Time 40m Yield 48 Number Of Ingredients 8 Steps:
Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.
Time 1h15m Yield 6-7 Pints Number Of Ingredients 9 Steps:
Chop jalapenos, tomatoes and onion. Mix vegetables together with garlic and oregano. Set aside. Mix together vinegar and water. Set aside. Fill jars with vegetable mixture to 1/2 inch from top of jars. To each jar add 1 tsp each of salt and sugar. Then add liquid to jars to 1/2 inch from top. Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.
Time 10m Number Of Ingredients 7 Steps:
Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning. Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.
Time 15m Yield 1 Quart Relish Number Of Ingredients 2 Steps:
Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you’re like me and can’t resist.
