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Sweet and Hot Relish

Sweet-and-Hot-Pepper Relish

In a food processor, combine ¼ pound hot red or green chiles (like Fresnos, cherry peppers, serranos or a combination), 1 roughly chopped onion and 1 garlic clove.  This recipe is EVEN better if you use your own fermented peppers! Pulse until finely chopped. Add 1½ pounds roughly chopped bell peppers (some combination of red, orange and yellow), and pulse until chopped into roughly ⅛-inch pieces. Put ½ cup red-wine vinegar, 1 cup water, ¼ cup honey and a big pinch of himalayan salt in a saucepan. Bring to a boil, then add the pepper mixture and simmer, stirring occasionally, until the peppers are soft and almost all the liquid has evaporated, 20 to 25 minutes. Taste and adjust the seasoning, cool and store in the fridge for up to 2 weeks

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