Jalapeno and onion relish

1 servings

Ingredients

Quantity Ingredient
1 large Onion; rough chop
2 tablespoons Olive oil
1 cup Green jalapenos; seeds removed,
; rough chop
1 cup Bell; poblano, Anaheim
; green peppers
Seeded; rough chop
1½ cup Cider vinegar
6 cups Sugar
6 ounces Liquid pectin

Directions

Sauté the onion in the oil until transparent. Grind peppers in food processor, leaving a few chunks. Then add the onion, vinegar and sugar and mix for a few seconds. Transfer to a sauce pan and bring to a full rolling boil. Add the pectin and return to a full rolling boil for 1 minute. Skim off any foam and discard. Ladle relish into sterile hot canning jars. Clean rims and seal with new hot lid. Makes about 8 half pints.

Recipe by: Linda Ferrari, "Canning and Preserving" Converted by MM_Buster v2.0l.

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