Sweet Jalapeño Relish

It is wonderful served with barbecue, Mexican food, meats, salads, and as an appetizer over cream cheese. You can use all green jalapeño peppers or a mixture of green, red, yellow, or orange jalapeños for even more color.

MAKES: ABOUT FIVE 8-OUNCE JARS

INGREDIENTS:

• 3/4 pound jalapeño peppers
• 1 large red bell pepper
• 4 medium carrots, peeled
• 1 medium onion
• 3 cups granulated sugar
• 2 cups cider vinegar
• 1 tablespoon mustard seeds
• 1 tablespoon dill seeds

INSTRUCTIONS:

1. Cut the jalapeño peppers and bell pepper in half. Remove seeds and membranes, and cut into julienne strips.
2. Cut the carrots and onion into julienne strips.
3. In an 8-quart stainless steel stockpot, combine sugar and cider vinegar. Add julienned vegetables and bring to a boil. Simmer until the relish thickens.
4. Add mustard seeds and dill seeds to the vegetable mixture. Simmer until the relish is thick.
5. Ladle the relish into hot jars, leaving ½-inch headspace. Remove air bubbles. Apply hot lids and screw bands.
6. Process jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool. Check the seals and remove screw bands. Store jars for up to 1 year.