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.
Ingredients
- medium-hot red Chili peppers or red jalapeños: 1 pound
- red or orange bell peppers - stemmed, seeded, ribs removed: 2 piece
- onion, peeled and quartered: 0.5 piece
- ¼ cups white sugar: 1 piece
- apple cider vinegar: 0.75 cup
- ½ teaspoons pickling salt: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Ladle relish into wide-mouth, 1/2-pint jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
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Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
