Sweet and Spicy Pepper Relish

Recipe View 1 mins Wearing rubber or latex gloves (essential!), trim the tops off the chile peppers. Roughly chop the chiles, bell peppers, and onion.

Recipe View 1 mins In a food processor, pulse the chopped vegetables in batches until finely chopped, being careful not to over-process into a puree. Aim for a coarse, relish-like consistency. (Approximately 1 minute per batch)

Recipe View 1 mins Transfer the chopped vegetable mixture to a nonreactive 3-quart pot or saucepan.

Recipe View 2 mins Stir in the sugar, apple cider vinegar, and pickling salt into the pot with the chile mixture. Ensure everything is well combined.

Recipe View 5 mins Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low to maintain a simmer. (Approximately 5 minutes)

Recipe View 25 mins Simmer the relish, stirring frequently, especially towards the end of the cooking process, to prevent scorching. Continue simmering until the relish has thickened to your desired consistency. (Approximately 20-30 minutes)

Recipe View 2 mins Carefully ladle the hot relish into sterilized, wide-mouth ½-pint jars, leaving ½ inch of headspace at the top of each jar.

Recipe View 1 mins Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal.

Recipe View 1 hrs Let the filled jars cool to room temperature completely. (Approximately 1 hour)

Recipe View 1 mins Once cooled, screw on the lids tightly. Store the relish in the refrigerator for up to 2-3 weeks or in the freezer for longer storage, up to 6 months.