Pepper Relish
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Autumn, Summer
This pepper relish is sweet, spicy, tangy, and savory. Perfect for topping grilled sausages, or as a delicious condiment on a sub sandwich. What’s not to relish?
This recipe showcases peppers as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Makes 2 cups
INGREDIENTS
2 bell peppers, any color
5 frying peppers such as Jimmy Nardello or Gypsy
2 jalapenos
2 serrano peppers
1 medium-sized onion
6 cloves of garlic
1 cup white vinegar
¾ cup sugar
1 teaspoon mustard seeds
2 teaspoons kosher salt
PREPARATION
- Seed and roughly chop all the peppers, onion, and garlic.(For a spicier, more rustic relish, leave the seeds in the jalapeños and serranos.).
- Pulse in a food processor until evenly and coarsely chopped—NOT a paste.
- Place mixture in a pot with remaining ingredients. Cook on medium-low heat for 15-20 minutes, stirring occasionally, until relish is slightly thickened and liquid is reduced.
- Taste and adjust the seasoning, then place the relish in jars and let it cool before refrigerating. Keeps in fridge for 3-4 weeks.
