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 red bell pepper 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 and jalapeno peppers, Fresno peppers and milder Anaheim peppers for body and flavor.
- Vinegar. I use white wine vinegar usually, though any good vinegar will do as long as it is 5% acidity. Consider apple cider vinegar or even balsamic vinegar. Do not use homemade vinegar or low-acid varieties, as the exact acidity is what keeps the relish safe from spoilage.
- 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
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, trinidad scorpion peppers, 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 peppers, 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.
Storage Information
Pepper relish will last months in the refrigerator properly sealed because of the acidity from the vinegar. Hot pepper relish is great for water bath canning as well, if you'd like to store the hot pepper relish longer term in a pantry. I've included a pepper relish recipe for canning below the recipe card developed on the USDA tested ratio.
You can freeze pepper relish, though it can affect the consistency.
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. People love it over cream cheese with crackers.
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!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 71.
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
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
How to Can Hot Pepper Relish for the Pantry
The quick version above is a refrigerator relish. It keeps for weeks in the fridge thanks to the vinegar, no canning gear needed. But if your garden is producing peppers faster than you can eat them, water bath canning is ideal for longer term pantry storage.
NOTE: For shelf-stable jars, use the recipe below, not the quick refrigerator version above. That one was developed for flavor and for the fridge, where refrigeration keeps it safe. A jar sitting on a pantry shelf has no such backup, so the vinegar has to do the safety work, and that means the pepper-to-vinegar ratio matters as much as the taste.
The recipe below is developed on the USDA tested ratio, so it is safe for the pantry. Two important rules:
- Keep the total ground peppers at 10 cups. Use any peppers, from super mild to superhot and any mix in between.
- Do not change the vinegar, sugar, salt, or mustard amounts, and use vinegar that is 5% acidity.
Canned Hot Pepper Relish (Water Bath)
Ingredients:
- 5 cups ground sweet or mild peppers (bell, Anaheim, or a mix), with their juices, about 3 to 4 pounds before grinding
- 5 cups ground hot chilies (jalapeno, serrano, Fresno, with a habanero or two if you want real heat), with their juices, about 3 to 4 pounds before grinding
- 1 1/2 cups ground onion (about 3 medium yellow onions), with juices
- 2 1/2 cups distilled white or apple cider vinegar, 5% acidity
- 2 cups sugar
- 4 teaspoons pickling salt
- 4 teaspoons mustard seed
Instructions:
- Prep your canner and jars. Fill a water bath canner, set the rack, and bring it up to a simmer. Wash 6 pint jars (or half pints) and keep them hot until you fill them. Prep new lids and bands per the manufacturer.
- Glove up and grind. Wear gloves and keep your hands away from your face while you work with hot peppers. Wash and stem the peppers, seed the sweet peppers, and coarsely grind the peppers and peeled onion (a food processor on pulse or a grinder attachment both work).
- Measure into the pot. Measure 5 cups ground sweet peppers, 5 cups ground hot peppers, and 1 1/2 cups ground onion, all with their juices, into a large stockpot. Add the vinegar, sugar, pickling salt, and mustard seed.
- Boil, then simmer. Bring to a boil over high heat, then reduce to a low boil and cook 30 minutes, stirring often so it does not scorch.
- Fill the jars. Ladle the hot relish into your hot jars, leaving 1/2 inch headspace. Run a bubble tool around the inside, recheck the headspace, and wipe the rims with a clean damp paper towel. Set the lids and tighten the bands fingertip tight.
- Process in the water bath canner for the time in the chart below for your altitude. Start timing once the water is at a full rolling boil.
- Cool and check. Turn off the heat, wait 5 minutes, then lift the jars out and set them on a towel. Leave them undisturbed 12 to 24 hours, then check that every lid sealed. Sealed jars keep up to a year in a cool, dark pantry. Refrigerate any jar that did not seal and use it first.
Altitude chart (this recipe, boiling water canner, pints or half pints):
| Your elevation | Processing time |
| 0 to 1,000 ft | 10 minutes |
| 1,001 to 6,000 ft | 15 minutes |
| Above 6,000 ft | 20 minutes |
Makes 6 pint jars.
Canning safely: this recipe follows a USDA tested ratio. For full water bath canning guidance and safety background, see the National Center for Home Food Preservation.
NOTE: This recipe was updated on 6/30/26 to include new information, including canning information. It was originally published on 7/29/2015.
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.
Jill says
My mouth is watering! Can’t wait to make this later today!
Thank you!!!
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!