Too many churches have gone from a functional wood burning stove in a Rocky Mountain Alpine chalet providing the necessity of heat with embers burning brightly for Jesus, to a recreational fireplace in a vacation home in South Florida that might flash up quickly a few times each year, but for the most part sits in the corner of the room, dark and without any meaningful purpose.
Randy Smith

Jalapeno And Onion Relish

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CATEGORY CUISINE TAG YIELD
Grains 1 servings

INGREDIENTS

1 lg Onion; rough chop
2 tb Olive oil
1 c Green jalapenos; seeds removed,
; rough chop
1 c Bell; poblano, Anaheim
; green peppers
Seeded; rough chop
1 1/2 c Cider vinegar
6 c Sugar
6 oz Liquid pectin

INSTRUCTIONS

Sauté the onion in the oil until transparent. Grind peppers in food
processor, leaving a few chunks. Then add the onion, vinegar and sugar and
mix for a few seconds. Transfer to a sauce pan and bring to a full rolling
boil. Add the pectin and return to a full rolling boil for 1 minute. Skim
off any foam and discard. Ladle relish into sterile hot canning jars. Clean
rims and seal with new hot lid. Makes about 8 half pints.
Recipe by: Linda Ferrari,  "Canning and Preserving"
Converted by MM_Buster v2.0l.

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