PAWPAW CHILI RELISH This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 1/2 teaspoon black peppercorns 1/2 teaspoon pimentos 3 pounds pawpaws peeled and chopped 2 large apples peeled and chopped 4 medium peeled chopped tomatoes 2 cups granulated sugar 3 cups white wine vinegar 2 teaspoons sea salt 6 chilies chopped 2 teaspoons grated fresh ginger 1 bunch coriander very finely chopped Tie peppercorns and pimentos into a cheesecloth bag. Combine peppercorns with remaining ingredients in a large saucepan. Stir over the heat without boiling until sugar has dissolved. Bring to boil and simmer uncovered for 2 hours. Discard cheesecloth bag and pour into hot sterilized jars and seal when cold.

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