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 PC. 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 PC. jalapeno peppers, seeded and diced
- 3 PC. 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.