Sweet and Spicy Pepper Relish
This pepper relish spices 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.
Prep Time: 25 mins
Cook Time: 25 mins
Additional Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 24
Yield: 3 (½-pint) jars
Ingredients
- 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
Directions
- 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.
