Turning this. . .
We have been food preservation freaks this week! Besides making a BUNCH more green tomato salsa - which was perfect for the Sweet Potato Chili we served yesterday - I also canned some Datil Pepper Relish for the future.
If there's ever a time to use gloves, working with datil peppers would be it. And if you have a food processor, it would be a nice time to pull that out too. I just love that this recipe used both the first-freeze peppers and the green tomatoes. The canning process zaps some of the color, compared to the fresh salsa, but it's nice to think we'll be able to use this bounty throughout the winter.
Here's the recipe, via my dental hygienist's fifth-generation Floridian husband:
David's Datil Pepper Relish
6 cups chopped, seeded datil peppers
3 cups chopped onions
3 cups chopped seeded tomatoes (I used green)
6 cloves minced garlic
2 tablespoons salt
3 tablespoons sugar
2 cups white vinegar
Combine peppers, onions tomatoes, garlic, and salt in a large bowl. Mix thoroughly and let sit for 2-3 hours. Add sugar and vinegar and bring to a boil in a large pot. Let simmer for 15 minutes. Pack in sterilized jars and can in a hot bath for 10 minutes. Makes approximately 10 1/2 pints.