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 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 - 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, 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. Not 11, not 12. Ten. 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.
Dee says
I wish I could rate this 10 stars! I just finished making my second batch of this magical stuff! Thanks so much for this recipe, it’s made me excited about our usual excess of peppers. I normally stress out and despite our best efforts, we wind up throwing some out. Never again!
Mike Hultquist says
Yes!! Thanks, Dee! Very glad to be helpful. Relish really a GREAT way to preserve those peppers. Cheers.
Curt Mitchell says
Hi Mike,
Made your Hot Pepper
Relish. Excellent.
Thank You,
Curt
Mike Hultquist says
Thanks so much, Curt! Very happy you enjoyed it! Great for this time of year for sure.
Bob Melcher says
Used it before, every year or so and can a half dozen quarts. Half go to neighbors, i eat the rest. Got 6 on the stove right now!
Mike Hultquist says
Great gift, Bob. Glad you like it.
Laura MacDonald says
How do you can it?
David says
Excellent recipe. I used jalapeños, hadaneros, banana peppers, a ghost pepper or two, and a couple other hot varieties. Also threw in a green tomato and cut the sugar in half.
How long will jars of these keep?
Mike Hultquist says
Outstanding! Nice heat right there! This should last several months covered in the refrigerator, David, due to the acidity.
Ken says
I made this recipe with sweet pepper, bell peppers and Habaneros. on 10/8/23.
I then pressure canned it.
It came out really good, The vinegar is still mellowing out, but in another week, it should be perfect. My ratios were 8 cups of sweet peppers and Bells, and 2 cups of habanero. not the hottest relish out there, but for me it is a good every day relish.
I picked another 32 cup bowl worth of red and orange habaneros, and plan to make a larger batch of this this weekend.
Great recipe, and dead simple.
Mike Hultquist says
I love it! Thanks so much, Ken. Enjoy, my friend!
Jen says
Can this recipe be canned using the water bath method?
Mike Hultquist says
Jen, yes, you should be able to do that, no problem. Plenty of acidity.
Kathi says
can I hot water can this after it is made?
Ken says
My garden is overloaded with peppers this year.
I have the following peppers ripening now.
Habanero, Caribbean Red, Scotch Bonnet, Scorpion, Ghost and Carolina Reaper.
I like to make pepper relish and pressure can it, so it last for years.
I found your recipe, and it looks really good. I will be making some Habanero and Caribbean Red relish using this recipe, with some sweet peppers to break up the heat a bit. I love really hot stuff, but for my every day relish I really like the flavors of the habanero, that fruity taste just before the heat hits. It is great on anything including fish.
Thank you for posting this recipe.
Mike H. says
You are very welcome, Ken - enjoy!
Shauna says
Wow! So I have an over abundance of peppers this year from my garden. I’ve made pepper jams but wanted to make a relish and found this recipe! Hands down 5 stars! ⭐️
I’d give it 6 if I could.
I used 5 small jalapeños, 2 habaneros, 4 Serrano (2 red 2 green) and 2 bell peppers one almost red and a orangish red one. My onion was a sweet one and did everything else you mentioned to do. Omfg this is amazing! It’s hot but sooo good.. sweet heat! Thanks for a great recipe.
Mike Hultquist says
Excellent! I appreciate it, Shauna! Very happy you love it! Yay! Enjoy.
Jenny says
Thanks for this comment. I was trying to figure out how many peppers I needed for 3 cups!
Samantha says
I made a small batch when I had a bag of mini peppers left over from a party. I added just 1 jalapeno to spice it up but could have added more. We were hooked and I had just enough to fill 4 1/2 pint jars that I cc'd water bathed. Today I tripled the recipe. Delicious served with cream cheese and crackers or our favorite is to grill italian sausage and serve it on a crusty bun with the relish. Fantastic recipe.
Mike Hultquist says
Yay!! Thanks, Samantha! Super happy you all enjoyed it!
Pam G says
Thanks Mike, for providing a sliding scalable recipe for this yummy relish. This was my first attempt using 3 Sugar Rush, 2 Fresno & 1 Jalapeno's from our garden (all seeded and cleaned up to limit heat this time). Just a scaled down version to give it a try. The result was a lovely warm (mouth only not all the way down the throat) to med heat and a twang but sweet at the same time. Next time I'm going to blister the Fresno's and see if they yield a softer skin and maybe another layer of roasted flavor? Anyway, I love your website and intend on giving so many of your ideas a try. Cheers!
Mike Hultquist says
Thanks so much, Pam. Glad you enjoyed it! I think roasting the peppers first would be a great flavor addition.
Steve Wieder says
hey Mike, I've been making something similar for a couple years now. I thought I'd try something new,and give your recipe a try..I used a variety of hot peppers plus I added some cauliflower, carrots, and olives.to make it pretty looking in color, and a little more Italian..I'm from Chicago and I love my hot pepper relish on my beef and sausage sandwiches. since I moved to Arizona I can't find anything close to back east.any way I made your recipe and it was very good..what I ended up doing was after every cools down, I drain the liquid, jared the relish and fill the jars with avocado and soybean oil..about a 60/40 mix. I love the hot oil that it produces too.its like a giardiniera. its very good. I use it on crackers, sandwiches and sometimes I just spoon it out of the jar. I followed your pickling process to the tee,and the flavors were amazing..I just kicked my giardiniera up a notch.thank you for your recipe..the flavors are amazing..out of 6 jars I made, 3 are gone already....my buddy stopped by the other day and had some on his sausage sandwich and raved about it..so I had to give him a jar.. thanks again for another great recipe..
Mike Hultquist says
Sounds great, Steve! I love it. I'm also from the Chicago area. I have to make my own giardiniera now since I can't get it anywhere. Not sure if you saw it, but check out my Homemade Chicago-Style Giardiniera Recipe if you care to: https://www.chilipeppermadness.com/recipes/giardiniera/
Hester says
This is the best recipe! It's so delicious and it's simple and versatile. Doesn't get much better. I throw my peppers and onions in the food processor and give them a quick chop and then all goes in the pot. It's a stand-by recipe for myself and for gifts. Great use of the huge amount of garden peppers. Thank you!!
Mike Hultquist says
Excellent to hear, Hester! Yes! I love it. Glad you're enjoying it!