I bet you never knew that the ingredients were so basic. Now the cooking method.
Clean and chop the bell peppers. Please due yourself a huge favor and use a Cuisinart. Drain the juice from the peppers overnight through cheesecloth. Next day, add all the ingredients. I always add more Tobasco because as most of you now realize, I like things a little hotter than most. Cooking time will vary. You want to make sure the mixture is thick and muted in color, 1 hour +. Watch not to burn so stir often. When you think the consistency is where you want it and the peppers are soft, now is the time to use a candy thermometer or insta-read thermometer. You must bring the temperature to 160 Degrees and hold it for at least 10 minutes to kill any bacteria.
Meanwhile sterilize your glass jars in boiling water. Pour pepper relish in your glass and cap immediately to seal the top.
Makes 8 1/2 pint jars. This recipe is very easy to double. It is important to know the relish gets a little hotter and thicker when it cools.
Serve with Hot Dogs, Hamburgers, Tuna, as an appetizer over cream cheese. People will go nuts on the stuff.
You can thank me later for divulging a top secret recipe from Fox's Fine Foods.
Meanwhile sterilize your glass jars in boiling water. Pour pepper relish in your glass and cap immediately to seal the top.
Makes 8 1/2 pint jars. This recipe is very easy to double. It is important to know the relish gets a little hotter and thicker when it cools.
Serve with Hot Dogs, Hamburgers, Tuna, as an appetizer over cream cheese. People will go nuts on the stuff.
You can thank me later for divulging a top secret recipe from Fox's Fine Foods.
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