Pear Relish with Hot Chiles and Peppers
- Yield 96 servings
"This delicious recipe was given to me by a retired school teacher and friend. It's great on pinto beans. I like to add some to my barbecue sauce too."
- 1 peck pears (a peck equals 2 gallons, or 1/4 of a bushel), peeled
- 4 green bell peppers
- 4 red bell peppers
- 4 hot chile peppers
- 5 medium onions
- 2 pounds sugar
- 5 cups cider vinegar
- 1 tablespoon salt
- Process, or finely chop pears, peppers and onions. Place in a large kettle and add remaining ingredients. Add spices to taste. Boil 40 minutes over medium heat, stirring occasionally to avoid burning.
- Carefully follow the canning directions supplied with your jars to guarantee sterile jars, well-sealed flavor and a long shelf life. Yield: 12 pints.
Tips From Our Test Kitchen: For a chutney-styled relish, add a combination of dry mustard, cumin, cinnamon, cloves and allspice. Add 1 tablespoon of each spice except the cloves. Add only 1 teaspoon of cloves. When the relish is cooked, add 2 cups of golden raisins, if desired. This relish also is delicious with East Indian food.
Recipe by Rachel Lewis Strouth, Elon, N.C.