Hot (Hot, Hot) Pepper Relish
Ingredients
- 50 Hungarian hot wax peppers
- 20 chile pequin peppers
- 2 cup(s) plain mustard
- 2 cup(s) white vinegar
- 3 cup(s) sugar
- 1 tablespoon(s) salt
- 1 cup(s) flour
Instructions
- First of all, decide whether you want hot pepper relish (remove the seeds from the Hungarian peppers) or hot, hot, hot pepper relish (leave the seeds!).
- Chop the peppers either by hand or using a food processor. Place the chopped peppers in a pot with the mustard, vinegar, sugar and salt and boil on medium-high heat for 15 minutes, stirring occasionally. Add the flour, ¼ cup at a time, stirring constantly.
- Place the relish in the jars, add the lids and rings and process in a hot water bath for 5 to 8 minutes.
Notes
Special equipment: 8 hot, sterilized pint-size jars with lids and bands, Water bath canner or lidded pot large enough to hold 8 pint-size jars covered by at least an inch of water
