Peach And Pepper Relish, Off-Season – a delicious recipe with hot red chili peppers, sweet red peppers, raspberry vinegar, peaches, coarse salt, lemons. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put peppers, seeds and all, in food processor until medium chopped.
2
You are aiming for a yield of 15 cups.
3
After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces.
4
Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture.
5
Add lemon halves.
6
Bring to a boil and boil gently for 30 minutes.
7
Stir occasionally.
8
Remove lemons and add sugar.
9
Stir well.
10
Boil for 30 more minutes or until mixture is thick, stirring occasionally.
11
Bottle in sterilized jars and seal.
12
Process in a hot water bath if you wish.
13
Makes approximately 9 pints.
722
kcal
Calories
178
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 hot red chili peppers, 10 sweet red peppers, 1 cup raspberry vinegar, 5 cans peaches in juice, well drained, and more.
Yes, Peach And Pepper Relish, Off-Season falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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