The single best dish to make with red peppers, hot peppers and apples. YUM!! There is a wait time in the middle, so do this on a day when you are puttering around the house. Also the brine is a bit, um, smelly when it cooks. If you can open the house, that is a good thing.
Red Pepper Relish
- 10 red peppers, finely chopped (I use a food processor.)
- 6-10 jalapeno peppers, finely chopped (Add more if you like it hot, less if not.)
- 4 cups tart apple, finely chopped (about 6 large apples — Haralson or Granny Smith)
- 3 TBSP salt
Mix all this together in a large pot and let it sit for 3 to 6 hours to juice up.
When the marinating is done, drain the liquid from the vegetables and stir in:
- 2 1/2 cups cider vinegar
- 3 cups sugar
- Thyme or tarragon, if you’d like.
Put the pan on the heat and boil the mixture for 30 to 45 minutes. (The recipe says 30, but it’s always more.) It should thicken, but not look like jam. (As noted above, your house will stink like vinegar when you do this! Open the windows, because it’s worth it.) While the mixture is boiling, get out canning jars and lids, wash them, and put a huge pot of water on the boil. (If you’ve never canned before, check out this site.) Sterilize the jars. When the mixture is ready, spoon the relish into jars, wipe the tops, screw on the lids, and process for 10 minutes in a boiling water bath.
Let the jars cool completely before storing. This relish livens up any bland dish. It’s great on top of butternut squash soup or macaroni and cheese and delightful on crackers spread with a little cream cheese.