Nuclear Jalapeno Hot Pepper Relish
Hot Pepper Relish is a great way to preserve all the peppers you have at the end of the season. It is super easy to can to make it shelf-stable.
If you are not a huge spicy heat fan, the Hot Pepper Relish is NOT for you. It is hot. Go for the sweet pepper relish instead. It is very mild, containing only a few jalapeños. This relish becomes hotter depending on the chili that you use. If you make it a large percentage habanero or Scotch bonnet, it will be even hotter.
At the end of the season, we always have bushels of peppers left. We have to devise creative ways to use up a lot of peppers.
We have been making different relishes for ages, including cucumber and zucchini, so why not try a relish with peppers? This relish does not disappoint. Honestly, you can’t have too many condiments. It takes a same old boring meal to all new realms.
IMPORTANT: Wear gloves! This is very important! If you don’t, you will have to wash your hands 100 times to get all of the pepper oils off your hands. Don’t touch your eyes or any mucus membranes.
What you need
- hot peppers – use any hot pepper you have access to. Jalapeños, Hungarian wax, habanero, serrano peppers, ghost pepper,
- vinegar
- sugar
- turmeric
- dry mustard
- pepper
- celery seed
How to make it
Step One:
Wash peppers. Halve them and remove most of the seeds and ribs. You can technically leave them in if you want the heat level nuclear.
Step Two:
Add the peppers to a food processor bowl. Pulse until they are finely chopped.
Step Three:
Add them to a large pot.
Step Four:
Pulse the onions, too, and add them to the pot.
Step Five:
Add the spices and vinegar.
Step Six:
Mis it well and bring it to a boil.
Step Seven:
Reduce the heat and simmer for about 20 minutes until it is a relish consistency.
To Water Bath Can the Relish
- Prepare the jars and lids while the relish is cooking down.
- Fill the prepared jars with the hot relish using a canning funnel and a ladle. Preserve a ½-inch headspace.
- Remove any bubbles as needed.
- Wipe the rims of the jars with a damp paper towel.
- Center the lids on the jars. Screw on the jar bands on finger-tip tight.
- Process the jars for 15 minutes, adjusting for altitude.
You can adjust the heat level in this relish by the number of hot peppers included in the mix. If you like medium or hot salsas, add two more jalapeños for every degree of heat you would like to increase. I would call this Hot Pepper Relish pretty hot. It is mostly jalapeños, red, and green in a dry year. The drier the year, the hotter the peppers will be.
As always, when making salsas or hot sauces, err on the side of caution. You can always add more, but you can’t take it away. Always taste for heat before canning any sauces, bearing in mind that as it sits, the heat level will increase, not decrease, as it ages.
We hope you enjoyed the recipe today for pepper relish. Give it a try.
How to Use this Relish
- Use it on hot dogs or hamburgers.
- Add it to salads, like macaroni or tuna salad, for a new kick.
- Use a spoonful for deviled egg filling.
- Mix it with mayonnaise or ketchup for a new twist on a classic.
- Pour some over a block of cream cheese and serve with crackers for a super fast, last-minute appetizer.
More Relishes
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Helpful Tools
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- Water bath canning pot
- extra large bamboo cutting board
- Canning tool set
- canning bands
- canning lids
- pint jars
- half pint jars
- ladle
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Hot Pepper Relish
Ingredients
- 5.5 cups peppers, stems removed, chopped fine in food processor use jalapeno, serrano, habanero, Hungarian wax, or any other hot pepper you have access to.
- 2 cups onion, chopped fine in food processor
- 1.5 cups cider vinegar
- 1.5 cups Sugar
- 1 tsp turmeric
- 1 tsp Black Pepper
- 1 tsp dry mustard
- 1.5 tsp celery seed
Instructions
- Combine all ingredients in a large pot. Heat to boiling, then reduce heat and simmer for about 20 minutes, until thickened, the consistency of pickle relish.5.5 cups peppers, stems removed, chopped fine in food processor, 2 cups onion, chopped fine in food processor, 1.5 cups Sugar, 1 tsp turmeric, 1 tsp Black Pepper, 1 tsp dry mustard, 1.5 tsp celery seed, 1.5 cups cider vinegar
- Here is the Sweet Pepper Relish recipe. If you are making hot Pepper Relish, use all hot peppers!!
To can the relish
- Prepare the jars and lids while the relish is cooking down.
- Fill the prepared jars with the hot relish using a canning funnel and a ladle. Preserve a ½-inch headspace.
- Remove any bubbles, as needed.
- Wipe the rims of the jars with a damp paper towel.
- Center the lids on the jars. Screw on the jar bands fingertip tight.
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Notes
Nutrition
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
Can you eat it right away? Or let it sit for a while?
You can eat it right away, but it’s more flavorful if you let it age for 2-3 months.
Thank you it is delicious. We had red jalapeños . It’s got a kick but it is so good.
We’re so glad you like it Wendy! It is a favorite around here too.
This recipe is great! Thank you so very much! I had a wee bit left after filling the jars and I ate it in a sandwich. It was awesome. I can’t wait! I was sent here from Grow and Preserve on You Tube. She made it in a video and I couldn’t wait to try it. Carter gives some great instructions too.
I’m so glad that you like it, Melissa! And thank you Carter! I just subscribed!
Hi. I was wondering if garlic could be added to this recipe and if so, how much.? Looking forward to trying this relish.
Sure! Garlic would be a great addition! I would start with ¼ cup. Let a bit cool before canning it and taste it. Add more to taste. Let me know how you like it, Sharon.
This sounds great, just what I was looking for with end of garden having a few of several varieties of peppers. So are the times for canning with Water Bath or Pressure canner? Thank you.
Hi Lucie, since the relish is very acidic it can be water bath canned. Normally peppers would need pressure canning, but not with relish.
On the peppers is that 5.5 cups whole peppers or 5.5 cups chopped? Have never made made relish before and don’t want to mess up. Thank you in advance.
It is 5.5 cups after being chopped in the food processor. Chop them finely, think of store-bought relish. Make the pieces about that size.
Thank you! Very much.
You’re welcome!
Can this be made without sugar? Will it still be shelf stable? Sorry for the delayed response.
Yes, you can make it without sugar. There is enough vinegar in it to make it shelf stable without the sugar.
Made it and the jars are already empty. My family loves it. I am assuming the measurement for the peppers is after chopping? I found I had a little more moisture than I expected, so am thinking of chopping first then measuring for the second batch.
I did chop the peppers first. I will add that to the recipe notes. Thanks for letting me know. I use the leftover brine to make spicy ketchup and spicy mayonnaise. Great on just about everything!
Amazing recipe, I have so many peppers every year and I am so happy I found this recipe! Just doubled the recipe and made 8 jars. Looks and smells so amazing.. cannot wait to try this!! The taste I did take was so goooood!!!
My family loves this one too. And it uses so many peppers, it’s great! Thanks Bren. Glad you like it!