I made a jalepeno/banana pepper relish from my garden two days ago and have since realized that I was supposed to sterilize the jar before doing this.  My fault for not researching enough at the beginning. Though I did submerge the jar full of relish in boiling water for 10 minutes. Would that not have killed all bacteria?  I am not planning on storing this for an extended period of time. I'm hoping to begin using it within the next few weeks.  Is the batch safe to eat, or can I eat it without worry? 
THE ONE FAILSAFE AND SIMPLE SOLUTION USING SAME RECIPE  I know this is an old thread but seems like no one has found the solution. I had the same problem for over 6 years, living in France and was very frustrated.  Found this solution and I have no issues whatsoever now.  Beat butter and icing sugar together FIRST.  You can add as much or as little sugar as you want to taste - this will not affect the result.  Beat the cream cheese in LAST.  You cream cheese frosting will be delicious, not too sweet and totally pipe-able.  You're welcome. 