Copy Cat Harry and Davids Sweet Pepper Relish

Time: 45 minutes prep + 2 hours cooking and processing
Yield: 8-9 pints
Recipe from the lovely and dear to me Julie Thomson

***NOTE: This relish is best made with garden fresh tomatoes, tomatoes purchased at a farmers market or vine ripened tomatoes from the grocery store. ***

INGREDIENTS:
8 C tomatoes, chopped
4 C red peppers, chopped
3 C onions, chopped
4-5 fresh jalapeno pepper, chopped 
1 1/2 C pickled jalapeno peppers, chopped (a 24 ounce jar works best)
1 1/2 C vinegar (from the can of pickled jalapeno)
1/4 C dried onion
1 T garlic powder
3 T salt
4 C sugar
2 (6 ounce) cans tomato paste


CANNING SUPPLIES NEEDED:
8-9 pint jars
wide mouthed funnel
new lids
rings
water bath canner 

1. Wash your tomatoes, cut the stem portion out and then slice them in half.
2. Chop your tomatoes into small chunks and toss them into a large pot.
3. Chop 4 cups of red peppers, and 3 cups onions. Add them to the pot. 
4. Grab 4-5 fresh jalapenos. Now, I want to be sure you know that the seeds in jalapeno peppers are hot, man. They will burn your hands if you touch them, truly they will. I can (sadly) speak from experience on that true fact. Grab some rubber gloves, okay? Be careful not to touch your face while you are working with the jalapeno as well. 
Slice the top from the jalapeno then take your knife and scoop out the seeded portion from the middle. Now, if you like a lot of heat you can add some of the seeds. I usually don't add too many. :) Chop the jalapeno and add them to the pot. 
5. Grab a (24 ounce) can of pickled jalapeno. I found this on the Mexican Food Aisle at my local WalmartCarefully open the can and pour the vinegar/liquid into a measuring cup. You will need 1 1/2 cups total, which is just about  the amount of liquid in the can. If you don't have quite enough you can add a bit of regular vinegar to be sure you have the full 1 1/2 cups needed. Pour it into the pot. 
6. Carefully take the pickled jalapeno out of the can (remember your gloves, man). Slice the tops of and scoop out the seeds. Again, you can leave some of the seeds in if you like a lot of heat. Chop the pickled jalapeno and add them to the pot. 
7. Add 1/4 dried onion, 1 tablespoon garlic powder and 3 tablespoons salt. 
8. Place your pot on the stove top. Give everything a nice stir and bring it to a simmer over medium high heat.  Let it cook for 20 minutes, stirring occasionally. 
9. Add 4 cups of sugar and 2 (6 ounce) cans of tomato paste. Stir it all in, until the paste has had a chance to become incorporated. 
10. Let it cook and simmer for about 1 hour, or until it has cooked down and become thick like salsa. You'll want to remember to stir it occasionally. 
11. Wash and dry your jars. 
12. Place the wide-mouthed funnel on the top of your jar and pour the relish into it. 
13. Take a damp paper towel and clean the top rim of each jar. You want to be sure they are free from the relish so you can get a nice seal.
14. Grab some new lids and place one on the top of each jar and then screw a lid on. 
15. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 minutes. 
16. Carefully remove the jars from the canner and let them hang out on your counter. You want to be sure the lids have sealed. They make a wonderful popping noise when they do. Love that sound. :
17. Store in a cool, dry place. Once a jar has been opened keep it in the refrigerator.
18. Mix 1 Cup Sweet Pepper Relish with 1 (8 ounce) package of cream cheese and serve with tortilla chips. 
Comments