Vern's Very Hot Pepper Relish
A very good blend of hot pepper to produce this very rich, spicy and flavorful southern relish. It is very good on beans, soups, spaghetti and so much more. Breakfast, lunch or dinner. In the making of this product will test your taste buds, even for the seasoned pepper eater. But the flavor is worth it. I will use a few 1/2 pints jar for friends and hand outs. Hits in around 7-8 of a 10 scale on heat.
A very good blend of hot pepper to produce this very rich, spicy and flavorful southern relish. It is very good on beans, soups, spaghetti and so much more. Breakfast, lunch or dinner. In the making of this product will test your taste buds, even for the seasoned pepper eater. But the flavor is worth it. I will use a few 1/2 pints jar for friends and hand outs. Hits in around 7-8 of a 10 scale on heat.
- 4 cups water
- 8 quarts ground hot peppers mix of choice.
- 2 bunchs garlic
- 3 each red bell pepper
- 2 each orange bell pepper
- 4 cups vinegar
- 4 tblspoons sugar
- 3 tblspoons sea salt
- 1 tblspoons grounded black pepper
- 3 tblspoons cajun seasoning adds a to a southern taste
- 1 tblspoons paprika adds pinch of taste
- 1 tblspoons grounded oregano useds for a taste of italy
- 2 tblspoons ground red pepper used more for color in the juice.
- 1/2 tblspoons ground allspice use just a hint for the relish taste
- Carbohydrate 4.60576500128304 g
- Cholesterol 0 mg
- Fat 0.072975 g
- Fiber 0.430949985265732 g
- Protein 0.198855 g
- Saturated Fat 0.0079695 g
- Serving Size 1 1 Pint (93g)
- Sodium 3.87600000689806 mg
- Sugar 4.17481501601731 g
- Trans Fat 0.03765 g
- Calories 28 calories
Step-by-step
- I use a mix of peppers 1-pint Habernaro, 1-pint very hot 4" chyenne, and 7 quarts of Large Red Cayenne Long Thick 7-9" pepper. Before processed the pepper would fill up a average size plastic grocery sack. This is the way I judge how much to use. Sometimes I will throw in some Hot Jalapeno pepper a hand full Rooster Spur Pepper. Remember the only thing I'm looking for is flavor. The bell pepper is for color only.
- Pepper relish is a lot like what some people call chow chow, but with a twist. A world of difference.
- This is also one of the better ways to perserve peppers though out the year. It has the same taste the day made as does a year down the road. How ever I put the blend together, I ALWAYS use 3/4 of the blend to be Large Red Cayenne Long Thick 7-9" pepper.
- I prepfer the Large Red Cayenne Long Thick Pepper for the perdonanate pepper, cowhorn may be used. As I say in many of my recipes, It is all about the taste and I''''m not just talking about the pepper, but also the cooking process. This pepper has concentrated set of wrinkled on stem end, Very pungent fruit, 6 -9 inches long and 1-1/4 inches in diameter. Very pungent, even when small. Useful for sauces and drying. It is often used for seasonings of veriest southern foods once dryied.
- Remember, the hotter it is, does not Necessarily make the best relish. Just like anything you cook, it is all about taste.
- Directions....I taste the cooking pepper mix as it is cooking also to get the flavor I want as not to over season.
- Combine peppers, water and salt; mix well, cover and let stand 3 to 4 hours. Add sugar and vinegar; and rest of ingertents, place on heat and bring to a boil, stirring frequently, once starts to boil reduce heat to a simmer and cook for.10 minutes, DO not over boil.
- Prepair jars and lids per manufactor. Stir mix as you fill each hot jars, leaving 1/4-inch head space. Stir mix to keep from settling. If you don''''t skeep it mixed each jar will taste a little different.
- Adjust caps only hand tight. Over tighting lids will produce improper seals. Process 10-15 minutes in boiling water bath container.
- Note... If jar does not seal, repeat canning process.
- You can substitute to fit your taste if you don''''t like real hot pepper.
- Refrigerate after opening.
Pepper relish differs fundamentally from thick tomato-based chutneys by relying entirely on the cellular structure of hot capsicum pods rather than fruit pectin for its body. Standard relishes often cook down into a jammy spread, whereas a proper pepper preserve maintains a distinct vegetable texture even after processing. Handling eight quarts of raw chilies requires wearing heavy-duty nitrile gloves to protect skin from capsaicin oil absorption. Letting the ground pepper mixture rest in salted water for three to four hours draws out excess moisture, concentrating the natural heat before vinegar and spices enter the pot. Bell peppers serve primarily as a visual counterweight to the fiery red cayenne and orange habanero mash, adding flecks of thick-walled crunch without diluting the overall Scoville impact. Simmering the mixture for precisely ten minutes achieves the necessary thermal threshold without turning the bright pigments dull or dissolving the garlic bits into mush. Packing the hot jars demands constant agitation of the ladle so that heavy particles do not sink to the bottom of the pot, ensuring every single half-pint jar receives an identical distribution of heavy spices and fine pepper flakes. Adjusting the canning lids only hand-tight prevents the rubber gaskets from warping under pressure, which is the leading cause of sealing failures during a ten to fifteen minute boiling water bath. Resting sealed jars undisturbed for twenty-four hours allows the vacuum seal to set permanently before storage in a cool pantry. Leftover relish develops a mellower acidity after resting in the refrigerator for two days, making subsequent spoonfuls taste remarkably smoother when stirred into simmering pots of winter beans or layered over leftover roasted meats. Evaluating doneness relies entirely on visual cues rather than thermal measurements, watching for the moment the liquid thickens slightly and the pepper skins turn translucent.
