x

Email this Recipe

Sauced

Hot Pepper Relish

Hot Pepper Relish

[ Photographs: Joshua Bousel ]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Hot Pepper Relish

Loading text goes here What's This? OK

About This Recipe

Yield:makes about 1 1/2 cups
Active time:20 minutes
Total time:2 hours 20 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Hot Pepper Relish

Ingredients

  • 1/2 pound hot green peppers (such as jalapeƱos or serranos), stemmed, seeds removed for a more mild relish
  • 1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
  • 1/2 pound yellow onions, roughly chopped
  • 1 tablespoon kosher salt
  • 1/2 cup cider vinegar
  • 1/4 cup white sugar

Procedures

  1. 1

    Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.

  2. 2

    Transfer pepper mixture to a fine mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.

  3. 3

    In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add in pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: