Serves 2
140 min
Hot Pepper Relish
Recipe GLPRaf78f4b80c1710
A vibrant, zesty condiment made from fresh hot peppers and onions, balanced with vinegar and a touch of sweetness. Perfect for topping grilled meats, tacos, or serving alongside dishes that need a spicy kick. The relish develops deeper flavors as it sits, making it ideal for advance preparation.
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Ingredients
½ pound hot green peppers (such as jalapeños or serranos), stemmed and seeded
½ pound hot red peppers (such as fresnos or cherry peppers), stemmed and seeded
½ pound yellow onions, roughly chopped
1 tablespoon kosher salt
½ cup cider vinegar
¼ cup white sugar
Directions
Prepare the peppers by removing the stems and carefully scraping out the seeds and membranes. This reduces the heat level while preserving the pepper flavor. Roughly chop the green and red peppers into 1/4-inch pieces.
Roughly chop the yellow onions into pieces approximately the same size as the peppers.
Combine the chopped green peppers, red peppers, and onions in a large bowl. Sprinkle the kosher salt over the mixture and toss well to distribute evenly. Let the vegetables sit for 15 minutes to draw out their liquid.
Transfer the salted pepper and onion mixture to a non-reactive pot or saucepan. Add the cider vinegar and white sugar, stirring to combine all ingredients thoroughly.
Bring the mixture to a simmer over medium heat, stirring occasionally to ensure the sugar dissolves completely. Once simmering, reduce heat to low and maintain a gentle simmer for 2 hours, stirring every 15–20 minutes.
The relish is ready when the peppers and onions are very soft and the mixture has thickened slightly, with most of the excess liquid absorbed or reduced. The color should be rich and the texture chunky but cohesive.
Allow the relish to cool to room temperature, then transfer to clean jars for storage. Cover and refrigerate. The relish will keep for up to 2 weeks and tastes even better after a day or two as the flavors develop.
