Ingredients:

  • 2 pounds mixed hot peppers (e.g., jalapeños, serranos, Scotch bonnets), stemmed, seeded (optional), and finely chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 cup apple cider vinegar
  • ½ cup granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Instructions:

  1. Wearing gloves, stem and seed (optional, for less heat) the hot peppers. Finely chop them – careful not to touch your face!
  2. Chop the onion, garlic, and bell peppers. Consistency is key here, so try to keep the pieces roughly the same size.
  3. In the saucepan, combine the chopped peppers, onion, garlic, bell peppers, apple cider vinegar, sugar, honey, salt, and pepper.
  4. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Simmer, uncovered, for 45 minutes, or until the relish has thickened to your desired consistency. Stir frequently to prevent sticking.
  5. Taste the relish and adjust seasoning if needed. Add more sugar for sweetness, vinegar for tang, or salt and pepper to taste. Remember, the flavors will intensify as it cools.
  6. If preserving, ladle the hot relish into sterilized jars, leaving ¼ inch headspace. Wipe the rims, place the lids and rings on the jars, and process in a boiling water bath for the recommended time for your altitude (consult canning guidelines).
  7. If not canning, let the relish cool completely before storing in airtight containers in the refrigerator. It will keep for up to 2 weeks.