Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hot pepper relish. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This very simple recipe for pickled pepper relish is great for any type of food you can prepare on the grill. Chopped sweet and medium-hot peppers make a delicious relish, and it's great on grilled cheese sandwiches, burgers Reviews for: Photos of Sweet and Spicy Pepper Relish. Put peppers and onions through food chopper, or chop in water in blender and drain.
Hot Pepper Relish is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Hot Pepper Relish is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook hot pepper relish using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Hot Pepper Relish:
- Take 20-30 banana peppers
- Prepare 10 jalapenos
- Get 1 red pepper (adds color)
- Make ready 2 medium yellow onions
- Prepare 2 cups white vinegar
- Get 1/2 cup cider vinegar
- Take 2 cups granulated sugar
- Prepare 4 tsp. pickling salt
- Prepare 1 Tbsp. mustard seed
- Take 2 tsp. turmeric
I'm talking the kind of "hot" that makes you cry, sweat, and think twice about what you just did to yourself. Oh no - this hot pepper relish has flavor galore! It somehow manages to be both tangy-savory and fruity-sweet, with a rich, full heat that you can scale up or down depending on how spicy you like things. Making and preserving Hot Pepper Relish is certainly one way to achieve this goal.
Steps to make Hot Pepper Relish:
- 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.
- Start by prepping your peppers. No seeds allowed. You are going to process these in your food processor so don't worry about chopping.
- Once every seed has been accounted for, prep your onion by peeling and quartering.
- 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.
- Process the peppers and dump them in the pot with the onion.
- 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…
- Next add sugar and vinegar.
- Turn the heat up high and measure in all the seasonings.
- 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.
- This makes about 12 cups, will keep in the refrigerator for weeks or you can waterbath for longterm storage.
We are over -run with peppers this year. Not only have we been enjoying them fresh on things like pizza, tacos, in salads, and in soups. Remove the relish from the refrigerator and spoon into a fine-mesh sieve. Hot Red-Pepper Relish. this link is to an external site that may or may not meet accessibility guidelines. This sweet pepper relish recipe is a great way to preserve fresh bell peppers.
So that is going to wrap this up with this exceptional food hot pepper relish recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
