This easy hot pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.
This very simple pickled pepper relish recipe is great for any type of food you can prepare on the grill. We're talking steaks, chicken breasts, burgers, brats, even the good old hot dog.
It's one of those wonder condiments that goes with so many dishes. Extra bonus - it is also a GREAT way to preserve your abundant pepper harvest.
Loaded with wonderful chili peppers, a bit of onion and garlic, it packs in the flavor.
Make Relish to Preserve Your Peppers
Seriously, if your garden is practically exploding with chili peppers like mine does every year, consider the humble pepper relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around longer so you can enjoy them.
You can realistically use this recipe on ANY type of chili pepper.
Just be sure to chop them up to consistent sizes and chunks. If you're working with bell peppers and ghost peppers, for example, those two peppers have very different thickness of their pepper walls.
Bells are meatier and thicker, where ghost peppers are thinner. Chop them up accordingly so the bites are fairly consistent throughout.
Let's talk about how to make hot pepper relish, shall we?
Hot Pepper Relish Ingredients
- Chili Peppers. You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers for many batches. Today I've used serrano peppers, Fresno peppers and milder Anaheim peppers for body and flavor.
- Vinegar. I use white wine vinegar usually, though any good vinegar will do.
- Sugar. For sweetness. Honey is a nice substitute.
- Other Ingredients. Onion, garlic, mustard seeds and salt. These all add body and flavor.
How to Make Hot Pepper Relish - the Recipe Method
Boil the Ingredients. Add all ingredients to a large pan - vinegar and sugar, chili peppers and onion, garlic, mustard seed, salt - and heat to medium heat. Stir until the sugar dissolves. Bring to a boil.
Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers.
Cool the Pepper Relish. Add to a jar and allow to cool.
Boom! Done! Easy enough, isn't it? Your delicious pepper relish is ready to enjoy. How are you going to use yours?
Recipe Tips and Notes
- Adjusting the Heat Factor. If you're looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers. You have your choice with Morugas, 7-Pots, scorpions, bhut jolokias, though you really don't have to go THAT hot. You can always use some in the upper range of the heat scale, like the wonderful habanero pepper, maybe red savinas, even on down to cayenne, red jalapenos, red serranos. Notice a RED theme here?
- Use Colorful Peppers for a Nice Looking Relish. I LOVE a colorful pepper relish recipe! Yellow and orange are always welcomed colors and red peppers are awesome, as is green, but green isn't quite as enticing as a brightly colored pepper relish. But the choice is yours! As mentioned, you can use this hot pepper relish recipe technique with ANY type of pepper, regardless of the color.
- Pepper Consistency. You can chop your peppers to make them chunkier if you prefer a chunkier relish, or use a food processor to process them finely. The choice is yours, but I find the best results when making all of the peppers a uniform consistency.
- Seeds or No Seeds? You can remove the seeds from your peppers if you wish, but it is not necessary. Contrary to some belief, chili pepper heat is not in the seeds, but in the whitish pithy interior of the peppers. So, if you prefer to reduce the heat, core out the pepper insides before using. The seeds are edible and fine to use, though some dislike their consistency.
- Preserving. Pepper relish will last a long time in the refrigerator properly sealed because of the acidity from the vinegar. This is a good recipe for water bath canning as well, if you'd like to store the hot pepper relish longer term in a pantry.
How Do You Use Pepper Relish?
Use a good hot pepper relish as you would any other condiment. Top your burgers and brats right off the grill for a tangy flavor addition. Spoon it over grilled chicken or pork for an extra tasty component.
Serve it at the table with brunch to scoop over toasts. You can also swirl it into soups and stews to bring on the zest. I love sweet and spicy pepper relish anytime.
Enjoy! It's time to make the relish!
Check Out These Other Popular Pepper Relish Recipes
- Quick Tomato-Pepper Relish
- Sweet Pepper Relish
- Chile-Cucumber Chow Chow
- Green Tomato Relish
- Green Tomato Chutney
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Hot Pepper Relish Recipe
Ingredients
- 3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers.
- 3/4 cup white wine vinegar
- 1/2 cup sugar
- 2 cloves garlic chopped
- 1/2 small onion chopped
- 2 teaspoons yellow mustard seed
- Salt to taste
Instructions
- Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
- Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
- Add to a jar and allow to cool.
- Serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 5/21/21 to include new information, photos and video. It was originally published on 7/29/2015.
Nolan Ernhout says
Just made this recipe with Scorpion, Ghost, Thai and Cayenne peppers! It’s hot and delicious! Thanks for the great recipe!
Mike Hultquist says
Nice and hot, Nolan! Awesome!
Bob (Boo) Kelly says
I previously made simple pickled carrots using 100% white vinegar, regular salt, and pickling spices. Today, I'm living on the edge. 70% white vinegar, 30% water, common salt, pickling spices, oregano, red chili flakes, and cayenne pepper. I also poured the hot (not spicy), pickling brine over the carrots. Time will tell.
Mike Hultquist says
Sounds wonderful!
Haley says
If you wanted to can the relish, do you use white vinegar instead of white wine vinegar? Would the amount be the same? I have an abundance of peppers and I have already pickled and dried peppers. I’m running out of options.
Mike Hultquist says
Haley, you can use either, as they're close to the same thing.
Kathy Gaiser says
How long can you keep the relish once you make it?
Mike Hultquist says
Kathy, relish should last a few months in the fridge because of the vinegar content, which helps preserve it.
Colls says
Good recipe. Delicious! I adjusted the heat to our preference. Like the sweet and heat together. Have used it on eggs, grilled meats, hot dogs, brats. Have bumper crop so I’m making relish again today.
Mike Hultquist says
Glad you enjoyed it!
Eileen says
Absolutely amazing flavor!!!
Carol Clark says
Oh, my! What a great recipe! I have so many peppers coming in that I'm having to pull the plants as I can't keep up with the harvest. My family is loving the variety and adding a couple of Carolina Reapers to each batch makes it interesting. Glad to know about the freezing possibilities plus freezing. I just need more friends to give the finish product to!! Thanks for sharing this wonderful recipe!
Mike H. says
Thank you, Carol - I am so happy that you like it!
Brett says
to can this. just had to jars and process? do I need to change anything
Mike H. says
Hey, Brett! There should be enough acid, though shoot for a 3.5 pH or lower. Enjoy!
Nancearita says
Tasty but too sweet for me. I'll be reducing the sugar in the next batch 🙂
Mike H. says
Feel free to adjust the recipe to your liking, Nancearita. Enjoy!
Andra says
This is awesome and will be our “go to” for all of our pepper harvests from now on. Seeded and deveined our serano peppers left the veins and some seeds on our anaheim. Added just a few mini sweet and it turned out perfectly. Thanks for the recipe
Mike Hultquist says
Awesome! Thanks, Andra!
Becky B. says
This is a very flexible recipe, which was perfect for my yield of bell peppers, poblanos, banana peppers, and jalapeño peppers. I used homemade cane syrup with apple cider vinegar and a little lime and lemon juice (if you can’t tell, I was cleaning my fridge out!).
Results: delicious! Thanks!!
Mike H. says
Thank you, Becky - I am glad that you like it!
Bj says
Very versatile! Sometimes i use apple cider vinegar and sometimes i add a little cucumber to knock down the heat if i have lots of hot peppers. this is always my go to recipe when i have excess peppers to do something with.
Mike H. says
Thanks, Bj - enjoy!
Brodie White says
Outstanding recipe! I made 24 cups. Just 8 times all ingredients. I also gave them a 15 minute hot water bath and They are still just as tasty as the day they were made. Thanks Mike.
Mike Hultquist says
Awesome! Nice batching, Brodie!
Sandie Robinson says
This is such a great recipe. I have so many jalapeños, Hungarian wax, bell, Mad Hatter, and shishito peppers this year, I've been able to make this delicious relish four times (so far).
Mike Hultquist says
Nice! Glad you are enjoying it, Sandie!
L says
Can we use this relish in chili to add some zing to it?
Just wondering
Thanks
Mike Hultquist says
Why not? I'd give it a go. I would try hot sauce first for chili, or roasted peppers, but the vinegary/spicy pop of relish could be interesting. Let me know if you enjoy it.
L says
When I made this relish, I let the vinegar absorb into the peppers completely
Is it supposed to soak up completely or do we leave a bit of liquid so that the peppers can be covered when we preserve them in the fridge
Mike Hultquist says
It really does soak it up, L, though you can add more if you'd like.
Cadance says
How long does this usually last in the fridge?
Mike Hultquist says
This will last many weeks or longer, as there is a lot of vinegar as a preservative.
BradB says
Mine last almost a year
Sandra Weston says
can this and the paste be frozen?
Mike Hultquist says
Sandra, yes, you can freeze relish and paste (especially paste). I freeze chili paste in small sealable plastic baggies. Works great.
Karen says
Excited to taste this; it’s simmering right now.
Jimmyh says
I give it a six out of five star rating. I just finished the first batch and I'm beginning a second, third, fourth.....etc. I can't wait to share it with friends.
Mike Hultquist says
Awesome! Glad you enjoyed it!!
Dona says
I love this relish . Was very easy to make . Gave jars to my sister . She loved it. I love spicy foods. So this one is definitely a keeper. Thank you for sharing ❤️ I seen where someone asked if you can freeze it. What container would prefer to freeze it in. ?
Mike Hultquist says
Thanks, Dona. Yes, you can freeze this. You can do portion sizes in plastic bags, or I like to use thicker plastic containers that are freezer friendly.
Leslie says
Does this freeze well (instead of canning)?
Mike Hultquist says
Leslie, yes, you can freeze relish. Works great!
Traci J says
This was absolutely delicious. I followed the recipe exactly and it came out great!! I cook a lot, but have never made hot pepper relish before. I’ve already used some on vegan sausages, and we love it! My only issue was having “hot pepper hands” a little while after chopping my peppers. It lasted 2-3 hours and was really bad! Next time I’m wearing gloves! LOL - I guess I’ve only chopped one or two at a time in the past so I had no idea that could happen! Recipe is a keeper!!
Mike Hultquist says
Thanks, Traci. Glad you enjoyed it. Yes, the Hot Pepper Hands stink. I have a page on this that might be helpful for the next time. Be sure to read the comments, as different things work for different people: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/
Traci J says
Thank you!!
Howard King says
Can this be canned?
Mike Hultquist says
Yes, there should be enough acid, though shoot for a 3.5 pH or lower.
Doc White says
Mike, If I water bath your recipe, should I add liquid to the jars?
Mike Hultquist says
I don't think you need to, Doc.
Doc White says
Gil Deville says
Top notch, great way to preserve, used stevia as a sweetener, will definitely make again.
Mike Hultquist says
Thanks for sharing/commenting, Gil. Glad you enjoyed it!
Dena says
Good to make for excess peppers home grown.
Mike Hultquist says
Thanks, Dena! Yes, I make this all the time when I have a big harvest. Great way to preserve.
Waylon Zeger says
Saved as a favorite, I love your website!
Mike Hultquist says
Thanks, Waylon!
Michael says
Can I dubble up and make more
Mike Hultquist says
Absolutely. This is great for scaling up. Enjoy!
Spicy boi says
I’ve used this recipe twice now and it’s been a family pleaser both times. The first time I supplemented the recommended sugar with honey and I was very careful about removing seeds and pith. The second time I stuck with the recommended sugar and let more pith sneak in for a spicier relish.
Mike Hultquist says
Nice! Glad you enjoyed it! I appreciate your sharing. Keep it spicy!
Colette says
Good day
I made the relish but came out bitter, where did I go wrong?
Mike Hultquist says
Colette, it could be the vinegar, mustard seeds, or the peppers themselves (or combo). I suggest adding a bit more sweet to balance it out, like a bit of honey.
Derek L says
I made this yesterday using habanero, jalapeno, roasted red bell, sweet banana, hot banana, and serrano peppers. The pepper combo I used made a sweet relish with a kick. I LOVE IT! What's the shelf life though?
Michael Hultquist - Chili Pepper Madness says
Thanks, Derek. It should last a few weeks or longer covered in the refrigerator. The vinegar acts as a preservative. Enjoy!
Kevin says
Wow this recipe is great. I do lot's of peppers in my garden and make lot's of fermented hot sauce but after trying this next year I'll make a few gallons and bless friends and family.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kevin! I appreciate it!
Ray says
I tried this a few days ago. thought it would come out a little oily if I sauteed the veggies first. Not oily at all. Thought they would be hot with mainly Cayennes. Not much heat, probably because I deseeded them. Great tasting recipe, however! Thanks, Mike.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ray.
Ray says
Haven't tried this yet, but I've got a lot of peppers to bring in before the cold overnight temps go down this week. One question though. What's your thoughts on adding a bit of oil, and sweating the peppers and onions or even slightly caramelizing them before proceeding with the rest of the recipe?
Ray
Michael Hultquist - Chili Pepper Madness says
Ray, you can roast them or cook them first. It would add an interesting flavor touch. Let me know how it turns out for you.
Derek T says
I have made this at least 4 times now... it is, without a doubt, my favorite thing to do with the hot peppers that come out of my garden. I used 33 habañeros, 3 super chiles, 3 Carolina reapers, 2 ghosts, and 1 scorpion (this came out to about 3.3 cups of peppers). I used a whole red onion, 1+ cups of apple cider vinegar. I kept the 1/2 cup of sugar, added a dash of salt and mustard, and let it simmer for about an hour (more vinegar took more time to absorb).
Thanks for your fantastic site. And thanks for this fantastic relish. It can go anywhere. I want to just wash my hair with it.
Cheers from Texas! Happy sweating to all my fellow spiceheads!
Michael Hultquist - Chili Pepper Madness says
Thanks Derek!
Debbie Constant says
I am making this today with an abundance of jalapeños and mini bells. Can I add banana peppers to this?
Michael Hultquist - Chili Pepper Madness says
You sure can, Debbie! This works great with any peppers. Enjoy!!
dr bob says
Mike, can I use some frozen peppers in this relish recipe? Or throw in some dried cayennes?
Thanks. Great website.
Bob
Michael Hultquist - Chili Pepper Madness says
Hi, Dr. Bob. Yes, you can use frozen. Just thaw them first. For dried, it's best to rehydrate them first, though the texture will be much softer. Let me know how it goes for you. Enjoy.
Teryl says
Tripled this recipe today for canning. I canned 12-4 oz. jars and 2-pint jars. I used (red and green) Serrano chilies and Hungarian Hot peppers from my garden. This recipe is great! The relish is hot, but does not cause tears. I love it. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Teryl.
Mary says
I just made this for the first time today. I was just going to pickle the abundance of peppers from the garden that I harvested yesterday, so I was excited to come across this recipe. I used hot banana peppers, cow horn peppers, 2 red hot chili peppers, and some sweet snacking peppers. It’s delicious and I can’t wait to share it at the family cookout next weekend! Thanks so much for the recipe.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Mary! Nice.
Sheila Carey says
How long do you hot water bath this for and how do you check the ph I am going to make this today and I would like to can it into 1/4 pint jars
Michael Hultquist - Chili Pepper Madness says
Sheila, get a good pH meter for foods. I recommend Thermoworks. Here is my affiliate link to their pH meters: https://www.thermoworks.com/shop/products/pH-Humidity/pH?tw=CPM. For time, 10 minutes is usually sufficient, but you may need up to 20 depending on your elevation. See this resource for further info: http://nchfp.uga.edu/publications/publications_usda.html
L says
I used apple cider vinegar, it worked out perfectly!
I used all jalopenos because that’s all I had on hand, it’s absolutely delicious!
Thank you!
Stephanie Jones says
So easy! My Sugar Rush Peach Pepper plant has been VERY prolific this year, so I used them for all 3 cups. Sweet-hot DELICIOUSNESS! Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome!! Thanks, Stephanie!
Christina Auer says
This recipe was excellent. I had one serrano plant that produced a bazillion peppers. I followed somebody else's suggestion and did one colored bell pepper and a combination of serranos and jalapenos to make up 3 cups. I made a triple batch and am currently making a quadruple batch. This time I cut down the sugar a little as I thought it was pretty sweet, although delicious. Will be a yearly recipe for hot pepper harvest.
Michael Hultquist - Chili Pepper Madness says
Thanks, Christina! Glad you enjoyed it! Happy cooking!
Deborah Graham says
Made this for the very first time, and loved it! So easy to make. One can use any variety of peppers to measure 3 cups. I doubled it and it went so fast, I had to make more! Great use of my peppers!! Thanks you! It's wonderful! Hubby puts it on everything!
Michael Hultquist - Chili Pepper Madness says
Thanks, Deborah! Glad you enjoyed it.
Jen Maple says
So this is my year of peppers apparently. I grew purple, green, mad hatters, to Cayenne, chilis, serrano, tabasco and jalapeños. People also wanted to share there peppers with me so, I found this recipe. Made it first per recipe, and almost chased my family out of the house bc of the amount of capsaicin..we had to evacuate for a couple hours and take the dog too.
2nd time making it, I had 18 cups of peppers! So..I took this show outside, double gloves, goggles too bc after 2 squirts of hot pepper juice in the eye one should learn. I cooked this on the burner on the grill and have been eating this like mad. I have friends/ neighbors/foodies who are all giving me peppers so I will make more and share it with them! Love this!
Also..just wondering.
The mustard seed...whole or powered? I think I did powdered 1st and seed 2nd time.
Michael Hultquist - Chili Pepper Madness says
Outstanding! I love it. I use mustard seeds, but powdered will work as well.
Joe Feild says
1 medium red bell pepper and enough chopped serranos to make 3 cups of peppers total, 1 small red onion. Delicious. I tried it on a bagel with cream cheese. I'll be making more of this! Recipe claims a yield of 4 cups. I came up with exactly 2 cups. Not complaining just FYI
Michael Hultquist - Chili Pepper Madness says
Thanks, Joe. Glad you enjoyed it. Also, you're right, the yield is definitely closer to 2 cups, as everything breaks down. I've updated my information accordingly.
Sherri West says
Absolutely awesome!!! So simple and easy to make! We love everything spicy, and this was absolutely awesome! I used jalapeños, red chili peppers, serotto peppers, Cayenne pepper, ghost pepper and habanero! Thank you for the recipe! I never leave reviews BUT this deserved it!!!
Michael Hultquist - Chili Pepper Madness says
Very nice!! Glad you enjoyed it, Sherri! I love to hear it.
Tom C. says
I used cherry peppers, Fresnos, Anaheims, purple bells, and a few jalapenos, basically whatever came from my garden that week. I did really like the cherry pepper though, as that's what I grew up with.
Outstanding, I haven't had a person taste it that didn't want a jar from the next batch.
Thanks!
Michael Hultquist - Chili Pepper Madness says
Awesome! Great to hear, Tom! Enjoy.
Patty A Paulsen says
Holy Hannah! This is good. Mine is x-hot, so a little will go a long way. Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Patty! Yes, you can definitely make some hot relish! Enjoy.
Neil says
I mad the for the first time, just wow! Easy to do and follow.
I did tweak it slightly, I added 2 chopped tomatoes and an additional clove of garlic. Additionally, I used an immersion blender to chop it a bit more. My only thought is for my taste I’d cut the surgery to perhaps a 1/3 cup.
Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Neil! Thanks for sharing.
Ginny Milano says
Hi Mike! I will soon be using your wonderful hot pepper relish recipe for the third year! Just wanted to thank you again for sharing your delicious and easy recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad to hear it, Ginny! Thanks!
David Gilmour says
I made this today in my kitchen in Wales U.K. Turned out so tasty, I added a little black garlic salt and two scotch bonnets. Awesome, thanks Mike.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, David!
Jérémie says
Great video, dear Mike. I never made chili pepper relish, until now. So I just made a few amount of it, to try, with ½ cup of peppers. I used 1 Bhut Jolokia, 1 Brown Habanero, 1 Aji Cristal, 3 Datils, plus brown sugar, sherry vinegar and brown mustard.
I served it with a bunch of nice French cheeses… and all I wanted was to eat all the relish!!! Thanks a lot.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Jeremie!
Kathleen says
Looking forward to making batch of the pepper sauce. Thank you.
Michael Hultquist - Chili Pepper Madness says
Enjoy!!
Laura Coons says
Love this recipe, so easy, used red sweet peppers a d a ghost pepper and Carolina reaper, great flavor. Tossed brussel sprouts with it a d baked in the oven, was amazing!
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Laura! Got some heat there with the Reaper! You are a true chilihead.
Stephanie says
Can you freeze this relish in the jar?
Mike Hultquist says
Yes, you can freeze relish. It'll get softer after it thaws, but still good. Use a freezer-safe jar/container.
Rick says
Is this recipe suitable for canning?
Michael Hultquist - Chili Pepper Madness says
Rick, yes, though check the acidity. A pH of 3.5 or lower is best for home canning with the water bath method. Or, you can pressure can.
Amy says
I am going to be using red hot cherry peppers (I may add in some jalapeños) 1. Do you think that would be way too spicy using 2 pretty spicy types of peppers? And 2. Would you deseed and remove the ribs? Usually in hot pepper relish you see seeds...so maybe if I am supposed to deseed them, should I keep just a couple of the seeds in?
Thanks in advance! I can’t wait to make this tonight
Michael Hultquist - Chili Pepper Madness says
Amy, you'd get a good level of heat, though it will likely tamp down a bit from the other ingredients. I'm not sure of your heat preference, though. If you're concerned, you might use only one hot cherry and use sweet peppers for the remainder. You don't have to remove the seeds and innards if you don't want to. Some people prefer it. Coring them out will remove much of the heat. Enjoy!
Scott Crook says
It came out excellent. I removed the seeds from all my peppers.
I added 1 whole Sweet Onion.
5 cloves of Garlic
3 tsp. Mustard seed
3 Red Bell pepper
2 Jalapeño
6 Orange Thai Chiles (They start our yellow and turn orange at the end)
8 Red Thai Chiles Small
6 Large Red Thai Chilies
7 Red Torro Di Rossi
14 Maules Red Hot
1 tsp. Salt.
It has incredible flavor and not super hot.
Michael Hultquist - Chili Pepper Madness says
Sounds excellent, Scott! I love it.
Tom May says
This is delicious! Used Italian long hots, jalepenos, and grape tomatoes from the garden.
How long will this keep in the fridge?
Michael Hultquist - Chili Pepper Madness says
Very nice! Relishes can last for months because of the vinegar content. Keep it sealed and refrigerated. Enjoy!!
Susan Longley says
This is a beautiful relish. I used greens, reds, yellows, oranges. There's 6 different kinds in mine! Can't wait to try. Well, I can't wait for my husband to try it!
Michael Hultquist - Chili Pepper Madness says
Great, Susan!
Debra Cartier says
First time ever making relish with haberneros from garden. I snipped a bit for a taste of the heat and wow... they were hot!! I misjudged how many peppers I needed for 3 cups. I ended up with 8 cups of green & red peppers, along with 3/4 c of the kickers. I tripled the recipe. Followed it exactly except I used mustard powder, couldn't find mustard seed. The only thing I did wrong was put the lid on during simmer, so I had quite a bit of juice after 25 minutes. I thicken the mixture with 2 tbsp of cornstarch. All set.
Thank you for posting this easy recipe. Looking forward the plentiful peppers!
Michael Hultquist - Chili Pepper Madness says
Thanks, Debra! Glad you enjoyed it!
Bruce Alan Morris says
Made this just like the directions, but added a habenero, and 1 tsp salt. I want to make more with a little less sugar and a lil more salt. Will try to add some of this to Velveeta / Rotel cheese dip, and some brawts. It taste good right out the pot.
Michael Hultquist - Chili Pepper Madness says
Thanks, Bruce!
Jessica S says
I had to make a couple minor substitutions to make this with what I had at home, so I used apple cider vinegar and substituted turmeric for the mustard. I had lots of miscellaneous hot and less hot peppers in the garden and I threw them all in the food processor together with some seeds. This is so good. I will make it many more times! And I was so happy to use so much of my bountiful pepper harvest!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jessica!
Jennifer Kirwan says
This is my 2nd year attempting the hot pepper relish and its so good! Question...what does the mustard seed add to it? Also, i was thinking of adding a little fruit to kinda change it up a bit. Any suggestions?
Michael Hultquist - Chili Pepper Madness says
Jennifer, mustard seeds do add a flavor element, but you can definitely add other ingredients, such as fruit, to your preference. Let me know how it turns out for you.
Virginia MILANO says
You had me at "A VERY SIMPLE RECIPE"! My husband planted so many hot peppers, and he is the only one who eats them, but I just can't waste them. I followed your recipe using hot peppers and then I used bell peppers for a sweet relish. My husband loves it. This year he's planting even more peppers because his friends also love this relish. So easy. So good. So grateful you added this recipe online. Looks like I'll be making lots more relish this year. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent! So happy to hear! Thanks, Virginia. I'm very happy you've enjoyed the relish. Take care.
Oroku Saki says
Is it 3 cups of peppers before or after dicing?
Michael Hultquist - Chili Pepper Madness says
Oroku, it is after chopping. 3 cups chopped peppers. Let me know how it turns out for you.
emma says
I forgot to rate the recipe in my comment.
emma says
Just made it and yummmm - I can use this a dozen ways!! Thanks for inspiring me to use that cup of little Thai peppers lingering in the fridge. Not supposed to have sugar so I added one TBS of Mirin instead. (sweet Japanese rice wine vinegar). Also reduced the onion by half but added 1/2 red pepper. It's one hot, sour and slightly sweet little bomb.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Emma! I appreciate the comments. And the rating below! Thanks!
Sarah says
Just tasted some I made earlier so delicious I used a mixture of scotch bonnet. habanero ,and hot finger chillies . It was so easy to make .
Jow would you recommend storing .
Michael Hultquist - Chili Pepper Madness says
Thanks, Sarah. Glad you enjoyed it. I usually just keep mine in a sealed container in the refrigerator. It should last a good few weeks that way because of the vinegar content.
Sue says
Do you leave the seeds in?
Michael Hultquist - Chili Pepper Madness says
Sue, I usually do, but you can remove them if you'd like. Let me know how it turns out for you.
Ken says
Loved the recipe, very simple to follow. I used a mix of habanero and Thai hot chilli peppers which were a dark green, I also added some fresh lemon juice for more acid and a carrot for some more color, came out awesome.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ken! Glad you enjoyed it!
Jim says
Great recipe we love it! The only thing I added was a quarter cup of lemon juice. FANTASTICO!
Michael Hultquist - Chili Pepper Madness says
Excellent, Jim! Nice touch with the lemon juice! Enjoy!!!
t says
Love this! My dad is a pepper guy, and I... am not. However, I made this (a milder version) for some cheesesteaks and it was so good! I decided my dad would love it so he gave me a gallon bag of jalapenos to use. He LOVED it. Now... I have been given 2-3 gallons of varying garden peppers to make. Thank you for the simple and delicious recipe.
Michael Hultquist - Chili Pepper Madness says
Excellent, T! Super happy your Dad loves it! Great news! I appreciate your letting me know about it.
Mary says
Is this a tested recipe for canning?
Michael Hultquist - Chili Pepper Madness says
Mary, if you'd like to can this, check the pH first. It is best to be 3.5 or below for home canning. If it is not, add a bit of vinegar or lemon juice to lower the pH, then proceed with canning. Or use a pressure canner. Let me know how it goes.
marshall reagan says
I am looking for a recipe to can pimento peppers . the only one I could find was in litres & grams etc.
Michael Hultquist - Chili Pepper Madness says
Marshall, I don't have an exact recipe for that. The closest I have is this one for banana peppers. Same process applies. I hope it helps or gives some direction: https://www.chilipeppermadness.com/recipes/pickled-banana-peppers/.
All you need to do is google metric conversion rates,problem solved. says
All you need to do is google metric conversion rates,problem solved.
Emily says
Do you have a cherry pepper hoagie spread recipe ? I don’t want anything sweet. I just want the peppers and vinegar
Michael Hultquist - Chili Pepper Madness says
Emily, not exactly that, but you CAN use this exact recipe and omit the sugar. No sweet needed if you prefer. Let me know how it turns out for you.
Rob says
Any tips on the ratio's of peppers? ( Like 1 ghost, 2 habanero,...)
I want to make a super hot relish, and a milder version.
Thanks a lot in advance. This site is super!
Michael Hultquist - Chili Pepper Madness says
Rob, it really would depend on your heat tolerance. You could use all ghost peppers, but that might be too hot for some. If you're not sure and don't want to make it TOO hot, go with a single ghost pepper (or hotter) and balance it out with milder peppers. If you eat superhots all the time, no worries. Go for it! I hope this helps. Let me know how the relish turns out. Enjoy!
Cindy says
Thank you for the recipe.
My family really enjoyed it.
I used a variety of peppers - some hot, some mild. It has a great taste and was easy to make.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cindy. It's perfect with a good variety of peppers. I love it! Glad you enjoyed it.
Xander says
Thanks for the inspiration - I made some changes, and used "wildfire" chili which I had way too much of (just basic green/red chili):
-First, I caramelized the onion - the onion needs some time for the sweetness to come out. I used some red onion and white onion, and I cooked it with the yellow mustard seeds in a small amount of good olive oil.
-Then, I added the rough chopped chili to the caramelized onion, along with a touch of salt. Again, the chili needs some time for the sugars to really come out of it, and the flavour to develop. I added some Manuka honey (which I had lying around) and some brown sugar.
-Once the chili was soft, I added lemon zest, and a couple of low acid tomatoes - I let these cook down
-Once the whole mixture is looking nice and soft and caramelized, I added the vinegar, along with the juice of a lemon.
-I let all this slowly simmer and reduce, and then jarred it!
Cheers 🙂
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Xander! Nice elaboration!
JAMES CARCH says
Can this relish be frozen?
Michael Hultquist - Chili Pepper Madness says
James, yes, you can freeze relish. Vacuum sealing is best, but any freezer container will do. Let me know how it turns out for you. Freezing may affect the texture a bit, but it will be still good.
Kathy says
Was wondering what shelf life is in fridge?
Michael Hultquist - Chili Pepper Madness says
Kathy, relish is pretty acidic from the vinegar, so should easily last a few months.
Cleveland Baker says
Wickles Hot Pepper Relish is Right Good ... Ain't Got Nothing on This ... Used extra 1/4 cup of all Splenda for Sugar to make it Low Carb All Splenda, Extra 25 minutes of simmer
Michael Hultquist - Chili Pepper Madness says
Thanks, Cleveland. I'm glad you enjoyed it.
Tonia Yaegle says
I have a question. while this is hot in the pan... can I can it ? with a 10 or 15 minute hot bath ?
Michael Hultquist - Chili Pepper Madness says
Tonia, yes, you can process this hot pepper relish. Check the acidity, however. It should be 4.0 or below for home jarring. Otherwise you should use a pressure canner.
Sean says
How long will this recipe hold for before it goes off.
Michael Hultquist - Chili Pepper Madness says
Sean, the vinegar acts as a preservative, so if you keep it sealed and in the fridge, it will last several weeks or longer.
Carol says
How much relish does it make?
REPLY: Carol, this will yield about 4 cups. -- Mike from Chili Pepper Madness.
Heather says
I have peppers coming out my ears! Came online looking for a recipe similar to "Tuong Ot Toi VietNam Chili Garlic Sauce" and found this one. Looks awesome! Any suggestions for canning this recipe?
REPLY: Heather, that's great. Check out the preserving section on our site. I hope this helps! -- Mike from Chili Pepper Madness.
mark says
if storing would i add oil
REPLY: Mark, no, the acidity should be low enough for processing. No real need to add in oil. -- Mike from Chili Pepper Madness.
dak says
Thanks for this. We grow padrón peppers, and if you go on vacation and leave them on the plant they get very hot. But they make a delicious relish with this recipe. Seed them first and the relish is not too hot,but hot enough. I cut the recipe in thirds to try it out and used maybe 1 1/2t salt. Thanks again. It's tailor made for a spread with beef, like a chimichurri.
parker boerner says
can you freeze it?
REPLY: Parker, yes, you can, though I think it would get pretty soft once thawed. -- Mike from Chili Pepper Madness.
Carole says
Holy moly this is good. I used a combination of habenaro,red thai chill hot purple and long red sweet. Had to cook it much longer than 30 minutes but I think it was because I used medium onion.
samantha says
Divine, thank you, have been looking for a recipe like this for ages, I think I caramelised the sugar too much but it's still amazing|
Gordon says
This was absolutely delicious. I also added some thawed frozen mango pieces to help sweeten and flavor the relish. I did reduce the sugar as a result. Thanks for the recipe.
Lucy @ Bake Play Smile says
Oh this would be perfect with so many dishes! Love it!! Thanks so much for linking up with Fabulous Foodie Fridays! Have a great weekend xx
Mike from Chili Pepper Madness says
If stored in a sealed container in the fridge, this can easily last a month or longer, because of the vinegar, though if you preserve it via proper canning or jarring methods, with a waterbath and sterilized jars that are sealed, it can last as long as any canned goods.
Joe says
Looks great. How would you suggest perserving to carry through the winter? Bought a similar item from American Spoon, their "Chili Jam", great taste, but $13 for a small 8 ounce jar! Joe, jalamusa@aol.com
Michael Hultquist - Chili Pepper Madness says
Joe, you can swirl it into soups, stews or chilis for some extra flavor. So many ways!
David says
Hi there...could I just ask how long this sauce will need if jarred properly ?
Regards
Dave
Michael Hultquist - Chili Pepper Madness says
David, if you did a hot water bath and jarred it, it would last a good year or longer. Once it is opened, though, a couple months in the fridge, covered.