Categories: Dressing/Sauces

Ingredients

• 1 lb. medium-hot red chile peppers, such as Fresnos or red jalapenos
• 2 small red or orange bell peppers, stems, seeds and ribs removed
• 1/2 large onion, peeled and cut into quarters
• 1 1/4 cups sugar
• 3/4 cup apple cider vinegar
• 1 1/2 tsp pickling salt

Directions

1. Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits. Transfer to a nonreactive 3-quart pot.

2. Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20-30 minutes.

3. Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Let cool completely (about 1 hour).

4. Apply clean lids. Enjoy immediately.

Email to a friend | Print this recipe | Back