Ingredients:

12 large pears

6 large onions

6 large bell peppers (3 red, 3 green)

2 cups yellow mustard

2 cups white vinegar

6 cups sugar

jalapenos to taste (maybe 6-10, depending on how hot you like it)

Directions:

1. Peel and quarter pears, seed peppers, peel onions. Grind pears, peppers, onions and jalapenos in food processor. Place all ingredients into large stock pot and bring to boil. (Stir often, it will stick to bottom of pot.) Simmer for about 20 minutes, or until reduced & thick. Ladle into sterilized canning jars, screw on canning lids and water-bath can for 20 minutes. Since there are variables to canning such as altitude and equipment, for your specific circumstances be sure to consult your canner’s manual and also make sure you read and understand the USDA’s recommendations on safe canning and follow their directions closely – food safety is important!

2. Add a dollop on top of black-eyed peas. Could use this savory pear relish as an ingredient when making Thousand Island Salad Dressing. It would be nice in egg salad too. It would work well on hot dogs. It would go nicely anywhere regular pickle relish would go.

Bon Appetit!