Wednesday, June 1, 2011

Red Bell Pepper Relish

I've been sharing some of my favorite home canning recipes here this week.  One of my favorite sandwiches on earth has 3 ingredients. Fresh Organic tomatoes, mayonnaise, and red bell pepper relish. These things coupled with hunks of my homemade bread are enough to bring tears of joy to my eyes. It's honestly one of those simple pleasures in life.

Bell pepper relish is one of those crazy sauces that once you've tasted it, you will crave it forever. Its tangy and sweet and remarkably simple to make. I make jars of it and use my home cannery so I can enjoy it all year round. I make it in the summer when bell peppers are in season! Yes it's that time. I'm loading up.

The main ingredients are bell peppers and onions. I chop them by hand, but use a food processor if you want. It goes much faster.
Red Bell Pepper Relish
6 red bell pepper, chopped or 4 c  Freeze Dried Mixed Peppers  hydrated and drained 
1 1/2 cup red onions, minced  OR  3/4 cup Dehydrated Onion hydrated and drained
1 cup balsamic vinegar
1/2 cup sugar(or honey)
1T salt
1/2 tsp celery seed
1/4 cup minced garlic
1 tsp ground fennel seed
Directions: Mix all ingredients in a large pot and simmer 30 minutes. Spoon into clean hot jars, fill with the cooking liquid, leaving 1/8th inch head space and seal. Process in boiling water-bath caner for 10 minutes. Yield about 4 1/2 pint jars.

If you don't jar it for the can just put it in the fridge for up to one month.
Smear it on a slice of bread with some mayonnaise.

I add thick slices of those gorgeous Organic Tomato Farming treasures. Thank you Jim for letting me raid the farm! I'm in heaven now.

There you go. Love in sandwich form.