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[ Photographs: Joshua Bousel ]

When trying out new relish recipes to top grilled dogs this summer, I may have awarded a tricolor sweet pepper relish the distinction of being my favorite, but this hot pepper relish was a very close second.

I'm a sucker for anything spicy, and the mix of green and red hot peppers here—I used jalape├▒os and cherry peppers—made it instantly attractive. The peppers are finely chopped in a food processor with some onion, then salted and strained of excess water. Finally, the mix is simmered in vinegar and sugar, giving it its relish tang.

I had removed the seeds from my peppers, so I ended up with a fruity, sweet heat that would be pretty universally pleasing. If making it again, I'd leave the seeds in to give it a fiery intensity, placating my need for something spicy and giving new meaning to the "hot" in hot dog.

Get The Recipe!

Hot Pepper Relish ┬╗

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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