PEPPER RELISH


12 red peppers
12 green peppers
12 onions
8 cups boiling water
2 cups white vinegar 
2 cups sugar
3 tsp pickling salt

Chop peppers and onions. Cover with boiling water and let stand for 5 minutes then drain. Combine vinegar, sugar, and salt. Add vegetables and boil for 5 minutes. Pour into hot, sterilized jars, leaving ¼” headspace. Seal, process in boiling-water bath or steam canner for 5 minutes.  Makes 12 cups/6 pints.

As an alternative try with Apple Cider Vinegar.


ROASTED RED PEPPER SAUCE


Roast enough red peppers for 3 ½ cups finely chopped.  Usually 7 or 8 is enough.
**2 ½ cups sugar
1 cup vinegar
½ tsp finely crushed chilies
½ tsp paprika
½ tsp salt

Simmer ingredients until syrup slightly thickens, 1-2 hours. Once at desired thickness pour into a small jar and refrigerate. I usually cook until almost a jelly.

Use this sauce with, everything, sandwiches, meat dinners, barbecues. You will find so many dishes to accent with this sauce. A great recipe for all those red peppers in your backyard garden. This recipe is a favourite of mine.

** the original recipe called for 3 cups of sugar but I found nearly all preserves to be too sweet, so much so it overpowers the flavour. Adjust to your preference. 


ROASTED RED PEPPERS


On The Grill:

Clean your peppers and place directly on the grill. Turn peppers as needed for the skin to turn black and blister all over. Once it is all black, remove from grill and place into a paper bag with top rolled shut. You can also use plastic bag or a bowl with a lid. Leave the peppers for 10-15 minutes giving time for the steam needs to build up. Remove from container and the skin will be ready to easily pull away, then cut the peppers in half and remove seeds.

 
In The Oven:

Wash and place peppers in a baking dish or on a cookie sheet. Broil under medium heat, turning frequently, until the entire pepper skin has turned black and blistery. Follow the rest of the instructions the same as on the grill. 

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Left over green beans?


Place in bowl, add chopped onion and toss lightly in your favourite salad dressing. Refrigerate and serve on lettuce, rice or sprouts.

OR

Sauté slivered almonds, pine nuts, onions or mushrooms until golden and toss with warm beans, sprinkle with sesame seeds. 

 

Preserving tip


Always go by manufactures instructions for sterilizing and processing jars.  When preserving, all sterilizing and food safety measures must always be met.