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Ingredients
- 1 lrg Onion, rough chop
- 2 Tbsp. Extra virgin 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 ounce Liquid pectin
Directions
- Saute/fry the onion in the oil till transparent. Grind peppers in food processor, leaving a few chunks. Then add in the onion, vinegar and sugar and mix for a few seconds. Transfer to a sauce pan and bring to a full rolling boil. Add in the pectin and return to a full rolling boil for 1 minute. Skim off any foam and throw away. Ladle relish into sterile warm canning jars. Clean rims and seal with new warm lid.
- Makes about 8 half pints.
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