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.
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.
- 40 - 50 Hot Cherry Peppers
- 1 Tablespoon Sea Salt
- 1 1/2 Cups Cane or White Sugar
- 2 Cups White Vinegar
- Clean peppers and remove seeds and stems. (I let a few seeds in)
- Finely, chop peppers. (Food processor works great)
- Place peppers in pot and sprinkle with salt.
- Let stand for 1 - 2 hours.
- Stir in sugar.
- Pour in vinegar.
- Bring to boil over medium heat.
- Reduce heat and simmer for 45 minutes.
- Stir frequently.
- Allow to cool and place in jars and process in water bath canner.
- I just put mine in jars in the refrigerator.
- This recipe makes approximately 6 pint size jars