Hot Pepper Relish

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My oldest son has always been one to think outside the box. He puts that thinking to good use when he cooks up all kind of hot and spicy dishes on a regular basis. A few weeks ago he went to the local farmer’s market and came home with a bushel basket full of hot cherry peppers! A bushel basket?? I do have to admit he has a lot of his Mom in him. He cannot resist a great deal. Do you by the 1/4 bushel basket for $3 or the whole dang bushel for $5. He makes a mother proud! What the heck are we going to do with all of those peppers?  You make hot pepper relish. If you have too many hot peppers in the garden, this relish will be your new favorite. You can can it or refrigerate if you don't have the time for canning. While my son was whipping up some XXX hot sauce, I was brainstorming on what I could do with the rest of the bushel of hot peppers. Google is my go-to for everything and shazam, I found an awesome recipe for Hot Pepper Relish. Of course, I tweaked it a bit and made it my own. The Hot Pepper Relish is super sweet with a nice kick. It’s perfect when paired with cream cheese on crackers. It would also make a great cheese ball or topping for pork, beef or chicken. Oh yeah, my husband adds it to eggs and sandwiches.

Hot Pepper Relish

Hot Pepper Relish

If you want less sweet, decrease the amount of sugar. If you want more kick, don't remove a lot of the seeds. Enjoy!

Ingredients

  • 40 - 50 Hot Cherry Peppers
  • 1 Tablespoon Sea Salt
  • 1 1/2 Cups Cane or White Sugar
  • 2 Cups White Vinegar

Instructions

  1. Clean peppers and remove seeds and stems. (I let a few seeds in)
  2. Finely, chop peppers. (Food processor works great)
  3. Place peppers in pot and sprinkle with salt.
  4. Let stand for 1 - 2 hours.
  5. Stir in sugar.
  6. Pour in vinegar.
  7. Bring to boil over medium heat.
  8. Reduce heat and simmer for 45 minutes.
  9. Stir frequently.
  10. Allow to cool and place in jars and process in water bath canner.
  11. I just put mine in jars in the refrigerator.
  12. This recipe makes approximately 6 pint size jars
pepper relish on crackers

Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

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7 Comments

  • Reply
    Jennifer
    October 4, 2014 at 7:15 pm

    I’m not so much on the spicy stuff, but my husband loves it. Thanks for this great recipe!

  • Reply
    LauraOinAK
    October 4, 2014 at 7:41 pm

    Hubby and several of my boys love the hot stuff. I’ll have to try this out for them soon.

  • Reply
    Dawn Lopez
    October 5, 2014 at 6:56 pm

    Oh my goodness this sounds awesome. I’ve never made any kind of relish, but this one seems very worthy of me giving a try. My hubby and son both LOVE spicy stuff, this would be a great treat for them. Thanks for sharing!

  • Reply
    Linette
    October 5, 2014 at 8:44 pm

    This sounds delicious! I’ve made hot pepper jam, but never hot pepper relish. It definitely sounds like a recipe my husband would love.

  • Reply
    Anne
    October 5, 2014 at 10:05 pm

    Sounds like a great way to use up a bunch of hot peppers. I love hot pepper jelly, but I haven’t tried it on eggs, that sounds tasty.

  • Reply
    Joybee
    August 19, 2015 at 4:15 pm

    Yum. This sounds great. I love spicy foods and my husband loves even spicier foods. This is going on my to try list. Pinning.

  • Reply
    Lisa @ HarmonyandHappiness.com
    August 23, 2015 at 9:18 pm

    This looks wonderful! Thank you so much for sharing on our Living with Style Linky Party!

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