Look at those colors. I loved the way this looked when I was measuring out ingredients, so I had to snap a picture. It was these same colors that seduced me into buying too many peppers at the farmer’s market a few weeks ago. Fresh. Tasty. Just picked.
At first, I thought I would just cut up all the peppers and use them for stir-fries and salads and maybe just snacking . . . But then I got an idea. And when I get an idea like that, I have to do it. What was it? Relish. A fresh relish for burgers.
Of course, I have never made relish before. So I consulted Preserving Summer’s Bounty for method guidance. When I bought that book, I wasn’t so enthused. At the time, I was simply looking for jams, jellies and preserves to make and can. But these days, my aspirations have expanded. And with the rising costs of food, home heating, and more, canning as much as possible this summer is simply a must.
Think I’ve lost it? Believe it or not, making relish is really easy. Just chop, mix and cook. If you use a food processor for the chopping, it’s even easier. In fact, I made a second batch of this while holding Paige. Anything that you can make one-armed is definitely easy.
Spicy Three Pepper Relish
yields 1 pint/2 half-pints
1 green pepper, finely diced
1 red pepper, finely diced
2 banana peppers, finely diced
(peppers should total 2 cups)
1 large onion, finely diced
4-6 scallions, finely diced
(onion and scallion should total 2 cups)
3 cloves garlic, minced
2 cups vinegar (I used Cider with a dash of herb)
Combine all ingredients in a large pot. Bring to a boil and cook for 45 minutes, stirring a few times.
To Can: Pack into hot 1/2 pint jars with 1/4 inch headspace. Cover and tighten as much as you can. Place in a hot water bath — as in a pot of boiling water — for 5 minutes. Be sure to handle hot containers with care. I use rubber tipped tongs.
Let cool before packing away in your cupboard.