I followed the recipe exactly as it appeared on the web site below. But, I doubled everything and cooked it about 2 hours. Basically you want to reduce it by about half. I put the hot relish in clean jars, inverted the jars for about 5 minutes to make sure they would seal and then flipped them upright. Every jar sealed and is in the pantry. I did not water bath this recipe. If you love some heat you have to make this. I also have Christmas Light peppers, these little gems are hot as hell, I'm thinking of making this same recipe with them.
This is the recipe as it appears on the guys website. I doubled it ...maybe used even more than 1 cup of the peppers.
|Click this image for a larger version|
I doubled everything:
|This is 2 pints cider vinegar, 2 pints ketchup, 6 tbsp sugar and 2 teaspoons salt coming to boil while I prepare the veggies.|
|This is the seeded datil peppers and the onions after they have taken a spin in the food processor.|
Process the bell peppers the same way. Add the bell peppers to the simmering sauce.
Give everything a good stir and bring to a boil.
Reduce heat and simmer uncovered, for about 2 hours until reduced by half. Stirring occasionally.
Have clean canning jars handy and kitchen towels.
Fill jars leaving a little head space. Flip the jars upside down for about 5 minutes. This helps insure that the seal.
Don't over tighten the screw on lids. After 5 minutes turn the jars right side up and let cool completely. You should hear pops as the jars seal. If a jar doesn't seal (you'll be able to push the center of the lid and it will go down and then pop back up.) put it in the frig. Otherwise these will keep for months in the pantry.