Carrot Jalapeno "Risky" Relish
Found on Canning Recipes Only
Found on thislittlepintofmine.blogspot
Makes about 9 half pints
Ingredients:
3 lbs of carrots, cut into coins and then pulverized in a blender (you want them chopped fine not liquefied, can use food processor instead)
2 red onions diced
2 Tbsp of minced garlic
5 jalapenos, seeds removed and thinly sliced
4 habaneros, seeds removed and thinly sliced
Brine:
4 cups of water
8 cups of apple cider vinegar (5% acidity)
1/4 cup brown sugar
2 bay leaves
Wrap in a cheese cloth bag:
1/2 cinnamon stick
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp ground black pepper
Combine carrots, hot peppers, onions, and garlic into a large bowl and mix so everything is evenly distributed.
Wrap cinnamon stick, mustard seed, coriander seed, and ground black pepper and tie together.
In a big pot combine the water, vinegar, brown sugar, and bay leaves to create the brine. Add the spice packet into the brine and bring to a boil.
Add carrot/onion/pepper mix to jar to 1/2 inch headspace. Then ladle the boiling brine into the jars.
Seal and process for 10 minutes or according to altitude in a boiling water bath canner.
This sounds yummy! I like the idea of the carrot for a different flavor and texture over the plain jalapeño jelly I have made. It's pretty too!
ReplyDelete