Crock Pot Easy Spicy Relish Recipe

1. 1

   Peel the onion, removing the stem end.

2. 2

   Cut it in half and drop it in the slow cooker.

3. 3

   Stem the serranos but leave them whole; remove the stems from the bell peppers and cut them into hunks.

4. 4

   Place in the slow cooker.

5. 5

   Add the vinegar and salt, cover, and cook on high for 3 to 4 hours.

6. 6

   Transfer everything, including the cooking liquid, to the bowl of a food processor.

7. 7

   Pulse several times, until the relish is the consistency you likeit should end up a textured puree, like sweet pickle relish.

8. 8

   Store in the fridge for up to 2 weeks, or freeze and keep up to 6 months.

* Per serving · 4 servings · Values may vary.