Hot Pepper Relish

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When it comes to condiments, not many can compare to hot pepper relish. Perfectly balanced with sweet and spice, this recipe adds so much texture and flavor to your food. Whipping up a couple jars of relish is also an easy way to preserve peppers from the garden.

This recipe uses hot peppers and sweet peppers for a balanced taste that everyone can enjoy. I particularly like this recipe on sandwiches and cookout foods (like hot dogs and burgers), but we’ll eat it on just about anything.

Recipe Highlights

• With minimal prep-work and ingredients, this relish comes together in under 20 minutes. It’s easy to make regardless of your skill level in the kitchen.
• You can use any type of pepper in this recipe. I love the way red bell peppers look, but feel free to use orange, yellow, or other sweet peppers you may have on hand.
• This is a versatile recipe that works on grilled meats, hot dogs, burgers and sandwiches. You can even mix a little into some mayo for delicious, spicy spread.
• This recipe will keep in the fridge for several months. It’s a good way to preserve a harvest of fresh veggies.

Ingredients Needed

• Bell peppers – You can use any color bell pepper, but I like the way red or orange look in this recipe. Any sweet pepper will also work in its place, as long as it amounts to a similar volume of peppers.
• Jalapeno peppers – For a mild spice, we use jalapeño peppers. You can easily bring up the spice level in this relish by throwing in a spicier pepper, too.
• Onion – White onion works best, but I have also tested using yellow with good results.
• Garlic – Fresh garlic cloves give the best flavor. Try not to use jarred or pre-minced garlic. For an even tangier recipe, use pickled garlic.
• Vinegar – White vinegar tasted bests to me, while apple cider vinegar has a more punchy flavor.
• Sugar – This relish recipe is both spicy and sweet. We always use some sugar in our relishes, and I don’t recommend skipping it as the flavor will be very different.
• Mustard seed – This is one of the spices I always like to use in pickles and relishes. You can mix up which spices you like to customize the flavor.
• Salt – Salt is required for this recipe to balance the flavors and help aid in preservation.

How to make hot pepper relish

This recipe could not be easier to make. If you don’t have a food processor, you can also hand-chop the ingredients finely.

Start by pulsing the chopped peppers in a food processor till they are chopped. In our experience, it is best to work in batches if you do not have a large food processor.

Transfer peppers to a large bowl. Then, pulse up the garlic and onion till they are about 1/4 inch in size. Transfer them to the bowl with the peppers.

In a Dutch oven or large pot, bring vinegar, sugar, mustard seed and salt to a boil over medium-high heat.

Add the chopped vegetable mixture and reduce heat to medium. Simmer for 15-20 minutes until the relish is thickened.

Ladle into jars and allow relish to cool completely before refrigerating.

Storage and serving

This recipe can be stored for up to 3 months in the refrigerator. Be sure to store the relish in an airtight container.

For longer term storage, this recipe can be canned. Cooking time depends on your location, so be sure to follow the USDA guidelines for home canning. Sealed jars that are properly preserved will keep for up to one year.

Other pepper relish recipes

• Banana Pepper Relish
• Jalapeño Relish
• Poblano Corn Relish