Scotch Bonnet Hot Pickle Relish

My end-of-summer scotch bonnet yield was a neat dozen. I made the third version of hot pepper relish of the season: a sweet hot pickle relish. I hope this one makes us holler.

Scotch Bonnet Pickle Relish

1 large white onion

1 large green bell pepper

4 kirbys

12 scotch bonnet peppers

1 cup cider vinegar

1 cup white vinegar

1 1/2 cups sugar

1 1/2 tsp salt

To prepare, put a pot of water up to boil and fill with your jars & lids. For this amount of veggies, I used four small jars. In another pot on the stove, place your vinegars, sugar, and salt. Turn the heat on the vinegar mixture once your veggies are almost finished with the chopping. Next, in a food processor, pulse the white onion a few times and then add the scotch bonnets.

After those are chopped finely, add the green bell pepper and three of the kirbys. It may take a bit of arranging to get stuff chopped uniformly. Because I like a chunkier relish, I diced the last kirby by hand. Once the vinegar mixture has heated, add the chopped veggies to the liquid and bring to a boil. Boil for about two minutes. Strain the relish, reserving the liquid.

Take the boiled jars out of the pot and place on a clean surface. Spoon very wet relish into each jar. If you like your relish a little more liquidy, you can add some of the strained pickle juice. Seal the jars quickly and set to rest until you hear a "pop." That means the jars are sealed and you can put them up. You can eat the relish right away, but it's best in about a week.