Jalapeno and Onion Relish
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 lrg Onion, rough chop
2 tablespoons Olive oil
1 cup Green jalapenos, seeds removed, rough chop
1 cup Bell, poblano, Anaheim green peppers
Seeded, rough chop
1 1/2 cups Cider vinegar
6 cups Sugar
6 ounces Liquid pectin

Preparation

1 Saute the onion in the oil until transparent. Grind peppers in food processor, leaving a few chunks. Then add the onion, vinegar and sugar and mix for a few seconds. Transfer to a sauce pan and bring to a full rolling boil. Add the pectin and return to a full rolling boil for 1 minute. Skim off any foam and discard. Ladle relish into sterile hot canning jars. Clean rims and seal with new hot lid. 2 Makes about 8 half pints.