This pepper relish is made on the stove with chopped medium-hot chiles, onion, bell pepper, sugar, vinegar, and salt for a sweet and tangy condiment.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
49 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
Step 4
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.
Ingredients
1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
