This recipe appears in:Sauced: Hot Pepper Relish
Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog.
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.
- 1/2 pound hot green peppers (such as jalapeños 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
Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.
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.
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.