How to make hot pepper relish. What ingredients are needed for pepper relish. How long does it take to make hot pepper relish. What dishes pair well with pepper relish. How to preserve peppers with relish.
The Versatility of Hot Pepper Relish
Hot pepper relish is a versatile condiment that adds a spicy kick to a wide variety of dishes. This flavorful mixture of chopped peppers, vinegar, and spices is not only delicious but also serves as an excellent method for preserving an abundant pepper harvest. Whether you’re looking to spice up your grilled meats or add some zest to sandwiches, hot pepper relish is a perfect choice.
Choosing the Right Peppers for Your Relish
One of the great aspects of making hot pepper relish is its flexibility when it comes to pepper selection. You can use virtually any type of chili pepper, from mild bells to fiery ghost peppers. The key is to maintain consistency in the size of your chopped peppers to ensure even cooking and texture.
- Bell peppers: Mild and sweet, great for adding bulk
- Jalapeños: Medium heat, popular choice
- Serranos: Hotter than jalapeños, adds a nice kick
- Habaneros: Very hot, use sparingly for intense heat
- Ghost peppers: Extremely hot, for true heat enthusiasts
When mixing different types of peppers, consider the thickness of their walls. Bell peppers are meatier and thicker, while hotter peppers like ghost peppers tend to have thinner walls. Adjust your chopping technique accordingly to achieve a consistent texture throughout your relish.
Essential Ingredients for Hot Pepper Relish
While peppers are the star of the show, several other ingredients are crucial for creating a well-balanced and flavorful relish:
- Vinegar: White wine vinegar is commonly used, but any good quality vinegar will work
- Sugar: Provides sweetness and helps balance the heat
- Onion: Adds depth and complexity to the flavor profile
- Garlic: Enhances the overall taste with its aromatic properties
- Mustard seeds: Contribute a subtle tangy flavor and interesting texture
- Salt: Enhances all the flavors and acts as a preservative
For those looking to reduce sugar intake, honey can be a nice substitute. It adds a natural sweetness while complementing the pepper flavors.
Step-by-Step Guide to Making Hot Pepper Relish
Creating your own hot pepper relish is a straightforward process that yields delicious results. Here’s a simple method to follow:
- Combine all ingredients in a large pan: Mix vinegar, sugar, chopped peppers, onion, garlic, mustard seeds, and salt.
- Heat the mixture: Set the stove to medium heat and stir until the sugar fully dissolves.
- Bring to a boil: Increase the heat until the mixture reaches a rolling boil.
- Simmer: Reduce heat to low and let the mixture simmer for about 25-30 minutes.
- Reduce liquid: Continue simmering until most of the liquid is absorbed or evaporated, leaving you with a thick, relish-like consistency.
The cooking process allows the flavors to meld together, creating a harmonious blend of sweet, tangy, and spicy notes. The extended simmering time also helps to soften the peppers and onions, resulting in a more spreadable consistency.
Preserving Your Pepper Harvest
Hot pepper relish is an excellent way to preserve your abundant pepper harvest. The vinegar in the recipe acts as a natural preservative, allowing you to enjoy your homemade relish for an extended period. But how long can you keep your hot pepper relish?
When properly stored in sterilized jars, hot pepper relish can last for several months in the refrigerator. For longer-term storage, you can process the jars using a water bath canning method, which allows the relish to be shelf-stable for up to a year.
Tips for Proper Storage:
- Use clean, sterilized jars for storing your relish
- Leave about 1/4 inch of headspace at the top of each jar
- For refrigerator storage, cool the relish completely before sealing and refrigerating
- For long-term storage, process filled jars in a boiling water bath for 15 minutes
- Store processed jars in a cool, dark place
By following these storage guidelines, you can enjoy your homemade hot pepper relish long after your pepper plants have stopped producing.
Pairing Hot Pepper Relish with Various Dishes
The versatility of hot pepper relish makes it a fantastic addition to a wide range of dishes. Its spicy-sweet profile can elevate simple meals and add complexity to more elaborate creations. Here are some popular ways to enjoy your homemade relish:
- Grilled meats: Spread on burgers, hot dogs, or alongside grilled chicken or steak
- Sandwiches and wraps: Use as a zesty condiment to liven up your lunch
- Cheese platters: Pair with sharp cheeses for a delightful contrast
- Eggs: Add a spoonful to scrambled eggs or omelets for a morning kick
- Tacos and burritos: Use as a topping for Mexican-inspired dishes
- Dips: Mix with cream cheese or sour cream for a quick and easy dip
The possibilities are nearly endless when it comes to incorporating hot pepper relish into your meals. Don’t be afraid to experiment and find new, creative ways to enjoy this spicy condiment.
Customizing Your Hot Pepper Relish Recipe
While the basic hot pepper relish recipe is delicious on its own, there’s plenty of room for customization to suit your taste preferences or to create unique flavor profiles. Here are some ideas to inspire your culinary creativity:
Pepper Variations:
- Sweet and Spicy: Combine bell peppers with jalapeños for a balanced heat
- Smoky Heat: Use chipotle peppers or add smoked paprika for a smoky flavor
- Tropical Twist: Include habaneros and a touch of mango or pineapple for a Caribbean flair
Additional Ingredients:
- Herbs: Add fresh cilantro, basil, or oregano for an herbal note
- Spices: Experiment with cumin, coriander, or ginger for depth
- Fruits: Incorporate diced apple or raisins for added sweetness and texture
Remember that when adjusting the recipe, it’s important to maintain the proper balance of acid (vinegar) to ensure safe preservation. If you’re significantly altering the recipe, consider consulting a food preservation expert or reliable canning resources to ensure your modifications are safe for long-term storage.
Health Benefits of Hot Pepper Relish
Beyond its delicious taste and versatility in the kitchen, hot pepper relish also offers several potential health benefits, primarily due to its pepper content. Chili peppers are known for their rich nutritional profile and bioactive compounds, which may contribute to various aspects of health:
- Capsaicin: The compound responsible for peppers’ heat, known for its potential pain-relieving and metabolism-boosting properties
- Vitamin C: Many peppers are high in this immune-boosting antioxidant
- Carotenoids: Compounds that may support eye health and have antioxidant effects
- Flavonoids: Plant compounds with potential anti-inflammatory and antioxidant properties
While hot pepper relish can be a healthful addition to your diet, it’s important to consume it in moderation, especially if you’re sensitive to spicy foods or have digestive issues. The vinegar content may also provide some probiotic benefits, supporting gut health when consumed as part of a balanced diet.
Troubleshooting Common Relish-Making Issues
Even experienced cooks can encounter challenges when making hot pepper relish. Here are some common issues and how to address them:
Relish is too watery:
If your relish seems too liquid after the recommended cooking time, continue simmering uncovered until more liquid evaporates. You can also add a small amount of cornstarch slurry (mix cornstarch with cold water) to thicken the mixture.
Relish is too vinegary:
Balance the acidity by adding more sugar or a touch of honey. Remember that some of the vinegar taste will mellow as the relish sits.
Peppers are too crunchy:
Extend the cooking time to soften the peppers further. You can also chop the peppers into smaller pieces for a finer texture.
Relish is too sweet:
Add more vinegar or a squeeze of lemon juice to balance the sweetness. In future batches, reduce the amount of sugar used.
Heat level is too intense:
If you’ve accidentally made your relish too spicy, try adding more of the non-spicy ingredients (like bell peppers or onions) to dilute the heat. You can also serve it with dairy-based condiments, as dairy can help neutralize capsaicin.
Remember, the flavors of your hot pepper relish will continue to develop and meld over time, so don’t be discouraged if it doesn’t taste perfect immediately after cooking. Often, letting the relish sit for a day or two in the refrigerator can improve its overall flavor profile.
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Hot Pepper Relish Recipe – Chili Pepper Madness
by Mike Hultquist · · 190 Comments · Jump to Recipe
This easy hot pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.
Hot Pepper Relish Recipe
This very simple pickled pepper relish recipe is great for any type of food you can prepare on the grill. We’re talking steaks, chicken breasts, burgers, brats, even the good old hot dog.
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.
Make Relish to Preserve Your Peppers
Seriously, if your garden is practically exploding with chili peppers like mine does every year, consider the humble pepper relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around longer so you can enjoy them.
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?
Hot Pepper Relish Ingredients
- Chili Peppers. You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers for many batches. Today I’ve used serrano peppers, Fresno peppers and milder Anaheim peppers for body and flavor.
- Vinegar. I use white wine vinegar usually, though any good vinegar will do.
- Sugar. For sweetness. Honey is a nice substitute.
- Other Ingredients. Onion, garlic, mustard seeds and salt. These all add body and flavor.
How to Make Hot Pepper Relish – the Recipe Method
Boil the Ingredients. Add all ingredients to a large pan – vinegar and sugar, chili peppers and onion, garlic, mustard seed, salt – and heat to medium heat.
Stir until the sugar dissolves. Bring to a boil.
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?
Recipe Tips and Notes
- Adjusting the Heat Factor. If you’re looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers. You have your choice with Morugas, 7-Pots, scorpions, bhut jolokias, though you really don’t have to go THAT hot. You can always use some in the upper range of the heat scale, like the wonderful habanero pepper, maybe red savinas, even on down to cayenne, red jalapenos, red serranos. Notice a RED theme here?
- Use Colorful Peppers for a Nice Looking Relish. I LOVE a colorful pepper relish recipe! Yellow and orange are always welcomed colors and red peppers are awesome, as is green, but green isn’t quite as enticing as a brightly colored pepper relish. But the choice is yours! As mentioned, you can use this hot pepper relish recipe technique with ANY type of pepper, regardless of the color.
- Pepper Consistency. You can chop your peppers to make them chunkier if you prefer a chunkier relish, or use a food processor to process them finely. The choice is yours, but I find the best results when making all of the peppers a uniform consistency.
- Seeds or No Seeds? You can remove the seeds from your peppers if you wish, but it is not necessary. Contrary to some belief, chili pepper heat is not in the seeds, but in the whitish pithy interior of the peppers. So, if you prefer to reduce the heat, core out the pepper insides before using. The seeds are edible and fine to use, though some dislike their consistency.
I LOVE a colorful pepper relish recipe! Yellow and orange are always welcomed colors and red peppers are awesome, as is green, but green isn’t quite as enticing as a brightly colored pepper relish. But the choice is yours! As mentioned, you can use this hot pepper relish recipe technique with ANY type of pepper, regardless of the color.
Storage Information
Pepper relish will last months in the refrigerator properly sealed because of the acidity from the vinegar. This is a good recipe for water bath canning as well, if you’d like to store the hot pepper relish longer term in a pantry.
You can freeze pepper relish, though it can affect the consistency.
How Do You Use Pepper Relish?
Use a good hot pepper relish as you would any other condiment. Top your burgers and brats right off the grill for a tangy flavor addition. Spoon it over grilled chicken or pork for an extra tasty component.
Serve it at the table with brunch to scoop over toasts. 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!
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.
4.96 from 66 votes
- 3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers.
- 3/4 cup white wine vinegar
- 1/2 cup sugar
- 2 cloves garlic chopped
- 1/2 small onion chopped
- 2 teaspoons yellow mustard seed
- Salt to taste
Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
Add to a jar and allow to cool.
Serve!
Makes about 2 cups.
Heat Factor: HOT, though you can incorporate milder peppers, if desired.
Calories: 105kcal Carbohydrates: 23g Protein: 2g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 15mg Potassium: 287mg Fiber: 4g Sugar: 19g Vitamin A: 3676IU Vitamin C: 5mg Calcium: 13mg Iron: 1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 5/21/21 to include new information, photos and video. It was originally published on 7/29/2015.
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GLOVES | Science and life
Over the centuries, they have mastered many functions. In addition to the main purpose of being part of clothing, gloves have become an element of etiquette, a means of flirting, a way to challenge to a duel.
Lucas Cranach the Elder. “Joachim II – Prince Elect”. 1520 year.
Iron gloves are an indispensable attribute of a knight’s costume.
Hans Holbein the Younger. “Charles de Solier, Sieur de Morette, French Ambassador in London”. 1534. During the Renaissance, noble people were depicted in ceremonial portraits wearing gloves. This custom continued until the 19th century.
Gladiators protected their arms by winding long belts of untanned leather around them.
Men’s gloves of the second half of the 17th century.
Women’s glove of the second half of the 16th century.
XIII century glove – for rural work.
A mitt from the beginning of the 20th century.
Falconry in the reign of Alexei Mikhailovich. The bird sits on the catcher’s hand in a suede glove (with a bare hand one could be left without fingers).
Diego de Silva Velazquez. “Lady with a fan”. 1646. Such gloves were worn by Spanish women in the middle of the 17th century.
Gloves above the elbow, as in the painting by Jean-Baptiste Isabey “Christian Boyer” of the first quarter of the 19th century, came into use at the end of the 18th – beginning of the 19th century.
Science and life // Illustrations
Girl in mittens in Gustave Courbet’s painting “Girls on the banks of the Seine”. 1856 Below is a fragment of this painting. Mitts appeared in the 16th century, but became especially fashionable in the 19th century.
Edouard Manet. “Spring: Jeanne”. 1881 Long women’s gloves were fashionable throughout the 19th century, at the beginning of the 20th century they practically fell into disuse.
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Gloves made from leather, kid, suede, lace, silk, rubber… Even from cobwebs. It is hard to imagine? But the French king Louis XIV flaunted in such. (The technique of making web fabric was kept in the strictest confidence.)
The oldest gloves were found in 1922 in the tomb of the Egyptian pharaoh Tutankhamen.
Among the ancient Assyrians and Egyptians, gloves were a symbol of nobility, and they were given great importance. The Persian king Cyrus II, who lived in the 6th century BC, executed his subjects only because they dared to come to him without gloves.
A completely different attitude towards gloves was in antiquity: the Greeks and Romans used them at feasts so as not to get burned, as they ate with their hands. Gladiators and athletes during fisticuffs protected their hands by winding long belts of untanned leather around them, while leaving their fingers free.
In the 8th century, gloves become an important element of a knight’s costume. During tournaments and wars, the knight was all encased in metal armor, iron gloves turned his hands into a kind of axe. Gradually, “axe” gloves gave way to gloves made of metal plates or rings with a leather palm. And then they began to be made entirely of leather and used in various ceremonies.
In the Middle Ages, it was allowed to trade, mint coins, collect taxes, and administer justice in the name of the royal glove. The glove was received by knights at consecration, bishops – at the introduction to the dignity, townspeople – as a sign of the privileges granted to them.
But shaking a gloved hand was considered an insult. A glove thrown in someone’s face meant contempt, a challenge to a duel, and a glove presented by a lady spoke of the mistress’s special disposition towards the gentleman.
Women have been wearing gloves since the 11th century. They were made for a long time from white linen and decorated with embroidery.
In the 12th century, when the demand for gloves increased, glove makers sprang up, first in Italy, then in France.
In the Renaissance, gloves are not only a symbol of power, luxury, but also a murder weapon. In Italy, in the 16th century, “waterproof gloves” impregnated with poison appeared. With the help of such “gifts” the French Queen Catherine de Medici got rid of people she did not like.
By this time, gloves were decorated not only with embroidery, but also with jewelry and fur. The most expensive were women’s lace Venetian gloves of the finest workmanship.
By the beginning of the 18th century, lace and buttons were considered signs of sophistication and wealth in men’s fashion.
Due to the lush and long cuffs, gloves are practically invisible and therefore gradually lose their relevance. They are worn, but they do not attach any importance to them. But the fashion for ladies’ gloves is flourishing. Women change this piece of clothing three to four times a day.
In 1807, Englishman James Winter invents a machine for making leather gloves. Simultaneously, rubber models appear.
The fascination with antiquity in the late 18th and early 19th centuries was also reflected in the costume. Representatives of the upper class wanted to be nymphs and goddesses. Dresses were sewn from light transparent fabrics, almost without sleeves. Now, long, above the elbow, gloves and mittens, or mittens (fingerless gloves) have become a necessary addition to the women’s toilet.
A man puts on gloves, going for a walk, on a visit, to the theater – for each occasion they are of different colors and qualities.
So much attention was paid to gloves that Balzac dedicated a short essay to them, “Studying the manners of society by gloves.
” Its plot is as follows: a lady, examining the gloves of her guests, determines their character, lifestyle, habits.
In the 19th century, the rules of good manners recommended that women who came to visit take off their gloves only at the table, and they could remain in mitts throughout the evening. If the hostess of the house receives guests in an evening dress, she should be in lace mitts. Bracelets were supposed to be worn over gloves, and rings were supposed to be worn with mitts. In summer they usually wore lace, tulle or sirloin gloves and mittens. Men were supposed to wear white or light yellow gloves for a tailcoat. They should be perfectly clean, tightly fitting the hand and not shiny.
At the beginning of the 20th century, special-purpose gloves began to be made: automotive, surgical, massage, etc. After the First World War, long women’s gloves went out of use, cuffs were made on short ones and decorated (remembering the fashion of past centuries) with embroidery, inlay, swan down, pleating .
At all times, artisans, poor townspeople, peasants had simple, primitive gloves: initially in the form of bags, then with three fingers. Since the 16th century, knitted ones have appeared.
In Russia, with its harsh climate, people of all classes put on mittens, less often gloves, or, as they used to say in the old days, “glove sleeves.” As in other countries, gloves in Rus’ were a sign of wealth and nobility. In the royal wardrobe there were mittens “iridescent, the wrist is sewn with gold on a worm-like (crimson) satin with pearls, a fringe is gold and silver.” According to the inventory of 1674, the guards of honor wore a caftan lined with fur, and on their hands were gloves with large bells. The officers of the archery regiments also wore gloves with bells. With the introduction of European fashion by Peter I, gloves become an indispensable part of both men’s and women’s attire. Initially, they were brought from abroad. Over time, their masters of glove making appeared.
Part of the uniform of an officer of the Life Guards Semenovsky Regiment is stored in the Kremlin Armory. In 1720, all officers of the guard received the same green cloth caftans and camisoles, knee-length elk trousers, red stockings, leather shoes, boots or over the knee boots, a black triangular felt hat and white kid gloves.
In 1811, gloves for non-commissioned officers were abolished, instead of them, in cold weather, they were allowed to wear cloth mittens sewn from old uniforms, as was customary for privates.
Legend or not, but once the Russian Emperor Nicholas I, a great zealot of order, saw an officer without gloves at the ball and considered it unthinkable impudence. To the king’s remark, the officer replied that he had lost his gloves. Then Nicholas I gave him his.
Women in Rus’ did not have gloves for a long time. Even in the inventories of the treasury of queens, this item of clothing is rarely mentioned. The nobles and the rich hid their hands in winter in the warm sleeves of fur coats, in muffs, and those who were poorer wore mittens, like men.
For men, in some areas, gloves were an indispensable accessory of the matchmaker’s suit. In the Vologda province they were cut from black cloth and covered with embroideries from spun gold, in the Voronezh province they were knitted from various colored threads.
Nowadays, there are even more gloves of various types and purposes than
before. There are boxing gloves, baseball gloves, for motorcyclists, cyclists,
billiard players… and even computer (replacing the keyboard and mouse). And recently
The French invented a glove that allows you to feel the ripeness of fruits by touch
and thereby choose the best moment for harvesting. Built into the “smart
glove” sensors, when in contact, for example, with an apple, give different information:
fruit size, sugar content and other chemical compounds, resistance
hits and more. I wonder what else scientific and technological progress will bring us?
Information Bureau
GLOVE – TO SIZE
According to the new international system, the size of the glove is equal to the girth of the palm (in centimeters) at its widest part, without the thumb (see picture).
