You already know that I have been doing some canning. We had lots of banana peppers that I needed to do something with so what better way to use them up than to can them. I also had a few green bell peppers, a lone red pepper and a handful of red jalapeños that weren’t spicy at all. I incorporated them all into this recipe that I found. Other than the green relish I put on my hot dogs I have never tried any another kind of relish…until today. The Pepper Relish was different but in a good way. It is totally foreign to me because it is sweet. It is kind of like a sweet salsa.
Don’t you love that tag! Got to love the Dollar Spot at Target…especially when those items are 50% off!
I did not want to cook a big meal today so fried up some potatoes and grilled some Turkey Jalapeño Sausage. I threw the sausage in a hotdog bun and added some chopped onion and some of the Pepper Relish…simple weeknight meal.
It was pretty tasty.
I didn’t have a gallon of peppers as stated in the recipe so I halved the recipe and it turned out just fine. The recipe also says that you don’t have to process the filled canning jars. I did go ahead and process them because I just wanted to make sure that they would seal properly.
- 2-3 Onions
- 2 cups vegetable oil
- 2 cups apple cider vinegar
- 2 cups sugar
- Salt to taste (2 tablespoons)
- 2 (13 oz. bottles) catsup
Go pick your peppers and can them. Come winter time you will be glad you did!
Recipe source A Working Pantry