[b54red]

We have had such an abundance of bell peppers along with cayenne and jalapeno that we made a bunch of relish with different combinations. I like the ones with about half onion and a good bit of tomato in them the best. Wow are they good on fresh peas and I'm sure they will be a hit on dried peas and beans in the winter. A couple of good scoops in potato salad is also a treat. Can't wait to try them on other things like hot dogs and various sandwiches.

The relishes are fairly easy to make and then water bath to keep them a long time. It is amazing how much hot pepper it takes to make them really have a bit of burn because after they cook in the vinegar and sugar the hot just mellows out so much. One batch that I tasted just before cooking was so hot I thought it would be inedible but once done it had just a nice little burn that was perfect. May try using some green tomatoes at the end of the season in a relish instead of the ripe ones that we used in the last couple of batches. Tried following a few recipes but ended up adjusting the flavors to our liking by adding different spices and sugar and vinegar ratios and it worked out pretty good.

Bill