Chili Relish
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INGREDIENTS 9 pounds firm, ripe tomatoes, peeled, seeded and chopped, about 6 quarts
2 cups chopped onions
1-1/2 cups chopped sweet green or red peppers
2 to 3 fresh hot chilies, stemmed, seeded and chopped
1 cup cider vinegar
1/2 cup brown sugar
1 tablespoon celery seeds
1 teaspoon mustard seeds
1 teaspoon each ground allspice, cloves, cinnamon and gingerCombine all of the ingredients in a nonreactive pot and bring the mixture to a boil. Reduce the heat to low and, stirring frequently, simmer the uncovered mixture until it is very thick - about 1-1/2 to 2 hours.
Pour the relish immediately into hot, sterilized jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims and threads. Cover the jars and set them on a rack in a water-bath canner. Add enough hot water to submerge the jars by 1 inch, cover and bring to a boil over medium heat. Boil for 15 minutes. Remove the jars with tongs and let them cool.
Makes about 9 cups