Recipe of Award-winning Hot Pepper Relish

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The ingredients needed to make Hot Pepper Relish:

1. Make ready 20-30 banana peppers
2. Prepare 10 jalapenos
3. Prepare 1 red pepper (adds color)
4. Make ready 2 medium yellow onions
5. Get 2 cups white vinegar
6. Take 1/2 cup cider vinegar
7. Get 2 cups granulated sugar
8. Prepare 4 tsp. pickling salt
9. Take 1 Tbsp. mustard seed
10. Get 2 tsp. turmeric

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it. The peppers are finely chopped in a food processor with some onion, then salted and strained of excess water. Finally, the mix is simmered in vinegar and sugar, giving it its relish tang. I had removed the seeds from my peppers, so I ended up with a fruity, sweet heat that would be pretty universally pleasing.

Instructions to make Hot Pepper Relish:

1. 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.
2. Start by prepping your peppers. No seeds allowed. You are going to process these in your food processor so don't worry about chopping.
3. Once every seed has been accounted for, prep your onion by peeling and quartering.
4. 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.
5. Process the peppers and dump them in the pot with the onion.
6. 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…
7. Next add sugar and vinegar.
8. Turn the heat up high and measure in all the seasonings.
9. 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.
10. This makes about 12 cups, will keep in the refrigerator for weeks or you can waterbath for longterm storage.

Finally, the mix is simmered in vinegar and sugar, giving it its relish tang. I had removed the seeds from my peppers, so I ended up with a fruity, sweet heat that would be pretty universally pleasing. This hot pepper relish is the perfect way to preserve the spicy goodness of just about any kind of pepper — mild or fiery. If you like hot stuff, you should also try my smoky hot pepper sauce. During the summer months, I typically have a lot of different hot pepper plants producing.

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