Hot Pepper Relish

Like many of you, I started a quarantine garden (2020). I have had smaller gardens in past years, but this year I went big – especially with peppers. I planted banana peppers, jalapenos, poblanos, habaneros… the list goes on. In my last few container gardens I got several to harvest, but this year I am in over my head with peppers! I have given a ton away and made several batches of my favorite pickled jalapenos but I was hoping to find something that would use a lot of them up at once. That’s when I started putting together this hot pepper relish recipe!

What Types of Peppers I Used

Keep in mind I like spicy food! So of course I chose the jalapenos and habaneros to go in this. But I also threw in some banana peppers to tone it down a bit since I was planning to use this for several upcoming dishes. I wanted to be able to taste the heat and the flavor instead of just the screaming hot sensation.

If you don’t have peppers waiting in your garden (or a garden at all) then these are still pretty common in most grocery stores. But if you do have a garden, go ahead and pick a few of those peppers you worked so hard to grow.

Hot Garden Peppers

I picked about 15 small to medium sized jalapenos and banana peppers for an 8 ounce batch of relish. You may need less depending on how big yours are. I also selected 3 habaneros (a little goes a long way with these). The more orange they are, the hotter they will be.

Making the Relish

This recipe comes together super quick! The first step is to wash and dry the peppers. Then remove the stems. If you are sensitive to capsaicin (the stuff that makes the peppers hot) then be sure to wear gloves and wash your hands thoroughly while you remove the stems and work through the recipe steps.

With the stems removed, toss all of the peppers into a food processor. You will want to leave all the seeds and ribs in this recipe to get the full heat from the peppers. This food processor is my absolute favorite because there are so many things you can do with it in addition to the food processing function.

Pulse the peppers several times until all peppers are finely chopped. Carefully spoon the mixture into an 8 ounce glass jar, packing the peppers down tightly, using the back of the spoon, as you fill.

Pepper Relish in Ninja Blender

The final step is to boil water, distilled white vinegar and pickling salt in a small saucepan. I also add sugar and minced garlic for extra flavor.

When the mixture is brought to a boil, carefully pour it into the jar to cover the peppers. Tightly screw on the lid and let the jar come to room temperature before storing in the refrigerator.

Don’t mind the “mild” lid on my jar – haha! I ran out of regular Ball jars but I always save salsa or hot sauce jars from the store so I have something on hand when I need it! This recipe is not mild.

Hot Pepper Relish

How Soon Will it Be Ready?

Since we used a food processor to chop the peppers up very small, it doesn’t take much time at all! In fact, we sprinkled some over nachos just a few hours later for dinner.

How Long Does Hot Pepper Relish Last?

This is a recipe meant to be consumed reasonably quickly, much like refrigerator pickles or pickled jalapenos. That being said, you should have no troubles keeping it in the refrigerator for a month.

Yes, You Can Use Other Peppers!

If you aren’t able to get your hands on habaneros or other peppers I used, don’t worry! Get creative instead! The pickling liquid (water, vinegar, pickling salt + other spices, if used) is a great base for any pepper.

My Favorite Ways to Use Hot Pepper Relish

I’ll find an excuse to eat this on pretty much anything, but here are a few of my favorites:

  • Nacho/Taco Topping
  • Mixed in Chili
  • Tuna Salad (use this instead of sweet relish for a spicy kick)

Want More?

For more easy pickled recipes, check out some of my other posts!
Pickled Jalapenos
Refrigerator Pickles

Have you tried this recipe or your own combination of peppers? Let me know in the comments!

If you haven’t already, follow me on Pinterest so you never miss a new recipe!

Hot Pepper Relish

Prep Time5 minutes

Ingredients

  • 10-15 Assorted Peppers (jalapeno, banana, habanero – etc)
  • 1/4 cup water
  • 1/4 cup white vinegar
  • 1/2 teaspoon pickling salt
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic

Instructions

  • Wash and dry peppers
  • Remove stems, leaving ribs and seeds
  • Place peppers into food processor and pulse until all peppers are finely chopped
  • Spoon peppers into 8oz glass jar and pack tightly, using back of spoon to push down into jar
  • Boil vinegar, water, pickling salt, sugar and garlic in small saucepan
  • Pour liquid mixture into jar, covering all of the peppers
  • Seal jar tightly with lid. Let cool to room temperature and store in refrigerator

Notes

Makes one 8 ounce jar of hot pepper relish
 
Store in refrigerator, use within one month
 
If using very hot peppers (like habanero), wear gloves while removing stems to prevent skin sensitivity.  Wash hands immediately after handling.

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