Rating: 4.7 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
24
Yield:
3 to 4 half-pint jars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.

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  • Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.

  • Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.

  • Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts

49 calories; protein 0.3g; carbohydrates 12g; fat 0.1g; sodium 146.9mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
06/02/2017
Love this stuff! Just delicious. Read More
(3)

Most helpful critical review

Rating: 2 stars
03/05/2019
Followed recipe with everything pulsed for one minute in batches and ended up too processed and after stewed with vinegar and sugar created poor texture. Seeds were kind of off putting. Flavor was pretty one-note needs to be rounded out some other flavors aromatics like maybe mustard seed clove coriander. Read More
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/02/2017
Love this stuff! Just delicious. Read More
(3)
Rating: 5 stars
11/11/2017
I made it with Sarrano peppers (I had a bush that got caught in the frost) and sweet green peppers, because I didn't have the yellow/red peppers. To add a little more color and balance out the heat, I also ground up a couple cups of carrots. It's definitely got a pop to it, and should go great on burgers, bagels, or anything else! Read More
(3)
Rating: 5 stars
10/01/2017
Wow I just made this but with cow horn peppers from my garden. I'll be putting this on everything all winter long Read More
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Rating: 5 stars
01/13/2020
I have made this several times now. I use serrano peppers and my husband eats it on burgers or just with crackers. It is one of his favorites. Read More
Rating: 4 stars
09/11/2020
Protect your hands and don't smell it Read More
Rating: 5 stars
04/16/2021
I wanted to add that I deseed peppers and chop them up myself because that is my preference. Read More
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Rating: 5 stars
02/24/2021
Taste great. Changed mine up a bit on the second run - Used Serrano and Jalapeño peppers for some pep to the spice, then added bread and butter pickles for a sweet kick. I also removed the all the seeds prior to blending the rest of the ingredients together. Always a sweet and spicy fan. Read More
Rating: 2 stars
03/05/2019
Followed recipe with everything pulsed for one minute in batches and ended up too processed and after stewed with vinegar and sugar created poor texture. Seeds were kind of off putting. Flavor was pretty one-note needs to be rounded out some other flavors aromatics like maybe mustard seed clove coriander. Read More
Rating: 5 stars
01/10/2021
This stuff is amazing!! I am on keto diet and replaced the sugar with Swerve sweetner. So so good!! I jarred this and gave it as Christmas gifts this year. It was a hit! Read More