct amounts measured. I know it's just a relish, but the house smells so good. I need a root beer and a hot dog now. Thanks, Carol! Another hit for sure! For those with a Vitamix, the wet chop technique works perfectly for this recipe. Two to three pulses and it was exactly the right size.
Thanks so much for sharing this recipe. My mom and grandmother (in WV) made this relish every summer. They ground it in the blender, so it was a little bit watery. :P This summer I wanted to make it with hot peppers, so I was very glad to learn that hot and sweet peppers are interchangeable in the recipe. I also wanted to cut the sugar, so we looked that up and it seems like sugar is not part of the safety aspect of canning, but more for texture. So I cut it by half. It is still a little sweet, but not too much so. I halved the recipe and canned five half pints. Very proud to have relish on my shelf this year!! Thank you!! delicious on eggs, and on crackers with cheese. :)
Omg I made this tonight and it’s AMAZING. Can’t go wrong if this lady here is making ANYTHING! If she says it’s delicious I promise you it is🔥🔥🔥🔥 ok I had this on the side with some squash fritters 🙌🏾
Thank you carol, this recipe was right on time. Because, we also had abundant of peppers. This was a great ideal with a lot of additional information.❤
I wish I had planted more of a variety. I only did banana, bell and jalapeños. The bananas didn’t produce much bit the others did very well. In all I think I had 20 plants. I am seeding all my jalapeños and dehydrating them for grinding. I made pepper jelly and pickled some. They are coming out of my ears!!!
Made this today, and all I can say is WOW! So delicious, mine packs a good punch but has such a great flavor. I didn’t know peppers were a 1:1 swap out so I put a little extra heat it it. I appreciate you sharing step by step of approved and tested recipes.
I made these and mine came out really good!! Next time I will put in more bell peppers (I think). I was doing more reading and found some information about removing the bands before you store the jars. It may be worth googling. I removed the bands before putting them in the cupboard. I don't know why canning used to seem like so much work... Thanks for guiding me through it!
I am not sure but I think my grandma made this years ago she always called it sweet pepper relish never could find her recipe being she was born in the earley 1900's and it was just a memory to her, the greatest with pinto beans, I will try this Carol
Hi Rodney, I know I am coming to get this recipe to make the sweet pepper relish that my grandma (born 1903) always made, and to me this looks correct. We ground it in the blender when I was a kid in the 1970s. We loved to put it in pimiento cheese! :)
This year I'm going to try fermenting my peppers and onions first before we can them to see how it will taste, plus I found some chipotle seasoning here and a local store and it's so yummy.
Your peppers are gorgeous, and that looks really good. I have the grinder attachment, but your way looks way easier than hauling it and and cleaning the one I have.
I am a little late to the party, had anyone ever tried freezing this recipe? I am disabled but still love to preserve, however doing a hot bath process is out of the question at this point. Looks like a delicious recipe, and love your clear instruction!
The heat has done such a number on my garden that the peppers are first starting to look good now 🤪 I'm hoping to have a nice harvest in the next few weeks. Zone 9b is a heck of a challenge.
Yes, so is 9a... way too hot too soon. I think we should start the seeds in late October to early November and plant them in February. Cover on nights it goes below 40°. It's currently 3/27/23 and 88° (feels like 93) and again is too hot for this time of year and even 2 months sooner than last year. 😢
@@jackietomkins5085 I just got skunked 😞 Here in so Cali we’re having a very unusual cool and wet spring and my cukes and tomatoes are looking frost damaged 🤦🏻♀️ I’m going to have to add straw and possibly cover with plastic 🙏🏻
@@luv46kdz OH no!! I'm sorry 😞 I'm in North Central Florida and February and March are our coldest month - normally. Most of Feb was in the upper 80s a few days a week then 2 days in the 20s at night nearly every week. Then near 90 most of March. we're normally 70s daytime and 50s at night with occasional cold days and nights but not freezing. I think we are over any possible cool weather now but I'm concerned that summer is going to be too hot to grow anything at all. if you can, get some pvc pipe and connectors. make temporary cold frames then add the plastic. make sure the plants don't touch it. This works great here
Hi Carol. First of all I love your site. I have tried a few of your recipes and have not been disappointed. For this recipe I have some New Mexico Hatch Green Chile that we roasted and we have placed them in the freezer. Can I use the frozen chile in this recipe? Thanks
That relish is so pretty. I think I will make this as I have an abundance of peppers right now. You mentioned a couple ideas what to use it with, but did I miss the ones in the description? I didnt see them.
@@carol-thriftychichousewife6231 Those are some excellent ideas, now I really want to make it. Thank You. Can you tell what that pan is that you cooked it in? I really like it and the size seems perfect for many things.
@@carol-thriftychichousewife6231 Thank You, and I just want to add, that I appreciate your videos so much. You are so thorough, and I love how you put the amounts of the different peppers in such detail in the description. It really gives me a clear idea of what to use. Id like just a small bit of heat in my relish as well.
Hi, you don't have to use any pressure to can this at all. Just use your pot to water bath can it, at least 1 inch above the jars. That's all you need to do, the vinegar makes it acidic enough to not need pressure for safety.
I have a recipe for green chili chipotle relish . I want to ask you your opinion on safe way to can, if anything needs to be added in order to can. Homegrown of course would be best. Recipe as follows (for 1 jar) 1- 7 oz can chipotle peppers in Adobe sauce 1-10 oz can rotel tomatoes 1 -4 oz can green chilies 1 cup sugar, Cook all together until desired consistency. Carol, I need your expertise.
@@deidremoon2690i would think it could be pressure canned but would still add a couple tablespoons of vinegar or bottled lemon or lime juice to acidify it just a bit for safety. You likely wouldn't notice it much in the taste of it, especially if you used the citrus. It might add to the flavor!
I’m new at all of this and just started canning, just wondering if Apple Cider Vinegar All Natural would work with this? It says under the ingredients Reduced to 5% Acidity.
I may have missed the answer to this question but can you double stack your jars in the water bath canner? Divider between layers and 1 inch of water over top of the top layer. I hope this question makes sense
Has anyone tried to can these using the microwave method? I can my tomato sauce using a microwave and it's super easy, not requiring all the canning equipment.
@@carol-thriftychichousewife6231 im sorry let me clarify, what I mean is I am going to use your recipe but I will add 2 Carolina Reaper in one batch and add 2 Ghost peppers in another batch. I hope those peppers doesn't alter the structure of either batch. Both batches will be water bath.
