Banana Pepper Relish
A sweet, tangy banana pepper relish simmered until the peppers turn golden. Ready in 30 minutes, with an easy option to adjust the heat.
Servings: 32 tablespoons
Calories: 20kcal
Ingredients
- 3 cups chopped banana peppers core fully for no heat
- 3/4 cup white wine vinegar use apple cider vinegar for more tang
- 1/2 cup sugar
- 1/4 small onion finely chopped
- 2-3 cloves garlic minced
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- Salt to taste
- Optional: 1 small Fresno or jalapeño pepper, chopped, for extra heat
Instructions
- Add the vinegar, sugar, onion, garlic, mustard seeds, turmeric, and salt to a saucepan over medium heat. Stir until the sugar dissolves and bring to a light boil.
- Add the banana peppers (and optional hot pepper). Reduce the heat to low and simmer uncovered for 20 minutes, until the peppers turn golden and absorb the seasoned liquid.
- Remove from the heat, spoon into a jar, and let cool.
- Serve at room temperature or chilled.
Notes
For a milder relish, core the banana peppers completely before chopping. For more heat, leave in some ribs and seeds, or add a chopped Fresno or jalapeño. Store in the refrigerator for up to 2 months. Not formulated for water bath canning.
Makes about 2 cups.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 20mg | Calcium: 3mg | Iron: 0.2mg