Frank's Recipes! Jalapeno Relish

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Jalapeno Relish

Sweet and spicy, it adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

3/4 lb. jalapeno peppers
1 medium yellow onion (about 1/2 lb.)
4 medium carrots (about 1/2 lb.)
1 large red bell pepper, stem and seeds removed
3-1/2 cups sugar
2 cups apple cider vinegar
1 tblspn. yellow mustard seeds
1 tblspn. dill seeds

Cut jalapenos in half, remove seeds and membranes, and julienne cut (1/4" strips). Be sure to wear rubber gloves when handling the chiles! Clean and julienne cut remaining vegetables. Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves. Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens. Add spices and continue to simmer for 30-40 minutes. Remove from heat and cool to room temperature. Relish will thicken more as it cools. Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.