Spicy Texas Cucuzza-Pepper Relish

2 lbs cucuzza, peeled and seeded
1 large yellow onion (I use Texas 1015)
2 red bell peppers, seeded
1 green bell pepper, seeded
2 large jalapenos, seeded
1/4 cup pickling salt
1 1/2 cups white vinegar
2 cups sugar
3 dried Thai chiles
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon water
2 teaspoons cornstarch

Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
Sprinkle pickling salt over cucuzza mixture and stir well to combine.
Let cucuzza mixture sit on the counter at room temperature for 1 hour.
Thoroughly rinse cucuzza mixture in a strainer under cold running water.
Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
Place drained cucuzza mixture in a clean bowl.
Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayanne pepper, turmeric and black pepper.
Bring to a boil, stirring occasionally.
Reduce heat to simmer for about 15 minutes, stirring occasionally.
Remove Thai peppers from pot and discard.
Add chopped cucuzza mixture to the stockpot.
Cook for an additional 5 minutes or until veggies are tender.
In a small bowl, combine water and cornstarch; mix to dissolve.
Pour cornstarch mixture into stockpot and cook for 5 minutes.
Pour into sterilized canning jars and process in a water bath for 10 minutes.

Kim D.