Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
24
Yield:
3 (½-pint) jars
Ingredients
Directions
Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
Nutrition Facts (per serving)
| 49 | Calories |
| 0g | Fat |
| 12g | Carbs |
| 0g | Protein |
