What's Cooking?

Versatility is the name of the game for this relish.

It makes for a:

• Wonderful base for salsa or a tomatillo sauce
• Little zip in coleslaw or potato salad dressing
• Condiment for black eyed peas
• Give chili some zing

This sauce is tart, has some heat, and packs a really hearty flavor punch.

Jalapeno Relish

3lb. bag Onions
50-ish Hot Peppers (I use a mixture from whatever is growing in the garden at the time)
2c. Sugar
3 Tbs. Canning Salt
3 c. White Vinegar

Throw the onions and peppers in the food processor in batches until they are all finely chopped.
Bring the other ingredients to a boil in a big pot.
Add peppers & onions to the brine and cook on high heat for three minutes.
Fill hot sterile jars with relish and seal the jars.
Waterbath it for 10 minutes.

This is part of Full Plate Thursday.