Spicy Texas Cucuzza-Pepper Relish

Ingredients

• 2 lbs cucuzza, peeled and seeded
• 1 large yellow onion (I use Texas 1015)
• 2 red bell peppers, seeded
• 1 green bell pepper, seeded
• 2 large jalapenos, seeded
• 1/4 cup pickling salt
• 1 1/2 cups white vinegar
• 2 cups sugar
• 3 dried Thai chiles
• 1 1/2 teaspoons dry mustard
• 1 teaspoon celery seed
• 1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1 tablespoon water
• 2 teaspoons cornstarch

Directions

1. 1

   Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).

2. 2

   Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.

3. 3

   Sprinkle pickling salt over cucuzza mixture and stir well to combine.

4. 4

   Let cucuzza mixture sit on the counter at room temperature for 1 hour.

5. 5

   Thoroughly rinse cucuzza mixture in a strainer under cold running water.

6. 6

   Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.

7. 7

   Place drained cucuzza mixture in a clean bowl.

8. 8

   Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.

9. 9

   In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayanne pepper, turmeric and black pepper.

10. 10

    Bring to a boil, stirring occasionally.

11. 11

    Reduce heat to simmer for about 15 minutes, stirring occasionally.

12. 12

    Remove Thai peppers from pot and discard.

13. 13

    Add chopped cucuzza mixture to the stockpot.

14. 14

    Cook for an additional 5 minutes or until veggies are tender.

15. 15

    In a small bowl, combine water and cornstarch; mix to dissolve.

16. 16

    Pour cornstarch mixture into stockpot and cook for 5 minutes.

17. 17

    Pour into sterilized canning jars and process in a water bath for 10 minutes.