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Pepper Relish

Source of Recipe


Mike Simpson






List of Ingredients



• 2 cups chopped chile peppers (Scotch bonnets, habaneros, or other peppers)
  
• 2/3 cup distilled white vinegar
  
• 1/2 tsp pickling salt
  






Instructions



1. Wash, stem and split chile peppers. Using a food processor, chop peppers until they are the consistency of pickle relish.
   
   
2. Combine peppers, vinegar and salt in a small saucepan and bring to a boil. There should be enough vinegar to just cover the chopped peppers.
   
   
3. Ladle relish into jars and close with lids. For best eating quality, refrigerate no more than 3 months.
   
   Makes 2 to 2-1/2 cups.
   
   "Use this relish in chili, stews, or anything you want to 'kick up a notch.'"
   
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   HOT PEPPER SAUCE
   
   • 1 cup pepper relish
   • Vinegar, as needed
   • Garlic powder (optional)
   
   Pour relish and about 1/4 cup vinegar into a blender. Blend until smooth, adding more vinegar until you get the consistency you want. Add garlic powder, if desired. Pour mixture into shaker bottles (old soy sauce and Worcestershire sauce bottles that have been cleaned are good), and refrigerate up to 3 months. (Makes 1-1/4 cups.)