Carrot Pepper Relish
|Minced carrots||6 Cup (96 tbs) (Coarsely Ground, About 6 To 8 Large Ones)|
|Minced green cabbage||2 Cup (32 tbs) (Coarsely Ground)|
|Minced green peppers||2 Cup (32 tbs) (Coarsely Ground)|
|Minced onion||3 Cup (48 tbs) (Coarsely Ground)|
|Canned green chiles||4 Ounce, chopped (1 Can)|
|Brown sugar||2 Cup (32 tbs)|
|Cider vinegar||4 Cup (64 tbs)|
|Salt/Coarse salt||3 Tablespoon (Non-Iodized)|
|Dry mustard||1 1⁄2 Tablespoon|
|Celery seed||1 Tablespoon|
Grind vegetables using coarse blade of food chopper or food processor.
Combine with chiles and mix well.
In large kettle, combine remaining ingredients, mix well and stir in vegetables.
Heat to boiling and cook 15 minutes.
Stir frequently to prevent sticking and scorching.
Pour into sterilized jars, making sure liquid covers vegetables, and seal.