Homemade Onion and Pepper Relish
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
5 – 14.5 oz. cans chopped tomatoes (drained)
12-14 Bellafina peppers (seeds and ribs removed) (I used two each of red, yellow and green)
6 cups sugar
2 Tablespoons salt
1 – 2 teaspoons crushed red pepper flakes (I used 1 1/2 tsp)
6 jalapeno peppers with seeds and ribs removed (a spoon does this easily)
3 medium onions
2 cups white vinegar
First chop all vegetables. It goes together very easily once all the chopping is done. To make this quicker I used a food processor.
Mix everything together, except the pectin, in a large pot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute.
Pour relish into hot sterilized half pint jars, leaving about 1/2 inch head room. I needed 13 half pint jars.
Place lids and rings on jars. Process jars by placing them in a large pot of water. Water level should be an inch over jars. Boil for 15 minutes. Carefully remove jars from water and allow to cool. You know jars are sealed when there is no give in the lid.
From skiptomylou.org