After cannin a bunch of hot peppers, I ended up with a few extra and decided to try something kind of different. This was an experiment and fortunately… a success. It is spicy and just a little sweet. The amount of ‘heat’ will depend on the type of peppers you use. I had Hungarian Banana and Hot Cherry peppers on hand. I would say this is a medium heat but heat is actually a relative term. DD and hubby have a higher tolerance for the hot stuff and tell me things are not too hot. Of course, when I taste it, my delicate palate bursts into flames, I give them ‘the look’ and they start giggling. Ah well…..
HOT PEPPER AND ZUCCHINI RELISH
30-40 banana peppers
40-50 small hot (cherry) peppers
1 large zucchini
4 C. sugar
5 C. vinegar
2 TB kosher salt
2 small onions
6 cloves garlic
Peel zucchini. Chop into chunks and chop in the food processor with garlic and onions.
Wash beets. Chop into chunks and shop in food processor. Wash peppers and remove tops. Rough chop and dice up in food processor. (everything should be ‘relish’ sized) Throw the veggies into a large pot. Add sugar, vinegar, salt. Bring to a boil then simmer for about 15-20 minutes. Put into hot, sterilized jars and process in water bath for 10 minutes.
* OK I know it doesn’t state how many jars this will make but it all depends on the size of your peppers and the size of your zucchini. I would guesstimate that this recipe will make approx 6 pints at the least so this is something to keep in mind. *