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 jalapeños 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.
- 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.