Hot Pepper Relish

AllSpinachCarrotBeetsKaleGarlic ScapesScallionsBok ChoiCilantroSummer SquashCabbageCasserolePastaTomatilloOnionCucumberJalapenoWatermelonBasilFetaChinese EggplantGarlicTomatoBell PepperPepperEggplantCouscousFennelHot Peppers
Written By Margaret Yarmush

  • 3 cups finely chopped hot peppers - a variety can be used and sweet peppers can be mixed in too if you don't want it to be too hot. Try shishito, serrano, flaming fresno, poblano, habanero and sweet peppers. 

  • 3/4 cup white wine vinegar

  • 1/2 cup sugar

  • 2 cloves garlic minced

  • 1/2 small onion finely chopped

  • 2 teaspoons yellow mustard seed

  • salt to taste

Combine all ingredients in a medium saucepan and bring to a gentle boil over medium heat. Stir and dissolve sugar. Reduce heat to low and simmer for about 25 minutes until the vinegar has been absorbed into the relish. Cool and refrigerate. Serve with meat, beans, and sautéed veggies.

Margaret Yarmush
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