Habanero, Cayenne, and Hungarian Pepper Corn Relish

Three crazy hot peppers mixed with onions, cabbage, and corn make one crazy spicy relish.

Thanks to Greg for bringing in this lovely bunch of chilis to be cooked up.  Sorry I didn’t get a chance to take a picture before I had to cut them up. 

Greg's chilis. Don't they look great!

Recipe

Here’s the basic recipe I started with:

http://dorisandjillycook.com/2009/09/07/hot-corn-relish/

Here’s the recipe with my modifications. (Note the change in amount of pepper!)

• 4 cups of frozen corn
• 4 cups of fresh coleslaw mix
• 3 onions chopped (in food processor)
• 3 cups of chopped chilis (in food processor)
• 1 c. sugar
• 2 T. yellow mustard seed
• 1 T. salt
• 1 quart cider vinegar, at least 5%
• 1 c. water

Step 1 – Chop

That's a lot of pepper.

All chopped up.

Now for the onions.

Everything chopped into fine pieces. (But not puréed)

This is cole slaw mix: green cabbage, carrot, and red cabbage.

Peppers, slaw, onions, sugar, and spices.

I used two different kind of apple cider vinegar.

Added frozen corn. (only one bag)

Step 2 – Cook

Combine everything in a large pot and bring to a boil.  Simmer for 20 minutes.

Ready to cook.

The relish and canner are both bubbling away. (jars are sterilizing in the canner)

Looking good!

Step 3 – Can

Meanwhile, start a boiling-water bath for canning, sterilize your jars (this made 7 pints), and warm your lids. Pack the hot relish into the hot jars, leaving 1/4″ headspace. Don’t be afraid to pack it tightly—the more tightly it’s packed, the less mushy it will get while cooked. Run a spatula around the edges to remove air bubbles, then top with the cooking liquid. Adjust the lids.

Process pint jars 15 minutes in a boiling-water bath.

Time for a bath.

The finished product!