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.
Mike's Homemade Pepper Relish
- 3 cups chopped chili peppers hot or mild or in-between, it's your choice.
- 3/4 cup white wine vinegar
- 1/2 cup sugar I boost the sugar just a little, but too much is a different recipe
- 2 cloves garlic chopped
- 1/2 small onion chopped
- 2 teaspoons yellow mustard seed optional if you don't have them, but better if you do
- Salt to taste
- Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
- Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
- Add to a jar and allow to cool.
- Keeps in fridge for 3-4 weeks and I freeze the rest.
Original recipe source, includes nutritional info and a lot more pictures: Hot Pepper Relish Recipe