Over the years, I’ve enjoyed a number of pepper jellies, but I’ve always bemoaned the amount of sugar necessary for their creation. This version uses honey in place of refined sugar and is satisfyingly sweet without being cloying.
red bell peppers
I’ve been waiting all year to have fresh red tomatoes in my backyard, but this green tomato relish recipe is SO incredibly delicious that I didn’t even think twice about plucking some off the vines before they could even ripen. I occasionally get obsessed with certain recipes, and my friends – this is one of them! I don’t think it’s a secret that I am also slightly obsessed with the crock-pot refried bean recipe and let me tell you those beans are suddenly reinvented when topped with this relish (in addition to the standard melted cheese and sour cream of course). Not that I haven’t been caught just eating this relish by the spoonful. :) Can you tell I am smitten? Anyway due to all the chopping and simmering this recipe will require several hours of your time from start to finish, which isn’t a common theme with my recipes so I wanted to be sure to point that out. If you aren’t into the “canning” thing you can easily shave off some time by simply freezing the end results. Either way you won’t regret it…yum! Also, I would be remiss if I didn’t mention that I was introduced to this recipe at my canning class with Ashley Eller earlier this year. Thank you Ashley!