Hot Pepper Relish
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
40 mins
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Servings
128 tablespoons
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Calories
12 kcal
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Course
Condiments
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Cuisine
American
Hot Pepper Relish
Description
This relish blends a large quantity of various hot peppers with chopped onions, combined with cider vinegar and sugar to balance heat and acidity. Seasonings including turmeric, black pepper, mustard powder, and celery seeds add layered flavors. The mixture is boiled and simmered until it thickens to a consistency similar to pickle relish.
Once cooked, the relish is canned using proper sterilization and processing times adjusted for altitude to ensure safe preservation. The relish can be stored shelf-stable for at least a year when sealed correctly, with any unsealed jars refrigerated.
Use this hot pepper relish to add heat and complexity to dishes, or try a milder sweet pepper version by substituting the pepper types. After canning, allow jars to cool for 24 hours before testing seals, storing sealed jars in a cool place.
Ingredients
- 5.5 cups pepper use jalapeno, serrano, habanero, Hungarian wax, or any other hot pepper you have access to, stems removed, chopped fine in food processor
- 2 cups onion chopped fine in food processor
- 1.5 cups cider vinegar
- 1.5 cups sugar
- 1 tsp Turmeric
- 1 tsp black pepper
- 1 tsp mustard powder dry
- 1.5 tsp celery seed
Instructions
- Combine all ingredients in a large pot. Heat to boiling, then reduce heat and simmer for about 20 minutes, until thickened, the consistency of pickle relish.
- Here is the Sweet Pepper Relish recipe. If you are making hot Pepper Relish, use all hot peppers!!
To can the relish
- Prepare the jars and lids while the relish is cooking down.
- Fill the prepared jars with the hot relish using a canning funnel and a ladle. Preserve a ½-inch headspace.
- Remove any bubbles, as needed.
- Wipe the rims of the jars with a damp paper towel.
- Center the lids on the jars. Screw on the jar bands fingertip tight.
- Process jars for 15 minutes, adjusting for altitude.
Notes
- Process jars for the appropriate time depending on altitude: 15 minutes (0-1000 ft), 20 minutes (1000-6000 ft), or 25 minutes (above 6000 ft).
- Allow jars to cool 24 hours before checking seals; refrigerate any unsealed jars.
- Store sealed jars in a cool place; relish remains shelf-stable for at least one year.
- Try a milder relish by using sweet peppers instead of all hot peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 128tablespoons
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 2g | 1% |
| Potassium | 16mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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