- 12 medium-size sweet red peppers, seeded and ground
- 1/4 cup salt
- 3 cups sugar
- 2 cups cider vinegar
How to Make It
Combine ground peppers and salt in a large glass, ceramic, or stainless steel container, stirring well; cover and refrigerate 2 hours. Drain. Rinse with cold water, and drain well.
Combine pepper, sugar, and vinegar in a stainless steel stockpot, stirring well; bring to a boil. Boil until mixture thickens.
Ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process relish in boiling-water bath 10 minutes. Serve with meats and vegetables.