I have found several recipes online. I have not tried either brand that has been requested here, so I don't know what taste this will have in comparison. If you have a jar, then look to see if the ingredients are similar.
Jalapeno Relish
2 quarts Hot peppers, finely chopped
2 tbsp Salt
2 cups Sugar
2 cups Vinegar
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes.
Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Note: If you don't like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste.
Jalapeno Relish
2 quarts Hot peppers, finely chopped
2 tbsp Salt
2 cups Sugar
2 cups Vinegar
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes.
Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Note: If you don't like extremely hot, 1 quart hot peppers with 1 quart finely chopped sweet red peppers. You can substitute to fit your taste.
MsgID: 205773
Shared by: Linda Lou,WA
In reply to: ISO: Jalapeno relish
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: Jalapeno relish
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies: | |
1 | ISO: old el paso jalapeno relish |
p doeb | |
2 | ISO: Jalapeno relish |
JMSteele, Colorado | |
3 | Recipe: Jalapeno Relish |
Linda Lou,WA | |
4 | Thank You: jalapeno relish - measurement question |
Amanda TX | |
5 | ISO: old el paso jalapeno relish |
Jei | |
6 | re: jalapeno relish |
kachina, El Paso, Texas |
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