For the past 2 years I’ve found myself partially admiring and partially envying the canned goodies at the Bonlee Grown Farm stand at the Durham Farmers’ Market. Every Saturday, I swing by for a taste of their latest flavor, but secretly I’m looking for inspiration… Their set-up is always super inviting with their grandmother’esque tablecloths and smiling staff. This past Saturday, pepper relish on my mind, I couldn’t pass up a conversation with the farmers’ daughter Ramy, and grabbed some of these beautiful yellow and orange bell peppers. While I was at it, I picked up a couple different varieties of peppers, including some Lombardo peppers Puerto Rico peppers, from Four Leaf Farm.
Much different and much better than the hot pepper relish I made a few years back, this pepper relish is savory, with little sweet and some good spice accents. “Uh… it would be good on EVERYTHING… eggs, breakfast biscuits?” Enjoy!
- 2-1/2 pounds mixed peppers (de-stemmed & seeded; I used bell, jalapeno, an a mild habanero variety)
- 4 garlic cloves
- 1/2 onion (chopped)
- 2 Tbsp salt
- 2 Tbsp brown sugar
- 2 Tbsp whole yellow mustard seed
- 1 tsp whole coriander seed
- 1 tsp black pepper
- 2 cups white vinegar
- De-seed & stem peppers. Wash!
- In multiple batches blend pepper, onion, and garlic cloves. If you don't have a blender you can chop your veggies.
- In a medium, non-ionized pot, combine pepper mixture and remaining ingredients.
- Over medium heat bring to just a boil. Reduce heat, stirring frequently simmer for 30 minutes.
- Ladle relish into jars leaving 1/2 inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 10 minutes. Turn of heat and let jars sit in canner for an additional 2 minutes.
- Remove jars and let sit on a folded towel for 12-24hrs. Store in a cool, dry place for up to 1 year.