Hot Pepper Relish
Hot Pepper Relish

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, hot pepper relish. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Hot Pepper Relish is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Hot Pepper Relish is something that I’ve loved my whole life.

Put peppers and onions through food chopper, or chop in water in blender and drain. Add salt; cover with boiling water. [Photographs: Joshua Bousel] When trying out new relish recipes to top grilled dogs this summer, I may have awarded a tricolor sweet pepper relish the distinction of being my favorite, but this hot pepper relish was a very close second. If you're looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers.

To get started with this particular recipe, we have to prepare a few components. You can cook hot pepper relish using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Hot Pepper Relish:
  1. Take 20-30 banana peppers
  2. Get 10 jalapenos
  3. Take 1 red pepper (adds color)
  4. Take 2 medium yellow onions
  5. Prepare 2 cups white vinegar
  6. Make ready 1/2 cup cider vinegar
  7. Make ready 2 cups granulated sugar
  8. Make ready 4 tsp. pickling salt
  9. Take 1 Tbsp. mustard seed
  10. Make ready 2 tsp. turmeric

However, a sure way to dial back the heat is to remove the seeds and internal ribs from the habanero, jalapeño and ghost peppers. Finely chop peppers & onions, by hand or food processor. Can be put in containers for fridge or canned. I decided to roughly halve this basic hot pepper relish recipe from the National Center for Home Food Preservation as my guide and got to work.

Instructions to make Hot Pepper Relish:
  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.

I had big, red cubanelle-style sweet peppers, a few orange sweet peppers, and a mixed bag of jalapenos and fiery green long hots to work with. I donned a pair of gloves and got to chopping. Make a hot pepper relish suitable for submarine sandwiches. Subs are known as hoagies in the Philadelphia area. If you have plenty of sweet and hot peppers and want to do something with them, then this is the perfect recipe.

So that is going to wrap it up with this special food hot pepper relish recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!