This pickled pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper for making hot pepper relish, sweet pepper relish, or any heat level in between to your preference.
Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737
Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1
If your garden is exploding with chili peppers like mine does every year, consider the humble pepper relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around longer so you can enjoy them.
Pepper relish is easy to adjust to your own heat and flavor preferences by using any hot peppers, sweet peppers or a combination. You can add in other seasonings as well to really make it your own.
Use a good pepper relish as you would any other condiment. Top your burgers and brats right off the grill for a tangy flavor addition. Spoon it over grilled chicken or pork for an extra tasty component. Serve it at the table with brunch to scoop over toasts. You can also swirl it into soups and stews to bring on the zest. I love sweet and spicy pepper relish anytime.
Pepper Relish Recipe – How to Make Pepper Relish
Ingredients
3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used a mix of both sweet and hot peppers.
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic chopped
1/2 small onion chopped
2 teaspoons yellow mustard seed
Salt to taste
Cooking Directions
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.
Serve!
Makes about 4 cups.
Get the printable recipe with further notes and discussion at these pages for…
HOT PEPPER RELISH: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish
SWEET PEPPER RELISH: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/sweet-chili-pepper-relish/
Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737
Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1
Enjoy your pepper relish! Let me know how spicy you make yours!
27 Comments
Absolutely awesome Mike…
But, yeah, I need a few scotch bonnet peppers thrown in there.
👍🌶
Great recipe!
Hi Mike! Good to see you today. Do you grow your own peppers? TFS another great video! Be Blessed!
Love it!!
I love your recipes, but I'm finding that I can no longer eat spicy foods without experiencing GI distress. It has to do with my age. At 20 yrs I could eat anything, but at 70 yrs things gave changed quite a bit. I love the taste of your recipes and don't want to stop eating them. How can I still have flavor without the heat? More chili pepper flesh and no seeds? Or, a go-to chili pepper for all occasions? Thanks!
Making this recipe right now! Used yellow cayennes, habenero, jalapeno, and some bell peppers. All leftover from my garden last year in the freezer. Didnt need to make any more hot sauce so I made this. I tripled the size so I got 3 big jars full for the summer! Also subbed in honey for sugar 👌
Doubled up on the recipe using jalapenos, cayenne, hot banana pepper and cowhorns from my garden. Still simmering but smells great already.
I've got garden salsa peppers and jalapenos in my garden. The garden is producing way more than I can eat. Wonder how this recipe will do with my variety? I've never made relish before, but I want to give it try.
So can you explain the whole “liquid is absorbed”? Looks like plenty of liquid still in your pan
I'll be making this tonight.
Mama used to make sweet pepper relish. Oh my goodness, it was so good and so pretty in the little jars!
Great video!
thank you chili pepper madness for an Excellent video well described easy to follow,
How long does this last without canning?
Direct and to the point. Awesome video! Using my 5 super hots I grew this past summer to make this relish. All 5 different peppers in 1 batch 🔥🔥🔥🌶🌶🌶
This pepper relish is amazing! I have made two batches so far and it never lasts! My husband and kids love it!
Thanks for sharing this method recipe with us
Hi Mike – would it be ok to share this video with our viewers/readers on Mace Brand social media platforms? I think it would be great to share for a Father's Day treat. Dan S. at Mace Brand
Finally! I've been looking for a pepper relish recipe for awhile! I love the store brand Marconi from Chicago but it's so salty and ruins it! Just made this today with Dalti peppers mixed with Jalapenos and California Fresno peppers. Grew them all in my garden. Awesome recipe! Thanks!
I just met ya I just love ya. Smart, tasty, simple. Friends for life. You are one great chef. Thanks my brother great video.
This looks amazing! I have an abundance of peppers in my garden currently. I’ll be making this today. Thank you! Also- have you tried canning it in a water bath for preserving? If so- how did it do and how long did you boil it? Thanks!
Thank you for the video. I'm a visual learner. I just have 1 question though, does each batch make 4 oz or 8 oz? I grew peppers this year for the first time and I want to make some of my family members and neighbors a jar of this when I make mine. I'm trying to figure out if I have enough peppers.
I saw your recipe on your website but I was scared about using the amount of White Wine Vinegar in the recipe so I decided to come here and search for relish related videos and yours was the first one. Was a EUREKA moment haha.
Anyway I thought I would just go for it and followed your instructions to the letter and DAYMMMNNNNN!!! it's SOOO GOOD!
I only used half a chili but I was AMAZED at how well the sharpness of the vinegar complimented the sweetness of the sugar.
I would say it was strong but not overpowering.
I never thought I would like relish at all. Was making this for my sister's birthday as something to compliment the spring onion potato balls I was making for her.
GREAT recipe mate thank you very much for sharing and I look forward to more of your videos.
I think I’m going to try this without the vinegar and ferment it instead because I can’t eat vinegar, I’ll have to leave the sugar out too obviously
Great recipe, I followed your instructions (although I only opted to use serrano & sweet peppers since i couldn't find the other one) and this came out delicious! I will be keeping this in the fridge all the time from now on.
Hi! New Zealand here. My chillis, (various varieties, but some fantastic Jalapenos) are at a state of "we need t be picked" and pretty soon. I have Jalapenos, Cayenne, Hungarian hot Wax, and some Habaneros. Your video has given me some great ideas. Thank you, Sir, and Kia Ora!
Just made this relish and it’s a keeper….so delicious. Thank you for sharing.