Hot Pepper Relish - The Perfect Sandwich Condiment

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while remaining tangy.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

hot peppers

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños provide a similar heat level, while banana peppers are milder.

Start with about 2 lbs of red bell peppers, which is about five or six depending on size.

Use about 6 oz of green jalapenos, which is about four medium jalapenos.

Chop the bell peppers into 1-inch pieces, removing stems and seeds, and place them in a food processor.

Pulse the bell peppers until they reach a fine consistency, about 1/4 inch pieces, and set aside in a bowl.

Chop the jalapenos into 1-inch pieces, removing seeds, and process them in the food processor separately if needed.

Add the processed jalapenos to the bowl with the bell peppers.

Chop the onion into 1-inch pieces and add to the food processor with the whole garlic cloves, then pulse until finely chopped.

Combine the chopped onion and garlic with the peppers in the bowl.

In a large pot, bring the white vinegar, sea salt, mustard seed, and white sugar to a boil, stirring occasionally until dissolved.

Once boiling, add the pepper, onion, and garlic mixture to the pot and mix well to incorporate.

Reduce heat to medium and simmer for about 15 to 20 minutes, until the mixture starts to thicken up.

Remove from heat and prepare to fill jars with the hot relish using a ladle and jar funnel, leaving about 1 inch of headspace.

Allow the jars to cool at room temperature for at least 1 to 2 hours before refrigerating to avoid shattering.

Once refrigerated, the relish should last at least 2 to 3 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary