If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. It’s one of those wonder condiments that goes with so many dishes. Extra bonus - it is also a GREAT way to preserve your abundant pepper harvest. Loaded with wonderful chili peppers, a bit of onion and garlic, it packs in the flavor. You can realistically use this recipe on ANY type of chili pepper. Just be sure to chop them up to consistent sizes and chunks. If you’re working with bell peppers and ghost peppers, for example, those two peppers have very different thickness of their pepper walls. Bells are meatier and thicker, where ghost peppers are thinner. Chop them up accordingly so the bites are fairly consistent throughout. Let’s talk about how to make hot pepper relish, shall we? Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers. Cool the Pepper Relish. Add to a jar and allow to cool. Boom! Done! Easy enough, isn’t it? Your delicious pepper relish is ready to enjoy. How are you going to use yours? You can freeze pepper relish, though it can affect the consistency. Serve it at the table with brunch to scoop over toasts. People love it over cream cheese with crackers. You can also swirl it into soups and stews to bring on the zest. I love sweet and spicy pepper relish anytime. Enjoy! It’s time to make the relish! NOTE: This recipe was updated on 5/21/21 to include new information, photos and video. It was originally published on 7/29/2015.
