allwildgirl
Cathlete
JALAPENO RELISH? I do believe I must have that recipe!! PLEASE?
Attention Lorie (Lederr)
- Thread starter allwildgirl
- Start date
OMG...so easy and SOOO good! Especially when you put it in hummus.
Now, I must make a caveat here since you are a fellow eat clean challenger with me (and I really obsessed over this point). The recipe calls for 1/2 cup of sugar. I pondered leaving it out BUT the sugar is in there to cut the heat of the jalepenos. It really makes a differrence. I bought some Stevia, but it doesn't do the same thing. So...it's my only non-clean recipe. Although, for as much as I make, there has to be very little sugar per serving.
Okay, here it is (taa daa):
These are the quantities I use because I make a TON and eat it with a lot of stuff. Even with this much, I end up having to make it about every 10 days. You can modify the amounts. I put mine in a big jar and it stays forever (if I didn't eat it so much!).
3-3 1/2 pounds jalepenos
2 large green peppers
2 large white onions (watch your eyes!!!)
1 cup white vinegar (or more if needed)
1/2 cup sugar
Chop all vegetables (I manually do mine with a knife because I like big chuncks...DF likes it to have a relish consistency and you can use a chopper or Cuisinart for that).
Place vegetables in a big pot
Add vinegar and sugar
Simmer on low heat
Stir regularly
It will be done when almost all the vinegar has evaporated (I let mine sit for anywhere from 3-5 hours).
IT IS SOOOOOO GOOD!!!
Enjoy!
Lorie
Now, I must make a caveat here since you are a fellow eat clean challenger with me (and I really obsessed over this point). The recipe calls for 1/2 cup of sugar. I pondered leaving it out BUT the sugar is in there to cut the heat of the jalepenos. It really makes a differrence. I bought some Stevia, but it doesn't do the same thing. So...it's my only non-clean recipe. Although, for as much as I make, there has to be very little sugar per serving.
Okay, here it is (taa daa):
These are the quantities I use because I make a TON and eat it with a lot of stuff. Even with this much, I end up having to make it about every 10 days. You can modify the amounts. I put mine in a big jar and it stays forever (if I didn't eat it so much!).
3-3 1/2 pounds jalepenos
2 large green peppers
2 large white onions (watch your eyes!!!)
1 cup white vinegar (or more if needed)
1/2 cup sugar
Chop all vegetables (I manually do mine with a knife because I like big chuncks...DF likes it to have a relish consistency and you can use a chopper or Cuisinart for that).
Place vegetables in a big pot
Add vinegar and sugar
Simmer on low heat
Stir regularly
It will be done when almost all the vinegar has evaporated (I let mine sit for anywhere from 3-5 hours).
IT IS SOOOOOO GOOD!!!
Enjoy!
Lorie
allwildgirl
Cathlete
Thank you!!! I'm making this on the weekend for sure