Hot Pepper Relish

This is one of those, “make it the way you like it” recipes! It’s pepper season and this delicious recipe is a great way enjoy peppers, ALL peppers! I used banana peppers and jalapenos because my tastebuds are notorious wimps, but you can crank the heat up as high as you want. Just hold to the pepper, sugar/water, seasoning ratios and have fun putting your own spin on things.


  1. 20-30 banana peppers
  2. 10 jalapenos
  3. 1 red pepper (adds color)
  4. 2 medium yellow onions
  5. 2 cups white vinegar
  6. 1/2 cup cider vinegar
  7. 2 cups granulated sugar
  8. 4 tsp. pickling salt
  9. 1 Tbsp. mustard seed
  10. 2 tsp. turmeric


  1. Full disclosure: you can use any peppers or pepper combination you want, green pepper, red pepper, banana, cayenne, habenaro, whatever tickles your tastebuds. This recipe is flexible, just hold to the ratios of overall pepper content to vinegar/sugar/seasoning and create the heat level you like. My banana pepper plants are insane this year thus explaining the following.

  2. Start by prepping your peppers. No seeds allowed. You are going to process these in your food processor so don’t worry about chopping.

  3. Once every seed has been accounted for, prep your onion by peeling and quartering.

  4. Pulse the onion once or twice in food processor and dump ground onion into a 5 quart or bigger pot. Do not process the onion with the peppers or you will have onion water and no one wants that.

  5. Process the peppers and dump them in the pot with the onion.

  6. At this point I looked at my pepper mixture and found it to have the visual appeal of split pea soup. I hand chopped sweet red peppers to give some bigger red chunks in the visual palette, does nothing to the taste but we kinda eat with our eyes too…

  7. Next add sugar and vinegar.

  8. Turn the heat up high and measure in all the seasonings.

  9. Bring to a boil and babysit this madness. It foams and bubbles like crazy so do not leave unattended. You may need to remove from heat a couple times to let the foam settle. Once it’s at a boil, reduce to a simmer and let it cook down for 30 minutes.

  10. This makes about 12 cups, will keep in the refrigerator for weeks or you can waterbath for longterm storage.

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