Pepper Relish

Ingredients

• 5 bell peppers (stemmed, seeded and roughly chopped)
• 2 jalapeño peppers (stemmed and seeded)
• 1 serrano pepper ( or habanero pepper, seeded, optional for extra heat)
• 1 yellow onion (medium, roughly chopped)
• 5 Cloves garlic (smashed)
• 1 Cup white vinegar
• 3/4 Cup granulated sugar
• 2 Teaspoons yellow mustard seeds
• 1 1/2 Teaspoons pickling salt (or kosher salt)
• 1 bay leaf (optional)

Instructions

1. 1

   --- Chop the Vegetables ---

2. 2

   Add the bell peppers, jalapeños, serrano pepper, onion, and garlic to a food processor.

3. 3

   Pulse until the vegetables are finely chopped but still slightly chunky. Avoid pureeing the mixture.

4. 4

   Transfer the chopped vegetables to a large bowl and set aside.

5. 5

   --- Prepare the Brine ---

6. 6

   combine: In a large Dutch oven or heavy-bottomed pot, combine the vinegar, sugar, mustard seeds, salt and bay leaf.

7. 7

   boil: Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.

8. 8

   --- Cook the Relish ---

9. 9

   Add the chopped pepper mixture to the pot and stir well.

10. 10

    simmer: Reduce the heat to medium and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the peppers soften and most of the liquid cooks down.

11. 11

    ladle: Remove the bay leaf and carefully ladle the hot relish into clean jars or airtight containers.

12. 12

    --- Chill the Pepper Relish ---

13. 13

    cool: Allow to cool at room temperature for 45 minutes.

14. 14

    Refrigerate for 1 hour or overnight before serving to allow the flavors to develop.