It is the beginning of Fall in our Sunnyvale garden. It is 90 degrees today but the leaves on the stone fruit trees are changing colors from green to yellow. Whether this is due to climate-change or the several months of wildfire smoke, I do not know. But you need this relish.
This Red Hot Pepper Relish is a tasty condiment that is easy to make. The combo of sweet sugar, acidy vinegar and hot chilies are great on a lot of dishes. Top off your burger,hot dog, cold-meat sandwich, or pizza; Mix with cream-cheese for a tasty dip;
Keep the thickness of the peppers about the same so the overall consistency is even. You can use a mix of peppers if you’d like anywhere from mild bells to superhots. Lean toward hotter peppers. In this incarnation, I used ripe red Fresno chilies (about 10,000 Scoville units).
This recipe has a short refrigerator shelf life. You cook the relish and store it in the refrigerator for one or two months.For longer shelf life, preserve the relish using a standard hot-water canning bath. I have scaled the recipe to about 2 cups of relish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
1.5 cups chopped hot chili peppers (about 1/2 pound of peppers)
3/8 cup vinegar (white wine, standard white, or apple cider)
1/4 cup sugar
2 cloves garlic chopped
1/4 small onion chopped
1 teaspoons yellow mustard seed
Salt to taste
- Prepare the peppers. I sliced the tops off; slice in half length-wise; scooped out the seeds (my peppers were plenty hot without the seeds); roughly chopped by hand; then chopped in a mini-cuisinart to get a consistent smaller cut-size.
- Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
- Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
- Add to a jar and allow to cool.
Calories: 9kcal | Carbohydrates: 2g | Potassium: 17mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 9mg | Calcium: 1mg | Iron: 0.1mg