The first 3 pictures are from 2021. That’s because I’ve been making this pepper relish for three harvests and am only now posting the recipe! The last two are from this year’s relish project. This year’s batch is a bit warmer, as I had a LOT of peppers at the end of the season, so I didn’t de-seed and de-vein as well as previously.
The peppers in these photos are Fish and Tobago, both relatively mild with a hint of sweetness. In subsequent years, I’ve used Fish peppers every year and Pippins, the ones that turn from purple to orange, the past two years. This year I also used a Japanese pepper, a long sweet one named Manganji.
Original recipe source, includes nutritional info and a lot more pictures: Hot Pepper Relish Recipe