I signed up for a vegetable delivery from a local farm and I received a lot of peppers. There were many varieties of peppers that I did not know what kind they were and had to use good old Mr. Google to find out. The reality was if I didn’t think of something fast they would all get tossed out in the garbage.
My husband loves pepper jelly and that’s where my thoughts began, and a relish developed. I chopped and chopped the peppers into small pieces and noticed several things. First, not all the peppers were hot, and some were very hot. There were mostly 2 varieties: wax peppers (hot) and sweet red peppers.
I’ve since learned that a wax pepper only has a medium rating on the heat scale and that is hot enough for me. To give you a reference on the heat scale, a jalapeno pepper is four times as hot. They are yellow in color and although they look like banana peppers, they are not.
This recipe made one 16oz ball jar full. I have even thought of giving this as small hostess gifts or small exchange Christmas gifts. The relish was delicious and now I think my hubby is hording what’s left in the bottom of the jar thinking I won’t make it again. And I will.
Sweet & Spicy Pepper Relish
12 oz of mixed peppers chopped
(wax, sweet, jalapeno)
½ tsp salt
½ sweet onion chopped
¼ cup of sugar
1 tsp salt
¼ tsp of dried mustard
¾ cup of Apple Cider Vinegar
Combine chopped peppers, sweet onion and ½ salt and let drain through a strainer for 3 hours. Toss liquid.
In a medium size sauce pot, combine sugar, 1 tsp salt, dried mustard and ACV. Bring to a boil.
Add peppers and onion to the boiling pot and let simmer for 15 minutes.
Pour mixture into a Ball jar and can according to instructions.