Nana’s Recipe Box–Mama Jessie’s relish

This story and recipe was sent to me by one of my best buddies, Tootsie (her name is Teresa but no one that I know has ever called her that). She and I have known each other since high school. As a matter of fact, she spent the night with me the night before she eloped with her husband Mike (she didn’t tell me she was eloping and I’m still mad about that and it’s been over 30 years!) Tootsie sells real estate, has two handsome sons and is also a new nana. Thanks, Toots, for sending the story and recipe and also for being my friend. I love you!

Mama Jessie’s Relish

by Tootsie Wilson

Mama Jessie used to can everything in her garden and anybody else that had something that was going to waste. They also had hog killing time every year and that wasn’t my favorite. I wasn’t too keen on the canned sausage or what were those things (fried pig skin) cracklings?  She made the best biscuits and told me how. Every time I’d go to visit she always sent me home with something.  My favorite was her relish.

In later years I thought it must be salsa because I couldn’t find it anywhere and didn’t have her recipe. One day I was talking to a friend about our gardens and our peppers and he mentioned the relish his mother was making. It WAS as close to Mama Jessie’s as I’ve ever tasted.

I’ve made several batches and was supposed to stop by tonight and get more peppers from him. Mama Jess always had several varieties of peppers growing in the garden and in pots on the front porch.  Mother & I kept one of her favorites going for years and used it in soups, etc. Anyway, Mama’s relish was my favorite without a doubt and we are all in pinto bean, cornbread & relish heaven right now. As long as the peppers are growing I’m canning like there won’t be any more!

Here’s how you make it

3 cups apple cider vinegar          7 onions

3 cups sugar                             48 long red (cayenne or tabasco) peppers

2 T mustard seeds                     I also do a combination of jalapeno & red.

2 T. of salt

Grind the peppers, chop the onions and cook for  30-35 minutes then put into clean hot jars.

Makes it hotter if you leave the seeds of the jalapeno’s in it. I make it both ways. Most people don’t like as hot as I do.