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.
Hot Pepper Relish
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|
- 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.