Hot Pepper Relish

  • Prep Time: 20 mins
  • Total Time: 55 mins
  • Yield: 7pints
  • About This Recipe

    “Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!”

    Ingredients

  • 18red chili peppers, seeded and stemmed
  • 18green chili peppers, seeded and stemmed( you can use green bell peppers for less heat)
  • 4lbsonions, peeled( about6-8)
  • 1tablespooncanning salt( You can use regular salt)
  • boiling water
  • 2 1/2 cupscider vinegar
  • 2 1/2 cupssugar
  • Directions

  • Put peppers and onions through food chopper, or chop in water in blender and drain.
  • Place in 6 quart kettle.
  • Add salt; cover with boiling water.
  • Let stand 10 minutes.
  • Drain and discard liquid.
  • Add vinegar and sugar to vegs.
  • Bring to boil, simmer 20 minutes.
  • Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
  • Wipe jar rim, adjust lids.
  • Process in boiling water bath 15 minutes.
  • Start to count processing time when water in canner returns to boiling.
  • Remove jars.
  • Reviews

  • “Very easy recipe to have such a wonderfull flavor.It was a great way to use up all the peppers in my garden.My family has used it on everything. Thanks for sharing it with us.”

  • “This is a great relish.I used 6 different kinds of peppers including 3 habenaros.It is great on hot dogs!Thanks for a great new relish recipe.”

  • “our pepper patch overflowed the garden this year and i’ve been making all kinds of wonderful things with them.last night i made this with all the strays and randoms i had leftover (greens, reds, hots, milds…), otherwise following your recipe exactly (oh, i did add a tsp of turmeric to the vinegar/sugar step to add a bit of deepness in colour).the recipe was super quick (and i even hand chopped everything!) which is exactly what i was looking for – something to finish off the peppers and the bag of onions taking up space on my counter.sent my guy out to buy hot dogs for lunch today so we could do a ‘real world’ taste test (i’ve never been so excited to eat a hot dog before…).it was WOW – very tangy and sweet (but not TOO sweet) – a perfect balance – and the veg still had a bit of crunch, but only enough to give a good texture.really glad i’ve got 3 more sealed jars of this stuff but worried i might end up eating too many hot dogs…thanks for a simple but fabulous recipe for relish exactly how it should be.”

  • “Looks like I left my veggies in the chopper too long but I guess the flavors will all still be there. How long after making this relish do you need to let it sit before opening and using. I’m anxious to try mine.”

  • “Favorite!”

  • “This is an easy one to make, great to share with family and friends.So good with hot dogs, hamburgers, anywhere you need just a little oomph.”

  • “This relish is great I cut back on the sugar and added some hotter peppers I have everyone addicted to this it is great on just about everything thanks”

  • “Wonerful easy recipe. Will make again and again. Thank you so much for posting.”

  • “Loved it.It was so easy to make and easy to change the heat level.I made it milder for myself and hotter for daughter and son-in-law.Now they want to make it too.(I guess 6 jars just aren’t enough for a year!)”

  • “Definitely a prize winner! I couldn’t find red chili peppers – instead I chopped up a combination of red bell peppers & Hot Portuguese Red Peppers from our garden – and equalled the volume of green chili peppers. For an easy appetizer, I spread a little light cream cheese on a cracker & topped with some relish. Thanx Sharon!”

  • “Great relish, and easy to make.My peppers this year (Hot Banana, Cow Horn, JalapeƱo) were not as hot as previous years and I wanted the relish to be hot, so I did not remove the seeds.Success!It’s a great relish and it’s got the kick I wanted it to have.Also the recipe tells you to use X number peppers and 6 – 8 pounds of onions.Since I was not sure of the size of the peppers used in the recipe and how they might compare to mine, I pretty much used a equal amount of onions and peppers which worked very well.Thanks for sharing!”

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