Fiery Farmers Market Hot Pepper Relish

Recipe Introduction

Quick Hook

Fancy a relish that bites back? This hot pepper relish recipe is the bee's knees! It's got a sweet heat that’ll wake up your taste buds like a double espresso on a Monday morning.

Honestly, where's the fun if it doesn't give you a little tingle?

Brief Overview

This Fiery Farmer's Market Relish is inspired by those late summer gardens overflowing with peppers. Picture it: a vibrant, sweet, and spicy flavour bomb.

It is a little bit of sunshine in a jar. This recipe is simple enough for a beginner and takes about an hour.

It yields around 4 cups, perfect for sharing... or not!

Main Benefits

Forget bland burgers and boring sarnies! This homemade hot pepper relish is your secret weapon. It is packed with vitamins from all those fresh veggies.

This relish elevates any occasion, from a casual BBQ to a fancy cheese board.

Alright, Let's Get This Sorted!

Ready to dive into the ingredients?

What's So Special About This Relish?

This isn't your average spicy relish recipe . I once used it to win a village fete competition. People were queuing for hours! Think Piccalilli with a serious kick.

This Ain't Your Nan's Relish (Unless Your Nan's Badass)

This relish is the perfect relish for burgers . It uses a mix of hot peppers like jalapenos and Scotch bonnets.

This gives it a proper depth of flavor. Just remember to wear gloves! Trust me, you don't want to touch your eyes after chopping those peppers.

How Do I Get This Show on the Road?

Now, let's see what we need to make this hot pepper condiment . You will need: fresh peppers, onions, garlic, bell peppers, vinegar, sugar, honey, salt, and pepper. That's it!

Is Canning Necessary?

Worried about keeping it fresh? Don't fret. You can easily do some pepper relish canning . Just follow proper sterilizing and processing guidelines.

Otherwise, it'll happily live in the fridge for a couple of weeks.

It is Not Just A Relish; It Is An Experience

A good chili relish recipe is more than just a condiment. The sweet and spicy relish is about bringing people together.

It's about sharing the love, one spicy bite at a time! Now, let's get cooking! How to make pepper relish? Next section

Ingredients & Equipment: Let's Get This Sorted, Shall We?

Right, fancy making some Fiery Farmer's Market Relish ? Good on you! It’s easier than you think. Honestly, if I can do it after a long day, anyone can.

Based on the recipe and description, here's what you will need!

Main Ingredients for This Spicy Relish Recipe

Here’s what you’ll need. I've added US and metric measurements, so no excuses!

• 2 pounds (900g) mixed hot peppers (like jalapeños, serranos, Scotch bonnets).
• 1 large (225g) yellow onion, finely chopped.
• 4 cloves garlic, minced.
• 1 red bell pepper , finely chopped.
• 1 green bell pepper , finely chopped.
• 1 cup (240ml) apple cider vinegar.
• ½ cup (100g) granulated sugar.
• 2 tablespoons (30ml) honey.
• 1 teaspoon (5g) sea salt.
• ½ teaspoon (2.5g) black pepper.

Now, about those hot peppers. Quality is key. You want them firm, shiny, and smelling fresh. If they look a bit wrinkly or feel soft, give them a miss.

Adjust the peppers to your taste for pepper relish canning . Not a fan of too much heat? Use more jalapeños and less Scotch bonnets.

Seasoning Notes: That Je ne sais quoi

Okay, so this relish isn't just about heat; it's about flavour.

The vinegar, sugar, and honey combo creates a sweet and tangy base that complements the peppers. It really is something! For a deeper flavor, try adding a pinch of smoked paprika.

Don't have apple cider vinegar? White vinegar works too, but it’s a bit sharper. And if you're feeling adventurous, a splash of balsamic can add a lovely richness.

Equipment Needed

Don't go thinking you need a fancy kitchen. It does not. Keep it simple!

• A large saucepan or pot (stainless steel is best).
• A decent knife (or a food processor if you're feeling lazy, like me sometimes).
• Measuring cups and spoons, obviously.
• A wooden spoon or spatula to stir.
• Gloves . Seriously, don't skip these.
• Sterilized jars and lids, if you’re planning on canning for long term storage.

Alright, let's get this sorted. You don't need any fancy gadgets to make this homemade hot pepper relish. A sturdy pot and a good knife will do the trick! Now, back to the hot pepper relish recipe itself.

..

Cooking Method: Simmering Your Way to Fiery Farmer's Market Relish

Alright, let's get this sorted, shall we? We're diving into the art of simmering. This hot pepper relish recipe relies heavily on it.

Simmering is gentle cooking in liquid, just below boiling point. Think of it as a warm bath for your ingredients.

Prep Steps: Getting Sorted Before the Heat

First, mise en place is key. Or as I like to call it, "getting your ducks in a row." Chop all 2 pounds of those hot peppers.

Wear gloves, honestly! I once forgot and spent an hour with burning hands. Finely chop the 1 large onion, 4 garlic cloves, and the 1 red and 1 green bell peppers .

Time saving tip? If you're making a big batch, a food processor can help. But be careful not to over process. You want a relish, not a paste! Safety first.

Those pepper oils can linger. Wash your hands thoroughly after chopping.

step-by-step: Simmering to Success

1. Combine the peppers, onion, garlic, and bell peppers in a large saucepan.
2. Add 1 cup apple cider vinegar, ½ cup sugar, 2 tablespoons honey, 1 teaspoon salt, and ½ teaspoon pepper.
3. Bring to a boil, then reduce heat to low.
4. Simmer, uncovered, for 45 minutes . Stir it frequently to prevent sticking.
5. Taste and adjust seasoning. More sugar for sweetness, vinegar for tang.
6. If canning, ladle into sterilized jars. Remember the ¼ inch headspace.

Visual cue for doneness? The relish should be thick, like jam. Critical temperature point? Keep the simmer consistent, around 180- 200° F (82- 93° C) .

Pro Tips: Level Up Your Relish

Want to avoid sticky relish? Don't overcook it! If you want a spicy relish recipe but are afraid of the heat, use less hot peppers.

A common mistake is not tasting and adjusting. Flavors intensify as it cools. So be brave, and have a taste!

For a make-ahead option, prepare the chopped ingredients the day before. Store them in the fridge. This will reduce your prep time considerably.

I had a friend who stored them for a week. Don't do that!

So, there you have it! Now you know how to make pepper relish that’ll knock your socks off. Perfect on burgers, sausages, or even crackers with cheese. Enjoy!

Right then, let's dive into the nitty gritty of our Fiery Farmer's Market Hot Pepper Relish: A Taste of Summer Heat .

This isn't just any hot pepper relish recipe ; it's your chance to make something truly special. Alright, let's get this sorted, shall we?

Recipe Notes

Serving Suggestions: Get Creative!

This spicy relish recipe is super versatile. Honestly, I love a dollop on a burger. Plating is simple, a small bowl alongside whatever you're serving.

Think rustic chic. Imagine a generous spoonful perched atop a perfectly grilled burger. Complementary sides? Crispy chips or a refreshing coleslaw.

I've even been known to pair it with a cheeky gin and tonic on a warm evening. Fancy, eh?

Storage Tips: Keep It Fresh!

If you're not canning your pepper relish , refrigeration is your best bet. It will keep in the fridge for up to two weeks.

Make sure that you put it in an airtight container. Freezing? Not really recommended, it can get a bit watery when defrosted.

Reheating isn't necessary; it's best served cold or at room temperature.

Variations: Make It Your Own!

Want a sweeter chili relish recipe ? Add a bit more honey. Want to make it mild? Take off the jalapenos and use green bell peppers.

For a low-sugar adaptation, try swapping the sugar for a sugar replacement like Stevia. You can also mix in seasonal fruits.

Peaches or apples add a lovely sweetness. The goal here is make sure that it fits your taste.

Nutrition Basics: Goodness Inside!

It has about 30 calories per serving, this sweet and spicy relish gives a nice kick without the guilt. And let's not forget all those veggies! They're packed with vitamins and antioxidants.

And capsicum in the hot peppers are good for your soul.

Honestly, making homemade hot pepper relish is so rewarding. It is easier than you think. So, give it a go! You'll soon have your own signature hot pepper condiment .

You never know, your hot pepper relish recipe could be the next big thing.

Frequently Asked Questions

How can I adjust the heat level in this hot pepper relish recipe? I don't want to set my mouth on fire!

That's a fair question! No one wants a relish that's like eating molten lava. The heat level in this hot pepper relish recipe is easily controlled by the types and amounts of peppers you use. For a milder relish, stick with jalapeños and remove the seeds and membranes.

For a real fire breather, add some Scotch bonnets or habaneros, but handle them with extreme caution (gloves are essential!).

Can I freeze this hot pepper relish, or is it best kept in the fridge?

You can absolutely freeze hot pepper relish! Properly stored in an airtight container, it will keep well in the freezer for up to 3-6 months. When you're ready to use it, thaw it in the refrigerator overnight. The texture might change slightly, becoming a little softer, but the flavor will still be fantastic.

I often freeze mine in small portions so I can grab just what I need, like a little ray of sunshine on a cold day!

I'm a vegetarian/vegan. Are there any substitutions I can make in this hot pepper relish recipe?

Absolutely! This recipe is very veggie friendly to begin with! To make it fully vegan, simply swap the honey with maple syrup or agave nectar. The flavor profile will change slightly, but it'll still be delicious.

Alternatively, if you're only avoiding animal products for dietary reasons, a vegan sweetener such as Stevia may be used.

I’m not into canning. How long will this hot pepper relish last in the fridge?

No worries, mate, canning isn't for everyone! If you're not canning the relish, it will keep in an airtight container in the refrigerator for up to 2 weeks. Make sure the container is clean to start, and always use a clean spoon to scoop out the relish to prevent contamination.

If you notice any mold or off smells, best to toss it better safe than sorry!

Can I use a food processor to chop the vegetables for this recipe, or is it better to do it by hand?

You certainly can use a food processor to chop the vegetables for your hot pepper relish recipe. This can save a ton of time and effort. However, be careful not to over process the vegetables into a mush! You want small, distinct pieces, not a purée.

I recommend pulsing the vegetables in short bursts, checking the consistency frequently, until they are finely chopped but still have some texture. A finely diced finish will produce a more favourable relish.

What are some good serving suggestions for hot pepper relish beyond just burgers and sandwiches?

Oh, the possibilities are endless! Hot pepper relish is surprisingly versatile. Try serving it with grilled cheese or other grilled meats. It can also add a kick to quesadillas or tacos. For a posh snack, spoon a dollop over cream cheese on crackers or a bagel.

Even add a spoonful to your morning scrambled eggs for a surprising and delicious start to the day. It's basically the condiment equivalent of a Swiss Army knife!