A spicy and colorful sweet pepper, red onion and cilantro relish.
2 large red bell peppers, seeded and finely chopped
2 large yellow bell peppers, seeded and finely chopped
2 large green bell peppers, seeded and finely chopped
2 small fresh serrano chiles, seeded and minced
2 medium red onions, finely chopped
1 1/3 cups white vinegar
1 cup granulated sugar
1/2 cup chopped fresh cilantro
2 teaspoons salt
- Place peppers and onions in a large, non-aluminum saucepan. Add sufficient water to cover and bring to boil over high heat. Boil 1 minute, then drain well in colander.
- Return vegetables to pan and add all remaining ingredients. Bring to simmer; simmer 4 minutes. Cool, pack into sterilized pint canning jars, leaving 1/2-inch at top of jars. Jars and lids can be sterilized by boiling them in water 10 minutes. Leave jars and lids in the hot water until ready to use. After packing jars, wipe lips of jars with a clean, moist cloth and attach lids.
- Process in a water bath for 5 minutes. You'll need a large pot with a rack or basket on the bottom to keep the jars from touching the bottom of the pan. The pot should be deep enough so that water covers the tops of the jars by 1 inch. You can buy canners sold complete with racks or you can buy the racks separately and fit them in a large pot. Place jars in pot; they shouldn't be touching each other or the sides of the pot. Cover with boiling water by at least 1 inch. Cover pot and begin timing when water reaches a boil. Boil gently and steadily. Use tongs to remove jars from boiling water after processing time is up; place jars on towel to cool. Check lids to see if jars are sealed. If jar has failed to seal, refrigerate. Store in a cool, dark location.
Makes about 3 pints.
Note: If desired, use 1 to 2 fewer bell peppers and substitute an equal amount of chopped zucchini (about 1/2 cup of chopped zucchini per bell pepper). If you add the zucchini, be careful not to overcook it; it should remain crisp-tender.