Hot Pepper Relish
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.