Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hot pepper relish. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hot Pepper Relish is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Hot Pepper Relish is something that I have loved my whole life. They’re fine and they look fantastic.
Put peppers and onions through food chopper, or chop in water in blender and drain. Add salt; cover with boiling water. I'm a sucker for anything spicy, and the mix of green and red hot peppers here—I used jalapeños and cherry peppers—made it instantly attractive.
To get started with this recipe, we must first prepare a few ingredients. You can have hot pepper relish using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Hot Pepper Relish:
- Take 20-30 banana peppers
- Take 10 jalapenos
- Prepare 1 red pepper (adds color)
- Prepare 2 medium yellow onions
- Take 2 cups white vinegar
- Make ready 1/2 cup cider vinegar
- Take 2 cups granulated sugar
- Take 4 tsp. pickling salt
- Make ready 1 Tbsp. mustard seed
- Take 2 tsp. turmeric
I used banana peppers and jalapenos because my tastebuds are notorious wimps, but you can crank the heat up as high as you want. Just hold to the pepper, sugar/water, seasoning. I decided to roughly halve this basic hot pepper relish recipe from the National Center for Home Food Preservation as my guide and got to work. I had big, red cubanelle-style sweet peppers, a few orange sweet peppers, and a mixed bag of jalapenos and fiery green long hots to work with.
Instructions to make Hot Pepper Relish:
- Full disclosure: you can use any peppers or pepper combination you want, green pepper, red pepper, banana, cayenne, habenaro, whatever tickles your tastebuds. This recipe is flexible, just hold to the ratios of overall pepper content to vinegar/sugar/seasoning and create the heat level you like. My banana pepper plants are insane this year thus explaining the following.
- Start by prepping your peppers. No seeds allowed. You are going to process these in your food processor so don't worry about chopping.
- Once every seed has been accounted for, prep your onion by peeling and quartering.
- Pulse the onion once or twice in food processor and dump ground onion into a 5 quart or bigger pot. Do not process the onion with the peppers or you will have onion water and no one wants that.
- Process the peppers and dump them in the pot with the onion.
- At this point I looked at my pepper mixture and found it to have the visual appeal of split pea soup. I hand chopped sweet red peppers to give some bigger red chunks in the visual palette, does nothing to the taste but we kinda eat with our eyes too…
- Next add sugar and vinegar.
- Turn the heat up high and measure in all the seasonings.
- Bring to a boil and babysit this madness. It foams and bubbles like crazy so do not leave unattended. You may need to remove from heat a couple times to let the foam settle. Once it's at a boil, reduce to a simmer and let it cook down for 30 minutes.
- This makes about 12 cups, will keep in the refrigerator for weeks or you can waterbath for longterm storage.
I donned a pair of gloves and got to chopping. Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Pack hot relish into clean jars, leaving ¼-inich head space. Hot Pepper Relish comes together super quick!
So that’s going to wrap this up for this exceptional food hot pepper relish recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
