This is a sweet-hot treat that can turn an ordinary meal into someting special. Save a few jars back to give as gifts for those times when you need something in a hurry. Wear rubber gloves when cutting the jalapeņos.

Core and chop the unpeeled pears. Seed and chop the jalapeņos and green and red bell peppers. Chop the onion. The chopping can be done in a food processor, but do not overprocess. In a kettle that holds at least five quarts, combine the chopped pears, chopped peppers, onion, vinegar, honey, ginger, and salt. Bring to a boil and simmer, uncovered, until reduced to 6 cups--about one hour. As mixture thickens, stir often to prevent sticking. Pour into sterilized jars and seal with canning lids. Even unsealed, this relish can be stored in the refrigerator for several months.
makes 3 pints

From: "The Tumbleweed Gourmet" by Carolyn Niethammer (Out of Print?)
Posted By: Andie Paysinger, asenji@earthlink.net | http://home.earthlink.net/~asenji/
Post Date: Sun, 07 Jun 1998