Pepper Relish
This sweet hot pepper relish has small pieces of pepper in a tangy brine with moderate chile heat. It's a great condiment for hot dogs, burgers or cooked meats or veggies.
Servings: 2 pints
Equipment
- Dutch Oven or Large Pot
Ingredients
- 5 bell peppers stemmed, seeded and roughly chopped
- 2 jalapeño peppers stemmed and seeded
- 1 serrano pepper or habanero pepper, seeded, optional for extra heat
- 1 yellow onion medium, roughly chopped
- 5 Cloves garlic smashed
For the Brine
- 1 Cup white vinegar
- ¾ Cup granulated sugar
- 2 Teaspoons yellow mustard seeds
- 1 ½ Teaspoons pickling salt or kosher salt
- 1 bay leaf optional
Instructions
Chop the Vegetables
- Add the bell peppers, jalapeños, serrano pepper, onion, and garlic to a food processor.
- Pulse until the vegetables are finely chopped but still slightly chunky. Avoid pureeing the mixture.
- Transfer the chopped vegetables to a large bowl and set aside.
Prepare the Brine
- In a large Dutch oven or heavy-bottomed pot, combine the vinegar, sugar, mustard seeds, salt and bay leaf.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
Cook the Relish
- Add the chopped pepper mixture to the pot and stir well.
- Reduce the heat to medium and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the peppers soften and most of the liquid cooks down.
- Remove the bay leaf and carefully ladle the hot relish into clean jars or airtight containers.
Chill the Pepper Relish
- Allow to cool at room temperature for 45 minutes.
- Refrigerate for 1 hour or overnight before serving to allow the flavors to develop.
Notes
Pulse in batches: A crowded food processor can chop the vegetables unevenly. I find working with smaller batches makes it easier to control the texture.
Watch the food processor: I stop pulsing as soon as the pepper pieces are fine and even. Extra pulsing can make them mushy.
Leave the lid off: It's best to simmer the relish uncovered so the excess liquid can cook off.
Allow room for yield changes: You'll need 2 pint canning jars or 4 half-pint canning jars. The amount of homemade pepper relish you end up with varies with pepper size and simmering time.
Watch the food processor: I stop pulsing as soon as the pepper pieces are fine and even. Extra pulsing can make them mushy.
Leave the lid off: It's best to simmer the relish uncovered so the excess liquid can cook off.
Allow room for yield changes: You'll need 2 pint canning jars or 4 half-pint canning jars. The amount of homemade pepper relish you end up with varies with pepper size and simmering time.
Nutrition
Calories: 443kcal | Carbohydrates: 102g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1764mg | Potassium: 809mg | Fiber: 8g | Sugar: 91g | Vitamin A: 9500IU | Vitamin C: 405mg | Calcium: 67mg | Iron: 2mg
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