Peach and Red Pepper Relish
This recipe makes 9 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 21 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit A | 2 |
| vit C | 15 |
Warm and colourful, this relish is a tangy match for pork, chicken or sharp cheese. It's also a no-fuss glaze to brush over pork or chicken in the last five minutes of cooking.
Ingredients
- 6 cups chopped, peeled peaches, about 6
- 6 sweet red peppers, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 lemon, cut in half
- 1-1/2 cups cider vinegar
- 3 cups granulated sugar
Preparation
In large Dutch oven, combine peaches, red peppers, jalape?epper, lemon and vinegar; bring to boil. Reduce heat and simmer until peaches and peppers are tender, about 20 minutes.
Discard lemon. Add sugar; return to boil. Reduce heat to medium; cook, stirring often, for 40 minutes or until thickened.
Pour into prepared 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Source : © CanadianLiving.com
- Keywords : Peaches; Red pepper; Jalapeno pepper; Condiments/sauces; Canning/Pickling/Preserving; Summer;
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