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.
Hot Pepper Relish Recipe
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. Consider apple cider vinegar or even balsamic vinegar.
- 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 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. 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.
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
NOTE: This recipe was updated on 5/21/21 to include new information, photos and video. It was originally published on 7/29/2015.
Travis says
I made this last night but used jalapeños, red and orange habaneros, ghost, scorpion and reapers and boy let me tell you it’s hot but still tastes great. A little will go a long way lol
Mike Hultquist says
Excellent! Glad you enjoyed it, Travis! =)
Tracy H says
Brought this for a weekly ‘jerky night’ - I’m an out of town visitor. I added a bit of turmeric, brought a cheeses, crackers and some other hot pepper jams I make - this one was the RAVE!!!! I didn’t expect this to be the rave, thought my peach habanero jelly - but boy was I wrong and all the gardens took the extra jars home - awesome!!!
Mike Hultquist says
Wow, this is great to hear, Tracy! Awesome! I love to hear it. Glad it was such a hit.
Joe says
Made it with Hungarian wax, jalapeño and Anaheim from the garden. We canned it (10 min water bath) but had some left over to eat right way. Really enjoyed it on crackers with cheese. Simple and delicious, great recipe!
Mike Hultquist says
Excellent! Glad you enjoyed it, Joe! Thanks for sharing! I appreciate it.
Dave says
Tried this recipe. Turned easy and delicious. I didn’t have mustard seed so I subbed with celery seed.
Mike Hultquist says
Great! Glad you enjoyed it, Dave!
Helen says
I've been using this recipe for a few years. The past two years, we have smoked the peppers in our smoker. it gives the relish a little more depth. We process them in small jars, and give as gifts. Everyone raves about it!
Mike Hultquist says
Awesome! Thanks, Helen! I love the addition of the smoke!
Lori says
I make this recipe every year in bulk and my co-workers line up for a pint! I use whatever peppers are given to me by the farmers in my office. It’s amazing in hamburgers!
Mike Hultquist says
Outstanding! Very happy it is enjoyed! Thanks, Lori.
Catherine says
Hi i ´m allergic to mustard, can i put tumeric instead? And can i canne this recipe?
Thanks
Mike Hultquist says
You can use turmeric, Catherine. Yes, you can can it, but check the acidity. Shoot for a pH of 3.5 or lower.
Joy Jones says
Last year I had an abundance of both sweet and hot banana peppers. I made this recipe with them and boy was it a hit! Thanks for a terrific recipe!
Mike Hultquist says
Perfect! Thanks, Joy!
Tina says
This recipe is amazing. We love it!
Mike Hultquist says
Great! Thanks, Tina!
Moose says
I have people wanting to buy multiple jars of this. I made mine with red and green jalapenos, cayennes and habanero.To add just another layer of flavor, I added diced dill pickles and a tbsp of dark brown sugar. Took it to our pepperhead gathering and the licked the jar dry.
Thanks
Mike Hultquist says
Awesome! Glad it is so well enjoyed, Moose!
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.