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.
- 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.
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