Makes about 7 pints
The most ordinary backyard barbecue with grilled hamburgers and hot dogs becomes a little fiesta when this relish is offered. It makes any sandwich—tomato, cheese, tuna, or lunchmeat—zesty and is also good with an Indian menu. The recipe can be made hotter or milder by adjusting the proportion of hot and medium-hot chiles.
- 2 1/2 pounds medium-hot and hot chiles of mixed colors
- 2 pounds bell peppers of mixed colors
- 1 1/2 pounds green tomatoes
- 1 pound red ripe tomatoes
- 1 1/2 pounds onions
- 8 to 10 garlic cloves
- 1 1/2 cups vinegar
- 1/4 cup sugar
- 2 tablespoons pickling or kosher salt
Wearing rubber gloves, stem, seed, and dice the chiles or chop them in a food processor, using the pulse button. Place them in a large non-reactive bowl.
Stem, seed, and dice the bell peppers or chop them in a food processor. Add them to the chiles.
Core, seed and dice the green and red tomatoes or chop them in a food processor. Add them to the bowl.
Dice the onions fine and mince the garlic. Add them to the bowl.
Stir in the vinegar, sugar, and salt. Transfer the mixture to a large non-reactive pan and bring to a boil. Reduce the heat to a vigorous simmer and cook 10 minutes.
Pack vegetables in hot sterilized canning jars and seal with hot scalded lids and rings. Process according to manufacturer’s directions. Cool jars away from drafts. Store any jars that do not seal in the refrigerator, and use them within 2 weeks. Let the sealed jars stand for a week before using.
‘The Chile Pepper Book: a fiesta of fiery, flavorful recipes’ by Carolyn Dille and Susan Belsinger, 1994, $9.95, 97 pages, Interweave Press 1-800-645-3675