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Sweet Hot pepper relish leaving out onion

10 years ago

I have a recipe from NCHFP for sweet hot pepper relish that has onions in it. I have been told you run a risk anytime you deviate from the recipe. I would rather not have the onion in the recipe. I am not replacing them with anything. Is it a risk
here is the list of ingredients

5 cups ground green or red bell peppers (About 7 to 8 peppers, or 3 to 4 pounds before grinding)
5 cups ground jalapeÃ¯Â¿Â½o peppers (About 3 to 4 pounds before grinding)
1-1/2cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding)
2-1/2cups distilled white or cider vinegar (5%)
2 cups sugar
4 teaspoons pickling salt
4 teaspoons mustard seed

Featured Answer

twoyur
Original Author

8 years ago

I made it and it didn't last long. I did not use onion or the bell peppers. Just the cherry peppers. Most of the time it was used to put on sandwiches with deli meats. There was also the hot dogs, burgers, as well as all the macaroni salad a bit was added to. I am getting ready to do a batch this year as soon as I can get the peppers accumulated.

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Comments (6)

digdirt2
10 years ago
You can always safely leave out a low acid ingredient as long as you don't change the amount of other ingredients. Doing so changes the density and the pH toward the plus side, the safer side. Of course the taste will be different and the relish will be a little soupier but relishes need to be a bit soupy anyway and you can always drain off any excess liquid after opening the jar.

So just skip the onions and keep everything else the same.

Dave
ekgrows
8 years ago
Has anyone tried the NCHFP hot pepper relish recipe? Is it hot, or just spicy? I'm up to my eyeballs in hot peppers, and was thinking of giving it a try. If so - what do you use it in / on? I'm thinking it would excel on hot dogs, possibly in tartar sauce, potato salad, etc. Thanks!!!!
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A recipe I made that many like: I made over a gal. of this to freeze etc. could be canned... You'll need a meat grinder or food processor. 6 sweet yellow bell peppers 6 sweet red peppers 6 lb. jalapino peppers-stemed 12 golden bullet habaneros -thats all I had 6 orange habaneros -I added a few more after it blended 2 large red onions 1 large white onion 3 whole garlic bulbs 14 cups raw sugar 16 boxes dried apricots 1 1/2-2 qts. apple cider vinegar 4 packets pectin- optional 1 ginger 3 in. X 3/4 in root-peeled Grind apricots,onion,garlic,ginger and peppers in a meat grinder-fine plate. Add vinegar and sugar.Let blend in fridge overnight. Adjust hot pepper amount to desired taste. Be careful with the ginger.It can take over if you add too much.I start out with the above measurements and add more of whatever I think it needs after it blends overnight. People say they almost can't stop themselves from digging in and eating it with a spoon. Good on fish and poultry.Anything really. I was thinking of making an egg roll filled with shrimp,ham and this relish. Great for a sweet and sour type stir fry too. This stuff freezes ok too. For canning bring to a slow boil,add pectin-follow canning instructions on pectin pack for canning.. Only add enough ginger so you can barely taste it.After blending overnight it gets a lot stronger tasting. recipe calculator for smaller batches http://www.fruitfromwashington.com/R...onversions.php Submitted by Smokemaster
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digdirt2
8 years ago
Depends on the amounts and types of peppers you use. As long as you stay with the 10 cups total you can use any mix.

Last year we made it with 8 cups of sweet bells and only 2 cups of jalapenos and it was good with just a hint of bite. We don't like really hot relishes but wanted a bit more heat in the aftertaste so this year we made it with 7 cups of sweets, 2 cups of jalapenos and 1 cup of anchos - too hot for me!!! so the boys will get those jars. Can't imagine what it would be like with habs.

But the jalpenos seem to taste hotter this year too than last year so likely the 1/2 and 1/2 sweets and jalapenos would be too hot for our tastes. We are hot pepper wusses. :)

Dave
ekgrows
8 years ago
Thanks Dave. I have some mildly hot peppers - anaheims, poblanos, and pepperoncini, and then some hotter - like hungarian hot wax, jalapeño, and serrano. Think I will use half milder chiles, and half hotter. I'm kind of a wuss when it comes to hot peppers too, but would like a tiny bit more than a hint of bite. Maybe a slight sting. :) I'll leave the habaneros, ghosts, scorpions, and reapers out of this batch - I have no idea why I even grow those.....
ekgrows
8 years ago
I just made this - 1/2 batch - so used 5 cups total peppers. I used 3 cups sweet, and 2 cups hot. The hot inlcuded anaheim, hot banana, jalapeño, 2 serranos, jalav an attude, and pepperoncinis. I dug out some of the seeds on the hot peppers too. It is delicious!!! My brother stopped by while making it, and he's in love. So happy I tried this recipe.

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