Hot Pepper Relish
Recipe: #21356
October 17, 2015
Categories: Onions, Peppers, Fathers Day, July 4th, Labor Day, Fat Free Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spicy, more
"This is a relish that will make you sit up & pay attention. Cut back on the habanero pepper if you do not like "Hot". I love this on a burger and it is great along side a steak. Try it with scrampled eggs. It will keep for a month refrigerated. The recipe is from the BC Liquor Stores magazine. The recipe makes about 4 cups. The original recipe called for 1 cup habenero - I love spice and that was way too much for me. I have cut it back to 1/4 cup and it is still quite spicy! N.B. Wear gloves when you are chopping the jabeneros."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (49.3 g)
- Calories 41.7
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 3.9 mg
- Sodium - 117.5 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 0.3 g
- Sugars - 7.3 g
- Protein - 1.4 g
- Calcium - 6.5 mg
- Iron - 0.2 mg
- Vitamin C - 10.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine all the ingredients in a large heavy bottomed pot.
Step 2
Stir to disolve the sugar and bring to a boil.
Step 3
Cook for 15-20 minutes until you have a nice consistency.
Step 4
Remove from heat, cool.
Step 5
Place in screw top jar & refrigerate.
Tips
No special items needed.
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