Sweet & Spicy Pepper Relish

This relish is amazing on hot dogs and burgers, or anything else you put relish on. It has a big kick but can be toned down depending on how many hot peppers you use and if you remove the seeds from the hot peppers. 

2 lbs. peppers (jalapenos, sweet peppers, banana peppers, any mixture you like or have on hand)
1 lb. carrots
1 medium red onion

4 cloves garlic

1-inch piece of fresh ginger, grated

1 tsp chili powder

1 tsp smoked paprika

1 1/3 cup cider or white vinegar

4 cups sugar

Fills 7 half pint jars or 3 pints

Remove the stems and de-seed if you want your relish to be less spicy.

Using a food processor on pulse peppers, carrots, onion and garlic till they are small diced. Don’t over process, you want to have pieces not juice. If you don't have a processor you can dice with a knife.

In a large stainless-steel pot, combine vinegar, sugar and spices, bring to a simmer until sugar is dissolved. Add diced veggies and ginger, simmer uncovered, for 2 minutes.  Remove from heat.

Fill to 1/2" head space. Fill first with the vegetable solids and then add the hot vinegar liquid allowing 1/2" head space.  Remove air bubbles and refill to the proper head space with the mixture if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.

Place the jars in the water bath making sure that the water covers each of the jars by 2 inches. Add hot water to the canner if it doesn't measure up. Once the water has come to a boil start your timer and process for 15 minutes. Remove from water and let cool.