Jalapeno Onion Carrot Relish

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Jalapeno Onion Carrot Relish

 

1/3 pound fresh Jalapeno peppers

1 1/2 cups sugar

1 1/3 cups apple cider vinegar

1/3 pound yellow onions

1/4 cup carrots

1 teaspoon dill seeds

1 teaspoon of mustard seeds

 

 

 

 

Combine the apple cider vinegar and sugar in a large saucepan and mix until all

of the sugar is dissolved.

 

To prepare the jalapeno peppers you should remove the stems and seeds and cut

them into 1/4 inch strips, slice the onion and carrot into 1/4 inch strips too.

 

Now add the jalapeno peppers, onions and carrots to the saucepan with the

dissolved sugar. Bring the whole mixture to a boil. Add the mustard and dill

seeds and simmer for 20 minutes.

 

Let the relish cool and store it in airtight jars then refrigerate overnight.

 

Source: Cheese-Burger.net

Formatted by Chupa Babi: 04.23.08

 

" This Jalapeño Relish recipe is full of heat and sweetness from the strips of

jalapeño peppers. It’s a hot relish but is cooled down by the onions, carrots

and sugar. "

 

ChupaNote: I prefer Japanese rice vingear and sweet onions (Vidalia, etc). Also

add 1 t. red pepper flakes for a little bite.

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