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Sweet and Spicy Pepper Relish

This homemade pepper relish will add some heat to everything from grilled cheese sandwiches to burgers and hot dogs. Spoon some over a block of cream cheese and serve with crackers for an easy appetizer.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 24 people
Calories 1116.2 kcal

Equipment

  • 1 Food Processor For finely chopping vegetables in batches.
  • 1 Nonreactive 3-quart Pot Preferably stainless steel or enamel-coated, to prevent interaction with vinegar.
  • 1 Rubber or Latex Gloves Essential for handling chile peppers to prevent skin irritation.
  • 4 Wide-Mouth, ½-Pint Jars For storing the finished relish, ensuring proper sealing.
  • 1 Ladle For safely transferring hot relish into jars.

Ingredients
  

Main

  • 1 pound medium-hot red chile peppers or red jalapeños
  • 2 small red or orange bell peppers - stemmed seeded, ribs removed
  • ½ large onion peeled and quartered
  • 1 ¼ cups white sugar
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons pickling salt

Instructions
 

  • Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

Notes

When working with chile peppers, always wear rubber or latex gloves to prevent skin irritation; capsaicin can linger. For an even texture, process vegetables in a food processor in batches rather than overloading it. Using a nonreactive pot (like stainless steel or enamel-coated) is crucial to prevent the vinegar from reacting with metal, which can impart an off-flavor. Stir diligently, especially during the final simmering stages, to prevent scorching as the relish thickens. For enhanced depth, consider charring a bell pepper or two before processing, adding a subtle smoky note. Ensure jars are thoroughly clean and cooled before filling.