Here in Northern California, sweet peppers continue to ripen on the plants in October, turning rich shades of red, purple, and yellow. The result? Peppers that are sweeter. And probably more peppers than you know what to do with.
We spend this time of year making several batches of sweet red pepper relish, using a recipe we found in an old copy of Sunset's Home Canning book.
It's delicious on many dishes, including as a topping for hot dogs and hamburgers...or just dolloped onto a cracker. It's the one homemade holiday gift that we distribute each December that our friends and family actually request!
Sweet Red Pepper Relish Recipe:
6 pounds of sweet red peppers, seeded and cut into one-inch squares (we throw in a few Anaheim peppers for a touch of heat). Use your favorite blend of sweet and hot peppers!
3 pounds onions, cut into one-inch chunks
4 cups distilled white vinegar
3 cups sugar
2 Tbs canning salt or noniodized table salt
1 Tbs mustard seeds
Chop the peppers and onions, then put in a food processor or food chopper with a medium blade.
Pour chopped peppers and onions into a heavy-bottomed, 8-10 quart stainless steel or unchipped enamel pan.
Mix in the vinegar, sugar, salt and mustard seed.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium-low and let it boil gently, uncovered.
Stir often to prevent sticking.
Cook about 50 minutes, until relish is thickened but still juicy.
Makes about 7 pints.
A quarter-cup serving has 81 calories, 1 g protein, 16 g carbohydrates, 2 g total fat, 0 mg cholesterol, 43 g sugar, 3 mg sodium
Storage:
Unprocessed: Ladle into pint jars or refrigerator containers, leaving a half-inch head space. Apply lids, let cool, then refrigerate. Refrigerator life: 1 month.
or
Processed: Ladle hot relish into clean, hot pint jars, leaving a half-inch headspace.
Run a narrow nonmetallic spatula between relish and jar sides to release air bubbles.
Wipe rims and threads clean. Top with hot lids, then firmly screw on bands.
Process in boiling water canner for 15 minutes. Shelf life: up to 1 year.
Your Harvest to Better Health Begins at Dave Wilson Nursery!
SOME OF OUR FAVORITE SWEET PEPPERS
Flamingo
Flamingo, from Harris Seed Company, is truely unique with fruit that mature from a light yellow to pinkish-orange, then to red. This sweet bell pepper has concentrated fruit set and can produce high yields. Similar to Gypsy, Flamingo performs well in most pepper growing areas and its earliness makes it a stand-out in the northern U.S. and Canada. Wonderful color change through the growing season. OK taste. Good grilled.
Nu Mex Joe E. Parker
6 to 7-inch thick-fleshed peppers turn from green to red and are relatively mild to medium in flavor. Ripens earlier than most other peppers of its type. 65 days." The overall winner of the Farmer Fred Pepper Party Taste Tests. Great in chili!. We grow this every year, great in salsas and for homemade nachos.
Giant Marconi
72 days. Large, tapered, elongated fruits grow 8" by 3", with a sweet, smoky flavor that's equally delectable when fruits are eaten green or red, fresh or grilled. Widely adaptable, it produces larger than normal crops just about anywhere. “Withstands severe weather with excellent disease resistance." This 2001 AAS Award Winner has (in my opinion) more flavor than the Giant Aconcagua.
Tequila
Peppers begin as lavender and stay that color for a long time before fading to a lovely orange, then finally red. Strong plants are tobacco mosaic virus resistant and tolerant to blossom end rot. 72 days. The Farmer Fred Absolute Favorite Sweet Pepper!
Anaheim
70 days. “Also know as the 'New Mexican Chile', this moderately pungent fruit is deep green, but turns red at full maturity. Excellent for canning, freezing or drying. 75 days." A good choice for nachos for the weak of heart...and stomach.
Jimmy Nardello
These bright green and red sweet peppers fry beautifully. Originally from the Basilicata region of south Italy. The plants are 24" tall, and festooned with 10-12" peppers. One of my favorites for grilling.
Corno di Toro Yellow
Italian 'bull's horn' colorful sweet peppers are 8 to 10 inches long and curved like a bull's horn. Ripen to deep red or bright yellow and are delicious fresh in salads, but more often are sauted or grilled. Prolific tall plants. 68 days. Gorgeous on the grill, and in salads, too.
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Fred Hoffman is also a University of California Cooperative Extension Master Gardener in Sacramento County.
Too Many Peppers? Try This Sweet Pepper Relish