This recipe is from an old church cook book. It is not a new recipe. If this bothers or concerns you, please feel free to choose another recipe. I have made this recipe 2 years in a row. It is my mother-in-law's favorite thing and she is very good to us. It is the least I can do.
I like to eat it over beans, and peas. Served over rice, it reminds me of a Thai sweet and sour sauce that I have eaten at local Thai restaurants.
4 quarts pears--peeled, cored, chopped
2 1/2 green peppers (or 2 large) (Take out the seeds and white veins inside the peppers and rough chop.)
2 1/2 red peppers (Take out the seeds and white veins inside the peppers and rough chop.)
2 to 3 hot peppers (with seeds makes it hotter. without makes it milder)
2 1/2 large onions (rough chopped)
2 1/2 cups cider vinegar
2 1/2 cups sugar
1/2 teaspoon salt
Grind pears through food processor.
Grind all peppers, and onions through the food processor.
You are looking for a very fine chop on all the vegetables.
Put all ingredients together into a non reactive pot and boil 20 minutes.
Fill pint jars. Leave 1/2 inch headspace.
Process in water bath canner 10 minutes.
Makes 5 pints. (Most of the time. One time, it made 7 for me. I don't know what I did differently.)