Title: Chile relish
 Categories: Pickles
      Yield: 1 Servings
 
      4 lb Hot peppers (your choice)
           -you could use Jalapeno;
           -Serrano, or Cayenne
      3 lb Mild or sweet peppers; red
           -or green bell peppers; cut
           -into strips. but if you
           -like hot; use Poblano
           -peppers
      5 c  White vinegar (5% acidity)
      1 c  Water
      2 tb Sugar
      4 ts Salt
      2    -(up to)
      6    Cloves garlic
 
  Wash peppers. Cut small slits in in each hot pepper. Blanch hot
  peppers in boiling water for 3 minutes. Cool in ice water. Drain and
  then flatten the peppers. Combine remaining ingredients, except sweet
  peppers, pot and bring to boil. Boil for 10 minutes. Fill jars with
  flattened hot peppers and mild peppers strips.  Fill jar to within
  1/2" of top of pint jar with vinegar mixture. If you don't like
  garlic, only use 2 and remove them before packing. Remove bubbles,
  seal, and process with boiling water bath from 10 minutes.
  
  Comments: if you have different kinds of hot peppers, I would suggest
  that you keep them segregated when you put them into the pint jars.
  Each has its own lovely favor.
  
  If you use poblano or New Mexixo peppers instead of sweet pepper, you
  might blanch them as they have a tough outer skin.  (Roasting and
  peeling the poblanos may make them too soft for the relish.)
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe