Hot Pepper Relish Recipe

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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 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.

Recipe Facts

Active: 20 mins
Total: 2 hrs 20 mins
Serves: 12 servings
Makes: 1 1/2 cups

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Ingredients

  • 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

Directions

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

  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. 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.

Special equipment

Food processor

Nutrition Facts (per serving)
38 Calories
0g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 38
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 317mg 14%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 1g
Vitamin C 47mg 237%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)