I am a major fan of Harry & David’s Onion Pepper Relish, (just not hot for the purchase price!) and once I saw a recipe hard at Skip To My Lou, I knew My partner and i to have a go! Oh boy, am I glad I did. I could possibly not believe how similar it tasted to Harry & David’s, I actually believe that it is slightly better! Its sweet relish with a bit of a spicy bite. I served it to a small grouping my girlfriends last week therefore it got rave reviews!
I prefer, love, love H&D’s Pepper and Onion Relish. It’s sweet and spicy heaven. I use it hamburgers, pork chops…or just eat it along with a spoon away from the jar. For any festive treat, you may pour it over cream cheese and serve it with wheaty crackers. But for you to have my fill for this yummy condiment, I must find power mall or search online and order it. So I went online and found some recipes that I could possibly tweak and I think We’ve put together an ideal home-canned version.
Harry and David Pepper and Onion Relish Recipe
I’ve been wanting to post this recipe for the while. And since canning months are now in whole swing, I considered that I ought not delay nowadays if perhaps you can find anyone else available on the market who loves that Harry and David Hot and Smoky Pepper Relish up to I do. In the spring I hunted for a copy cat recipe and didn’t really find something that I felt was spot on. So, I took what Someone said and made mine version which might rival the original.
- 36 oz canned diced tomatoes, drained (I used 2 1/2 14.5 oz cans)
- 3 bell peppers, seeds and ribs removed (I used one green, one yellow, and one orange)
- 3 cups sugar (I used pure cane sugar called Rapadura, it keeps your blood sugar levels from spiking!)
- 1 Tablespoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 jalapeno peppers, seeds and ribs removed
- 11/2 medium onions
- 1 cup white vinegar
- 1 small box powdered pectin (1.75 oz, found in canning supplies of most stores)
- Chop all vegetables. The hardest system of the whole recipe, the others is usually a breeze. A blender is what makes chopping go much quicker.
- Mix everything together, apart from pectin, in a sizable pot. Give a boil, then reduce heat and simmer around one hour. Add the pectin and let boil for 1 minute.
- Pour relish into half pint jars, leaving about 1/2 inch room. Store in refrigerator for approximately 2 weeks, or freeze for approximately 2 months. Or, if you happen to into canning, you will the best recipe!