|by Lynne Mullins|
A collection of quick, easy and delicious recipes for every occasion. From spicy deep-fried quail to baked red mullet with shallots and Jerusalem ...
Results 1 - 10 of 149 for hot pepper relish
Place chopped bell peppers, onions, and ... and add enough hot water to cover. ... seal the jars. Once opened, store tightly closed jar in refrigerator.
Cook peppers and vinegar together ... Store in refrigerator. HOT PEPPER SAFETY TIPS: Wear rubber gloves. DO NOT touch eyes or face. Use old cutting board.
Remove seeds from peppers; grind peppers. ... ground peppers; mix well. Bring to a boil, simmer 20 minutes. Pack into warm jars and seal. Makes 10 pints.
Grind peppers and onions. Set ... drip as possible. Add peppers and onions, and rest of ingredients. Cook until done over low heat. Put in jars while hot.
Grind or chop ... to boil: Drain pepper mixture well. Put in vinegar mixture all chopped ingredients. Boil 2 minutes. Put in hot jars and seal. 14 pints.
Cut up peppers (the finer the better). Mix ingredients and boil 10 minutes. Add peppers and boil for 5 more minutes. Then can. Put in clean hot jar.
In food processor, shred peppers, onion and ... sticking. Put into hot, sterile jars and seal. Yields: ... pints (good with seafood or any other meats).
Grind onions and peppers together. Heat sugar, ... cook for 3 minutes. Fill hot sterile jars and seal. Makes about 6 pints. Use water bath for 15 minutes.
Chop peppers and apples coarse ... hours. Drain well. Add vinegar and sugar. Boil until thick. Take care it does not burn. Fill jars and process 10 minutes.
Bring peppers, sugar, and ... packages) and follow directions on box. Stir until thickened. Pour into sterile jars and top with paraffin. Makes 3 pints.
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