I didn’t take photos until the end, sorry. But this is straightforward as hell. I’ll post the recipe, then note where I deviated, highlighted. Recipe is from Chili Pepper Madness, an extremely reliable source for all things pepper.
Hot Pepper Relish
Prep Time: 10 min (Ha! Figure 20.)
Cook Time: 30 min (Ha! See below.)
Servings: Servings: 16 (Scaled 2x)
Ingredients:
6 cups chopped hot chili peppers. I used 1lb of red long hots and 1lb of green.
1 1/2 cups white wine vinegar (I only had 1/2 cup of white wine vinegar. I made up the difference with equal parts white balsamic vinegar and champagne vinegar.)
1 cup sugar
4 cloves garlic chopped
1 small onion chopped
4 teaspoons yellow mustard seed
Salt to taste (I started with about a Tbsp of Morton’s kosher. That was fine.)
Directions:
Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil. (Knowing the consistency I was after, I coarse chopped the peppers, onion, and garlic and then pulled them in the food processor.)
Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture. (Figure more like an hour for me, but keep an eye on it. I was simmering it really slowly.)
Add to a jar and allow to cool.
Serve!
Notes:
Heat Factor: HOT, though you can incorporate milder peppers, if desired. (Mine is as hot as the long hots, there’s nothing lost by heating. It hits hard and quick, with little sustain, just like long hots!)
This isn’t as sweet as Cowboy Candy. I was looking for the consistency of hot dog relish, but less sweet. It has more tang to it, too. I’m going to use it as a hamburger relish. I left the smaller jar open, and I boiled the larger jar, added the relish while it was simmering, and sealed it.
Hot Pepper Relish
Prep Time: 10 min (Ha! Figure 20.)
Cook Time: 30 min (Ha! See below.)
Servings: Servings: 16 (Scaled 2x)
Ingredients:
6 cups chopped hot chili peppers. I used 1lb of red long hots and 1lb of green.
1 1/2 cups white wine vinegar (I only had 1/2 cup of white wine vinegar. I made up the difference with equal parts white balsamic vinegar and champagne vinegar.)
1 cup sugar
4 cloves garlic chopped
1 small onion chopped
4 teaspoons yellow mustard seed
Salt to taste (I started with about a Tbsp of Morton’s kosher. That was fine.)
Directions:
Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil. (Knowing the consistency I was after, I coarse chopped the peppers, onion, and garlic and then pulled them in the food processor.)
Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture. (Figure more like an hour for me, but keep an eye on it. I was simmering it really slowly.)
Add to a jar and allow to cool.
Serve!
Notes:
Heat Factor: HOT, though you can incorporate milder peppers, if desired. (Mine is as hot as the long hots, there’s nothing lost by heating. It hits hard and quick, with little sustain, just like long hots!)
This isn’t as sweet as Cowboy Candy. I was looking for the consistency of hot dog relish, but less sweet. It has more tang to it, too. I’m going to use it as a hamburger relish. I left the smaller jar open, and I boiled the larger jar, added the relish while it was simmering, and sealed it.
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