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I'm the chief cook and bottle-washer here.

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  • http://www.marfdrat.net marfdrat

    Awesome. Fire roasting the chiles sounds like a great idea. Let me know how it ended up tasting.

  • Tim_Parker_999

    Thanks, I just made a batch & they all sealed. I used New Mexico “Hatch” chiles that were on sale for 99 cents a pound, I fire roasted them & the onions on the grill, removed the skins & seeds then put thru the grinder. . .smells great!

  • http://www.marfdrat.net marfdrat

    Tim – no, so long as you put the relish in the jars while it’s still hot, and add the lids then, it seals them with a vacuum as they cool. We’ve opened some up two years later, and it’s just fine.

  • Tim_Parker_999

    This doesn’t have to be processed in a canner?

  • http://www.marfdrat.net marfdrat

    Gigi – just click on the recipe link at the top or the bottom of the instructions on this post, or click here http://www.marfdrat.net/2010/08/03/sweet-hot-pepper-relish-the-recipe/

  • Gigi66

    How do i get the recipe for the hot pepper relish??

  • http://www.marfdrat.net marfdrat

    It keeps just fine in the pantry, for at least a year (though I bet you’ll eat it all long before that). Once you’ve opened it, keep it in the fridge.

  • Njakicic

    Thanks for the recipe.  Do you keep the finish product in the refrig or can it be left on the pantry shelf. Please advise