Sunday, October 21, 2012

How to make Hot Pepper Relish

Whew... We are over -run with peppers this year. What a blessing. Not only have we been enjoying them fresh on things like pizza, tacos, in salads, and in soups, but I have been pickling them and making hot pepper relish as well.

So all of these beautiful peppers and honestly you can only eat so many, and you can only pickle so many, and we love our relish, so relish they were destined to be...

You can use all kinds and colors, if you want more of a sweet relish, then use sweeter peppers, we like hot relish so I used a lot of jalepenos and cayenne

I use white onions also, they seem to work better than the other kinds, and honestly the purple onions don't seem to work at all. I didn't measure this batch, but I'll post an official "recipe" in a bit if you want specific measurments. Cut off the tops of the peppers and put the peppers and the onions into a food processor. I use a little water to help get them all chopped nicely. You'll drain the water so don't worry about it now...

Here is my beautiful mix in a collander, draining all the water from it, this is about 4 blenders full

And here is a cloer picture , notice I keep the seeds in it. 1) it is way easier to dice them without having to take the seeds out and 2) it keeps it spicy!

This picture isn't showing a whole lot, but I put the pepper mixture into the big pot with vinegar ( again measurements below) and let them get to a rolling boil....

And then I put them into my sterilized jars.... I process them in a boiling water bath for about 15 minutes.

Close up because I think they are beautiful
We use them on bean dishes a lot, my dad loves them on hot dogs and smoked sausages.... It's very versatile and you can do a lot with it.

I adapted my recipe from That's my Home.
Hot Pepper Relish

18 red chili peppers, seeded and stemmed

18 green chili peppers, seeded and stemmed (can use bell pepper for less heat)

6-8 onions peeled (4 pounds)

1 tablespoon canning or regular salt

boiling water

2 1/2 cups cider vinegar

2 1/2 cups sugar

Put peppers and onions through food chopper, or chop in water in blender and drain. Place in 6 qt. kettle. Add salt; cover with boiling water. Let stand 10 minutes.

Drain and discard liquid. Add vinegar and sugar to vegetables. Bring to boil, simmer 20 minutes. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegetables. Wipe jar rim, adjust lids. Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars.

Note: Won first prize at New Mexico State Fair! Delicious! Sweet and hot!
I hope some of you love it and enjoy it as much as my family does.....

Happy Homesteading.....

Linked up to Homesteading Barn Hop, Little Homestead on the Hill,  Frugal Days Sustainable Ways, The Backyard Farming Connection, Fill those Jars Friday Artful Tuesdays TALU Tuesdays Mop it Up Mondays
Green Thumb Thursday


  1. This looks yummy - I just added your blog to my sidebar!

  2. I love a hot relish! I make a small batch version I pirated from someone at an old job - has carrots, cucumber and cilantro as well as the jalapeno, onion, etc. I'll definitely have to try this one too! :) [#TALU]

  3. This looks great, Rachel. So happy for you that you got such a wonderful bounty!
    Thanks for linking this up woth the TALU!

  4. Mmm ... it's been a long time since I have had a hot relish. Looks great.

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    (¸¤ Lanaya | xoxo

  5. Oh YUM! This is something I want to make this weekend. Thanks for sharing at Tuesdays with a Twist.
    YOU have been featured at Back to the Basics! Come on over, grab a button and share what you've been working on!

  6. I love this recipe! It sounds so yummy!

    Thanks for linking up with Green Thumb Thursday. Your post is being featured this week. Stop by and grab a "I've been featured" badge for your blog! I hope to see you back this week.


    1. Thanks for the feature! I added your button to my blog!

  7. if you make 24 long will it keep?

    1. It keeps for years. If you follow proper canning instructions it is preserved for a very long time. Normally I don't have any that lasts that long because we eat it, but I have tasted some from a few years old that got pushed behind some other jars and it's still just as delicious.

  8. I have pinned this. I hope to test it out soon. It does look beautiful.
    :) gwingal