Relish

My good friend Crystal was telling me about this spicy green pepper relish that her grandfather used to can. He has passed and she hasn't eaten it since and has been really craving it. I love a challenge and set out to replicate this relish that reminded her of her grandpa. She read me his barely readable diction of the recipe and I looked up green pepper relish recipes online to compensate for parts of the recipe that were unclear. This is what I came up with.

Spicy Green Pepper Relish

• 12 green and red bell peppers, seeded and chopped
• 6 white onions, chopped
• 1 jalapeno pepper, chopped
• 3 poblano peppers, chopped
  
• 1/4 cup salt
• 1 1/2 cups apple cider vinegar
• 1 1/4 cups sugar
• 1 TB mustard seed
• 1 TB celery seed

Using a food processor, grind the peppers and white onions to the desired size. I chopped mine very finely. Place in a huge bowl and mix in the salt. Cover and refrigerate overnight. The peppers and onions will sweat and there will be a lot of liquid left over. Strain out all of the liquid. Add water and strain again. For the best result, I used a cheesecloth to remove excess liquid. You want to make sure and remove most of the salt.

In a saucepan, bring the vinegar, sugar, mustard and celery seed to a boil over low heat. Bring to a boil, stirring until the sugar is dissolved. Add veggies and simmer for 5 minutes. Remove from heat. You can either refrigerate or can the relish. I chose to can. If you refrigerate, it will last 3 weeks. If you can the relish, it will be good up to 1 year if placed in a cool, dark place.