Saturday, August 8, 2015

Pear Green Chili Relish

John & Elizabeth

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Pear Green Chili Relish, from The Salsa Book, 1989, the Olive Press, by Jacqueline Higuera McMahan

3 lbs, ripe pears
3/4 lb onions
4 ea JalapeƱos, seeded
2 ea Anaheim chilies, charred and seeded
2 ea red bell peppers
2 cups apple cider vinegar
2 cups brown sugar
1 tsp ground ginger
2/3 tsp turmeric for color (and health)
2 tsp dry mustard
1 rounded Tbs honey
2 tsp soy sauce

Peel and core the pears.  Place 1/3 of the pears at a time into the food processor fitted with the knife blade.  Mince the pears with quick on and off pulses.  In batches, mince all of the vegetables.  Put all of the ingredients in a 6 quart saucepan and bring to a simmer.  Simmer for about 30 minutes.  Spoon the hot relish into sterile jars and add rings and lids.  Simmer in a water bath for 15 minutes to seal.  Enjoy!  Roast pork, sliced turkey, pork chops, grilled chicken- it is all good!

1 comment:

  1. Good sharing, yes, apple cider vinegar (ACV) helps to boost metabolism, blocks the body’s storage of dietary fat plus breaks down and dissolves existing body fat. Read more benefits about ACV at: