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“Hot Pepper Relish”

Prep Time1 hour 10 minutes
Cook Time15 minutes
Total Time1 hour 25 minutes
Servings: 1 pint

Ingredients

  • 1/2 pound hot red and green peppers stemmed, and seeds removed for a more mild relish
  • 1/2 pound yellow onion quartered
  • 1 tablespoon salt
  • 1/2 cup apple cider vinegar
  • 1 teaspoon sugar

Instructions

  • Combine the peppers and onion in a food processor and pulse until uniform and finely minced.
  • Transfer to a fine mesh strainer set over a bowl, sprinkle in the salt and mix. Let strain for 1 hour.
  • In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve the sugar. Add in pepper onion mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer contents to an airtight container and store in refrigerator up to 6 months.

Notes

The red peppers in our garden were quite mild, so I kept the seeds in and added 1 deseeded jalapeño to the mix for the perfect kick. Taste your peppers and adjust accordingly!