Recipe by hawaii94
"This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears."
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onions, coarsely chopped
green bell peppers, seeded and coarsely chopped
jalapeno peppers, coarsely chopped
apple cider vinegar
(1 pint) canning jars with lids and rings, or as needed
A version of this recipe has been in the family cook book for at least 4 generations. We are incapable of eating pork chops without it! The only differences are that we peel, core and grind the pears raw before cooking. Cooking first might be less time consuming because they would be easier to peel. Also we do not use onions but extra red bell peppers. (They are very attractive in the jars.) For variety, the last batch I made, I added chipoltle peppers. This went over well with this family that usually wants it "just like grandma made."
This is one of the best relishes I've tasted. Is like a hot mustard sauce and is great on everything. (chcken, hamburgers, crackers, pretzels) I can't stop eating it. Have made it all weekend as I had a lot of pears to can. Will make this every year.
Love this relish. Just the right amount of sweet & sour. The only changes I made were to add 1 and a half large red bell peppers which gave it nice color and doubled the jalapeno peppers because mine were milder than usual.
I really liked this relish. I've had it on sandwiches and it adds a nice extra to the sandwich. A little sweet, but not too much.
Tastes amazing! Love the pork chop suggestion. Gonna have a lot of fun taste testing on this and that. Thank you.
I have a lot of pear trees so I'm always looking for different recipes for them. This is one of the best things I've done with my pears. I added several fresno peppers just because I had them in the fridge. I also reduced the amount of mustard. I can't wait to put this on black eyed peas. I've been eating it with a spoon since I made it this morning.
I WAS NEVER ONE FOR RELISHES - JUST THIS PAST YEAR I BEGAN AND THIS ONE IS REALLY GOOD...JUST A LITTLE TOO MUCH MUSTARD FOR ME SO NEXT TIME I WILL CUT BACK TO 8 OZ FOR THE MUSTARD
This is similar to the way my grandmother made it. They had a large vegetable garden and would eat it on field peas and butterbeans. As a child, I would not eat these kinds of vegetables without it. She didn't use jalapenos, but I was thinking of adding them anyway. Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
** Calories: 19
** Calories from Fat: < 1
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