charred pineapple relish

candied jalapenos

3 pounds jalapeno peppers, de-stemmed and sliced into 1/2 inch slices
2 cups apple cider vinegar
6 cups white sugar
1/2 tsp tumeric
1/2 tsp celery seed
3-4 crushed garlic cloves
1 tsp cayenne pepper

slices peppers and pack into jars. Mix everything else into a pot and bring to a boil. Simmer for 5 minutes, until the sugar is dissolved. Ladle hot syrup into jalapeno packed jars. Wipe rims, place lids and rings and water bath 15 minutes.

* These need to be made at least 2 weeks prior to adding them to the relish.

Charred Pineapple Relish

10 cups cored and sliced pineapple ( leave in big enough chunks for the bbq)
3 cups cubed mango (about two)
2 cups chunked onion
1 large red bell pepper ( deseeded)
2 cups apple cider vinegar
1 cup sugar
1 cup water
5 Tb lime juice
1 Tb hot sauce
1/2 Tb garlic powder
1 tsp salt
1 tsp ground ginger
1 half pint candied jalapenos
1 pouch liquid pectin or pectin of your choice

Directions;

1. Prepare pineapple, and start up the grill. Do NOT discard juice. Heat grill, and place sliced pineapple. You need only to charr one side, but be careful, once its gets going, it goes quickly. Place charred pineapple back into the same bowl with it juice. * You dont want the pineapple too black, just some nice grill marks.

2. Place pineapple with its juice and cubed mango in a pot. Run the onions and red bell pepper thru a grinder on a FINE setting. Add to the pineapples and mango.

3. Add ACV, water, sugar, lime juice, hot sauce, garlic powder, salt and ground ginger.

4. Bring to boil, stirring frequently. Reduced heat and simmer for 1-2 hours, or until the pineapple breaks down quite a bit.

5. At this point, use an immersion blender to puree the mixture to a consistency of your choosing.

6. Bring back to a simmer and add candied jalapenos with thier juice. Simmer for 20 mins.

7. Add pectin and cook according to pectin directions. ( I used Certo, and boiled for 6 mins)

8. Ladle into hot, sterilzed jars. Wipe rims, place lids and screw on rings. Hot water bath 20 minutes.

* This is my first attempt at making this. (My very own recipe.) When it was in the pot cooking, it was AWESOME! It also made 12 half pints, perfectly! But you know how these things go, sometimes more, sometimes less. Please let me know what you think of it. Enjoy!
September 19, 2010 at 8:58pm · 1 person