*  Exported from  MasterCook II  *
 
                             Red Pepper Relish
 
 Recipe By     : JOHN ASH SHOW #JA9775
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Red Bell Pepper -- cut in 1/2-inch pcs
    4      Cups          Finely Chopped Onion
    8                    Garlic Cloves -- finely minced
    4                    Serrano Or Jalapeno Chiles -- finely minced
    3      Tablespoons   Coarse Salt
    1 3/4  Cups          Sugar -- or more to taste
    1 3/4  Cups          Cider Vinegar
    1      Tablespoon    Mustard Seed
    1      tbsp          Oregano
    1                    Bay Leaf
 
 Mix red pepper, onion, garlic, chiles and salt in large bowl. Let stand
 3 hours. Drain thoroughly (do not rinse). Combine remaining ingredients
 in large saucepan and bring to boil over medium-high heat. Let boil 10
 minutes. Reduce heat to medium, stir in pepper mixture and cook until
 peppers are translucent but still slightly crunchy, about 30 to 45
 minutes.
 
 Pour relish into 1 clean, hot pint jar to 1/2-inch from top. Run plastic
 knife or spatula between relish and jar to release any air bubbles.
 Clean rim and threads of jar with damp cloth. Seal with new, scalded,
 very hot lid. Repeat with remaining jars. Transfer to gently simmering
 (180 degrees to 190 degrees) water bath and process for 15 minutes. Let
 jars cool on rack. Test for seal. Store in cool dry place until ready to
 use.
 
 *Amount of sugar can be adjusted to taste: Use 2 1/4 cups for sweet
 relish, 1 3/4 cups for tangy. For a tarter version, use only 1 cup.
 
         
 
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