[CH] Easy Artichoke Relish

raincrone@juno.com
Mon, 2 Aug 2004 23:25:17 -0400 

This stuff is good on anything short of old sneakers.  It can be made as 
hot or as mild as you like it, and makes a nice gift.   Being a serrano
junkie, 
I love the flavor of serranos in this sort of thing,  but have used
everything 
from the extra-hot local jals  to Thai peppers,  and I expect Lemon Drop 
peppers or _arrivivi gusanos_ would be amazing.   (Didn't get mine
started 
this year, alas.)  The apricotty flavor of habs doesn't work well here,
at least 
to me.  

 Easy Artichoke Relish
 ~~~~~~~~~~~~~~~
    
2 lb       Artichokes
1 c        Salt
1 gal    Water
6-8       Sweet peppers, red or green 
                    [roasted if desired!]
6-8  lg Onions
1 lb      Sugar
1 qt     Vinegar
2 Tb    Mustard seed
1 Tb    Turmeric
1/2 ts  Salt
             Chiles to taste, your favorite
             
This recipe makes ten half-pint jars.

You'll need a large, deep container  in which to soak the artichokes 
and a food processor or grinder.  [Or a blender that you can pulse.] 
 In addition, you will need a large mixing bowl, a ladle, jars and a 
 large kettle [preferably enamel]. 
 
Select fresh, tender artichokes.  Wash well and trim, if necessary. 
Dissolve 1 cup salt in water in a large pan.   Add artichokes and 
let stand overnight.  Drain well. 

 Remove stems and seeds from peppers (both kinds) and peel onions.   
Grind peppers, onions, and artichokes in food processor, using coarse 
blade.   [Or pulse in blender JUST till coarsely ground.  Or perhaps  
best of all, mince everything finely with a chef's knife or _choy 
doh_.]  Set aside.
 
In kettle, combine vinegar, sugar, and spices and heat to boiling.    
Add ground vegetables and heat to boiling.   Ladle boiling mixture 
into hot jars to within  1/4" of the tops.    Run a slim, preferably 
non-metal tool [a chopstick is good] down along the  insides of 
jars to release any air bubbles.   Add additional relish, if  necessary, 
to within 1/4" of the tops.  

Wipe tops and thread of jars with damp clean cloth.  Put on lids 
and screw-bands as manufacturer directs [or follow the Ball canning  
book.]   Process in boiling water bath 10 minutes.    
    Source: Dora Diana  on italian-recipe@yahoogroups.com ,
              chilefied by me.

Keep on rockin',
Rain
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