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Sweet and Spicy Homemade Hot Pepper Relish Recipe

Sweet and Spicy Homemade Hot Pepper Relish

A colorful refrigerator relish made with sweet red bell pepper, jalapeños, onion, vinegar, sugar, and aromatic seeds. It is crisp-tender, tangy, sweet, and spicy after a short simmer and at least one hour of chilling.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large, about 1 cup Red bell pepper, seeded and finely chopped
  • 4 medium, about 1 cup Jalapeño peppers, finely chopped
  • 1 small, about 1 cup Yellow or white onion, finely chopped
  • 1 clove Garlic, minced
Vinegar and Seasoning
  • 1 cup Apple cider vinegar
  • 1/2 cup Granulated sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Mustard seed
  • 1/2 teaspoon Celery seed

Method
 

Step-by-Step
  1. Wear gloves while handling the jalapeños. Remove the stems, then remove some or all of the seeds and membranes if you prefer a milder relish.
  2. Finely chop the red bell pepper, jalapeños, onion, and garlic by hand, or pulse them in a food processor in short bursts. Keep the pieces small but distinct, and do not purée the vegetables.
  3. Add the vegetables, apple cider vinegar, sugar, kosher salt, mustard seed, and celery seed to a nonreactive saucepan. Stir to combine before placing the pan over medium-high heat.
  4. Bring the mixture to a boil, stirring until the sugar dissolves. Reduce the heat and simmer uncovered for 10 to 15 minutes, stirring occasionally, until the vegetables soften and the liquid becomes somewhat syrupy.
  5. Transfer the hot relish to clean jars or a covered container. Cool it, refrigerate it, and let it rest for at least 1 hour before serving so the flavors can meld.

Notes

Refrigerated relish generally keeps for about 2 to 3 weeks in a clean, airtight container. This refrigerator version must not be stored at room temperature. For shelf-stable canning, use a tested canning recipe and approved processing instructions rather than simply sealing this formula in jars.