Recipe: Jalapeno And Onion Relish

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Yield: 1 servings

      1 lg Onion; rough chop
      2 tb Olive oil
      1 c  Green jalapenos; seeds
           -- removed,
           -- rough chop
      1 c  Bell; poblano, Anaheim
           -- green peppers
           Seeded; rough chop
  1 1/2 c  Cider vinegar
      6 c  Sugar
      6 oz Liquid pectin

Sauté the onion in the oil until transparent. Grind peppers in food processor, leaving a few chunks. Then add the onion, vinegar and sugar and mix for a few seconds. Transfer to a sauce pan and bring to a full rolling boil. Add the pectin and return to a full rolling boil for 1 minute. Skim off any foam and discard. Ladle relish into sterile hot canning jars. Clean rims and seal with new hot lid. Makes about 8 half pints.

Recipe by: Linda Ferrari, "Canning and Preserving"

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