If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I enjoy it for topping all sorts of grilled, pan seared or baked meats, particularly pork of any kind, chicken breast, as well as Indian dishes. This quick and easy relish recipe comes together in no time and stays good for a full month. I’ve also included instructions for hot packing the relish if you’d like to keep it longer. Blend it up! Add all of the ingredients to a food processor. Process the entire mixture until it is nicely chunky. Process the entire mixture until it is nicely chunky. You don’t want to over-process the ingredients, or it will turn into more of a puree, which we don’t want. Boil, then simmer. Pour the mixture into a pot and bring to a quick boil. Reduce the heat and simmer for 20 minutes. The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety. NCHFP.uga.edu. Wash jars, lids and rings in hot soapy water, or run jars and rings through the dishwasher. If a recipe calls for 10 minutes or more processing time, you do not need to sterilize jars by boiling. Scoop the relish into the jars, leaving a ½ inch space. A canning funnel is very useful. Use a wooden or plastic chop stick to release any air bubbles. Wipe the rims clean with a wet paper towel. Place lids and rings onto the jars, gently twist the rings until they stop, then tighten just once more inch. Air must be allowed to escape. The canner should have warm water in it about a quarter filled. (Don’t place cool or cold jars into hot water.) Place the jars on the rack and add more water to cover the jars with 1” of water. Bring water to a rolling boil and start the timer for 15 minutes. Turn off heat and wait 5 minutes. Then lift the jars out and put on a dish towel on a cutting board. Do not put hot jars on a cold surface. A canning jar lifter is almost essential, as you do not want to tilt the jars. (The water on top will evaporate and does not need to be removed). Don’t touch the jars or rings for 12-24 hours. The lids with pop tight as they cool, rather quickly. If a lid doesn’t seal within an hour, replace the lid and reprocess, or put in the refrigerator. Remove the rings and wash the jars thoroughly. Store jars in a cool, dry place without the rings. Label with contents and date. NOTE: The processing time is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
