I still remember the first time I tried the amazing taste in the jar of Harry and David's Hot Pepper and Onion Relish. The sweet/hot tomato and pepper goodness was really addictive and became an instant favorite of mine. Since that first time the jars that I have had are far and few between, but in the last year I never lost the idea of possibly finding that flavor again in a recipe that I could "put up" myself.
I put out a note to my FB "peeps" and Sheryl came back to me with a possible copycat for the flavor. This is a pressure canning recipe because of the amount of onions and peppers that were required. Its a great one pot recipe, but there is quite a lot of prep for the veggies and tomatoes. In the end the flavor is as close as ever I have tasted and I now have 7 pints stashed in my pantry to enjoy. Here is the recipe.
Sweet and Hot Pepper and Onion Relish
6 Cups tomatoes, skinned, diced and really well drained
6 Large red peppers, diced (I used multiple colors from garden)
6 Cups sugar
2 Tbsp salt
6 oz pectin (2 liquid packs 3oz each)
3 cups white vinegar
2 tsp ground cayenne pepper
2 jalapeno peppers, seeded and diced
3 Large onions, diced
Mix all ingredients together, except pectin and bring to a boil. Turn down and simmer for 2 to 2 1/2 hours until thickened. It should mound on your spoon. Whisk in the 2 boxes of pectin and boil for 1 minute. Pour into sterile jars filling to 1/2" headspace. Remove air bubbles and re-fill if necessary. Wipe rims, add hot lids/rings and process in pressure canner at 11 pounds for 15 minutes for pints in a dial gauge or 10 pounds for 15 minutes for weighted gauge.
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
One of my good friend's Misty, who is a very smart "cookie", has come up with a brilliant way to make the Hawaiian Cowboy Cand...
Ever since Leslie posted this recipe on my page it has been erupting with people who want to work on a "twist" to the classic Cran...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
In Santa Barbara we have an incredible french restaurant which is nothing to look at inside but the food was really delicious. The one thing...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
With the holidays upon us I'm getting more inspiration to work on recipes that come from my followers for cranberries! Tonight Sherrie s...
As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be just like my dads who not only lov...
Last week I asked for a Crock Pot version for some followers that want to make Apple Butter. I received quite a few and wanted to get this r...
A quick post from a special follower, Karen, for a truly "jellied" cranberry sauce. If you make this recipe you must make it in ...