Spicy Jicama and Bell Pepper Relish
This Spicy Jicama and Bell Pepper Relish is a vibrant and crunchy condiment that adds a unique twist to your meals. With the subtle sweetness of jicama and bell peppers, paired with the kick of chili peppers and spices, this relish is perfect for brightening up tacos, grilled meats, or even sandwiches. The combination of vinegar and sugar brings a delightful balance of tanginess that will keep your taste buds dancing. Prepare this relish in batches and enjoy the flavors of summer all year round. Each pint is packed with texture and zing, making it a fabulous addition to any picnic or barbecue spread.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
jicama
9 cups (diced)
whole pickling spices
1 tablespoon
cinnamon stick
3 inches
white vinegar (5% acid)
8 cups
white sugar
4 cups
red pepper flakes
3 teaspoons
yellow bell peppers
4 cups (diced)
red bell peppers
4 cups (diced)
onions
4 1/2 cups (diced)
finger hot chili peppers
2 (minced with seeds)
Instructions
1
Begin by placing the cinnamon stick and whole pickling spices inside a spice bag. This will allow for easy removal later.
2
In a large stainless steel or enamel pot, combine the spice bag with the white vinegar, white sugar, and red pepper flakes.
3
Bring the mixture to a boil, stirring continuously until the sugar has completely dissolved.
4
Add the diced jicama, yellow bell peppers, red bell peppers, diced onions, and minced hot chili peppers to the pot. Stir well.
5
Return the mixture to a boil, then reduce the heat and cover with a lid. Allow to simmer for 30 minutes, stirring occasionally.
6
After simmering, carefully remove the spice bag from the pot and discard it.
7
While the relish is still hot, ladle it into clean, hot jars, making sure to leave a 1/2 inch headspace at the top of each jar.
8
Seal the jars with clean lids and process them in a boiling water bath for 20 minutes to ensure proper preservation.
9
Once processed, remove the jars from the water and let them stand overnight. After 24 hours, check the seals to ensure they're airtight.
Nutrition Information
0g
Fat
50g
Carbs
1g
Protein
40g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Jicama and Bell Pepper Relish?
It is a vibrant and crunchy condiment made with diced jicama, bell peppers, onions, and chili peppers preserved in a tangy vinegar base.
How much jicama is required for this recipe?
The recipe requires 9 cups of diced jicama.
What type of vinegar should be used?
Use 8 cups of white vinegar with a 5% acidity level.
How long do the jars need to be processed in a water bath?
The jars should be processed in a boiling water bath for 20 minutes to ensure proper preservation.
What is the recommended headspace for the jars?
You should leave a 1/2 inch headspace at the top of each jar when filling.
How many calories are in a serving of this relish?
Each serving contains approximately 200 calories.
Is there any fat in this recipe?
No, this relish contains 0g of fat per serving.
What colors of bell peppers are used?
The recipe calls for 4 cups of diced yellow bell peppers and 4 cups of diced red bell peppers.
How long should the relish simmer before jarring?
The mixture should simmer for 30 minutes once it has returned to a boil.
What spices go into the spice bag?
A 3-inch cinnamon stick and 1 tablespoon of whole pickling spices should be placed inside the spice bag.
Should the chili pepper seeds be removed?
No, the finger hot chili peppers should be minced with their seeds for the intended heat level.
How many grams of sugar are in a serving?
There are 40g of sugar in each serving.
How long must the jars stand before checking the seal?
The jars should stand for 24 hours after processing before you check the seals.
What kind of pot is best for cooking this relish?
A large stainless steel or enamel pot is recommended for cooking the relish.
How much protein is in each serving?
Each serving of the relish provides 1g of protein.
What is the carbohydrate content per serving?
There are 50g of carbohydrates per serving.
How many red pepper flakes are added?
The recipe uses 3 teaspoons of red pepper flakes.
How many onions are needed for the relish?
You will need 4 1/2 cups of diced onions.
When should the spice bag be removed?
The spice bag should be carefully removed and discarded after the 30-minute simmering period.
What are the serving suggestions for this relish?
It is perfect for brightening up tacos, grilled meats, sandwiches, or as part of a barbecue spread.
How many finger hot chili peppers are included?
The recipe calls for 2 minced finger hot chili peppers.
What is the total number of ingredients in this recipe?
There are 10 total ingredients required to make this relish.
Do I need to stir the mixture while it boils?
Yes, stir continuously until the sugar has completely dissolved before adding the vegetables.
How much white sugar is used in the recipe?
The recipe calls for 4 cups of white sugar.
Is the relish crunchy or soft?
The relish is crunchy due to the texture of the jicama and bell peppers.
Can this relish be used for picnics?
Yes, it is a fabulous addition to any picnic or barbecue spread.
How many cups of onions are used?
The recipe requires 4.5 cups of diced onions.
What is the first step in the instructions?
The first step is placing the cinnamon stick and whole pickling spices inside a spice bag.
Should the pot be covered while simmering?
Yes, reduce the heat and cover the pot with a lid during the 30-minute simmer.
How much whole pickling spice is used?
The recipe uses 1 tablespoon of whole pickling spices.