- In place of the 4 green bell peppers, I used 3 red bell peppers (3 instead of 4 because, at least at my market, the red bells run significantly bigger)
- In place of the 4-6 jalapenos, I used 4 long red peppers (and as with the jalapeno jelly, I added some habanero for extra heat).
Interestingly enough, while I was busy chopping peppers this afternoon, regular Emerging Foodie commenter JackC and his wife stopped by on their way home from a holiday weekend at the shore. Canning has this interesting dynamic: You spend all this time putting up jellies and pickled peppers and relishes, and yet, until you have a chance to open the jars and use what you've made, you never really know if it's any good. Unlike a dish prepared to be eaten right away, there's no immediate feedback; even the lick-the-spoon test only provides a rough approximation of what jellies will be like once they've set, and pickles and preserves that get processed in a boiling-water canner are even harder to guess at.
So Jack's visit put me in the odd position of giving food gifts — one jar each of jalapeno jelly, sweet-hot relish, and pickled habaneros and reds — without actually knowing how they would taste.
Well, lovely fellow that he is, Jack apparently sampled everything as soon as he got home and sent me a generally positive review: The relish is apparently not as hot as I'd intended (it's easy to get gun-shy with the habaneros, given how pungent they smell when you're cutting them), but the flavor is reportedly good; the jelly is "wondrous"; and the pickled peppers "awesome."
Even if he's just being kind, it's good to know I didn't kill him! ;^)