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29 July 2015

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

This very simple recipe for pickled pepper relish 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.

Hot Pepper Relish

Make Relish to Preserve Your Peppers

Seriously, if your garden is practically exploding with chili peppers like mine does every year, consider the humble 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.

Hot Pepper Relish

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, 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.

How Do You Use Chili 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.

Hot Pepper Relish

Enjoy! It’s time to make the relish!

Check Out These Other Popular Pepper Relish Recipes

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
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4.91 from 21 votes

Hot Pepper Relish Recipe

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 64
Calories: 9kcal


  • 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


  • 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!


Makes about 4 cups.
Heat Factor: HOT, though you can incorporate milder peppers, if desired.


Calories: 9kcal | Carbohydrates: 2g | Potassium: 17mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 9mg | Calcium: 1mg | Iron: 0.1mg