If you like relish, you have to try making this tropical relish. This dish is not like anything you have had before, and it is totally up to you what goes in it.
Don’t be scared by the cooking and canning process, it is not too hard, and it will yield enough tropical relish for several meals and snacks.
This Tropical Relish Is A Great Addition To Any Meal!
Nothing can go wrong if you are prepared!
To begin, you will need to ensure your glass jars are prepared adequately, as this can make or break the whole process.
To allow enough time for the jars to get hot, begin heating them in simmering water in either a water canner or stockpot. Be careful, however, and don’t boil them, as this can cause them to get too hot too quickly.
While your jars are getting hot, you can start mixing the food. You should try to use a food processor if you have one, as this can finely chop the ingredients without making a puree.
If you don’t have it, a blender on a low setting for a few seconds can do the trick.
Then, you’ll be ready to reduce the mix, which is a key part of the relish process. Be sure that it reduces by half, resulting in a thick but soft mixture.
If that’s the case, you are now done with the cooking portion and the flavors are all set and ready to be preserved.
Get your canning on!
Technically, you are not canning, but using the hot jars method, which is very safe and easy to do. Since your jars have been simmering for a while, they are now ready to be used in the storage portion.
Ladle the relish carefully, but leave enough headspace for the bubbles and foam to form. Remove any of this foam and wipe clean. You should seal tightly but allow the jars to process for an additional 15 minutes.
After this time, your jars can be left aside to cool down, which can take up to a day. Then, you can store wherever it is dry and cool, or in the refrigerator. Serve this wonderful tropical relish with pulled pork, burgers, hot dogs, or grilled salmon.
8 cups (1 kg) diced pineapples
5-6 jalapeno chili pepper, seeded, chopped
1 1/2 cups (192 g) diced red onion
2 tsp grounded coriander seed
1 cup (240 ml) cider vinegar
1/2 cup (120 ml) water
1/2 cup (64 g) sugar
2 tsp salt
- Process jalapeno, pineapple, and onion in a food processor to chop them finely. Don’t puree.
- Mix all other ingredients in a pot and set on medium heat.
- Bring it to boil then reduce heat. Let it simmer for 5 minutes.
- Add pineapple mixture then simmer while you stir constantly for 15 minutes until liquid is reduced to half.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Transfer relish into hot jars, leave half-inch of headspace.
- Remove trapped air bubbles by running a spatula around the inside of the jar.
- Wipe jar rim with a clean damp cloth, apply lid and ring. Adjust to fingertip tight.
- Process jars for 15 minutes.
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours.
- After 24 hours, test the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.