Four Pepper Relish

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

2 large red bell peppers, seeded and finely chopped
2 large yellow bell peppers, seeded and finely chopped
2 large green bell peppers, seeded and finely chopped
2 small fresh serrano chiles, seeded and minced
1-1/3 cups white vinegar
1 cup sugar
1/2 cup chopped fresh cilantro
2 tsp. salt

Instructions:

Place the peppers and onions in a large, non-aluminum saucepan. Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute and then drain the mixture well in a colander.

Return the vegetables to the pan and add all the remaining ingredients. Bring to a simmer for about 4 minutes. Cool and pack the mixture into sterilized pint canning jars, leaving 1/2″ at top of the jars. The jars and lids can be sterilized by boiling them in water for 10 minutes. Leave the jars and lids in the hot water until ready to use.

After packing the jars, wipe the rims of the jars clean with a moist cloth and attach the lids. Process in a hot water bath for 5 minutes. Y ou will need a large pot with a rack or basket on the bottom to keep the jars from touching the bottom of the pan. The pot should be deep enough so that the water covers the tops of the jars by 1″. Place the jars in the pot; they should not be touching each other or the sides of the pot. Cover with boiling water by at least 1″ and cover the pot. Begin timing when the water reaches a boil. Boil gently and steadily, using tongs to remove jars from the boiling water after the processing time is up. Place the jars on a towel to cool. Check the lids to see if jars are sealed. If a jar has failed to seal, refrigerate it. Store the jars in a cool, dark location. (Yields about 3 pints.)

Note: You can use 1 or 2 fewer bell peppers and substitute an equal amount of chopped zucchini (about 1/2 cup of chopped zucchini per bell pepper). If you add the zucchini, be careful not to overcook it; it should remain tender-crisp.

Recipe added September 2004.