Farm To Table | Sauces / Dips / Dressings

Nuclear Jalapeno Hot Pepper Relish

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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.

Two pop open hot dogs on buns topped with pepper relishPin
Hot Pepper Relish

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.

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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.

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
Ingredients for relish; peppers, sugar, vinegar, turmeric, dry mustard, pepper, celery seed.Pin

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.

Halve peppers, remove seeds. Ct the stem off.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add the peppers to a food processor bowl. Pulse until they are finely chopped.

Chopped veggies in food processor bowl.Pin
Add the vegetables to a food processor and pulse until you get a fine texture. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Add them to a large pot.

Chopped vegetables in large pot.Pin
Add them to a large pot. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Pulse the onions, too, and add them to the pot.

Chopped onions in a large measuring cup.Pin
Chop the onions in the food processor, too. Photo Credit: Binky’s Culinary Carnival.

Step Five:

Add the spices and vinegar.

Vegetables and spices in the large pot.Pin
Add the rest of the ingredients. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Mis it well and bring it to a boil.

Mixed relish in the pot.Pin
Mix it well. Photo Credit: Binky’s Culinary Carnival.

Step Seven:

Reduce the heat and simmer for about 20 minutes until it is a relish consistency.

Relish cooking in the pot.Pin
Cook it down. Photo Credit: Binky’s Culinary Carnival.

To Water Bath Can the Relish

  1. Prepare the jars and lids while the relish is cooking down.
  2. Fill the prepared jars with the hot relish using a canning funnel and a ladle. Preserve a ½-inch headspace.
  3. Remove any bubbles as needed.
  4. Wipe the rims of the jars with a damp paper towel.
  5. Center the lids on the jars. Screw on the jar bands on finger-tip tight.
  6. 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.

Two hot dogs topped with relish.Pin

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

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Hot pepper RelishPin

Hot Pepper Relish

Hot Pepper Relish is a great way to preserve all of the peppers you have at the end of the season! Pepper relish is super easy to can and shelf stable!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 16 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Canning: 15 minutes
Total Time: 40 minutes
Servings: 128 tablespoons
Calories: 12kcal
Author: Beth Neels
Cost: $5

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.
  • Process jars for 15 minutes, adjusting for altitude.
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Video

Notes

Makes 4 pints.
After processing, allow the jars to cool on the counter for 24 hours. Test jars for seal, If the center of the lid flexes up and down, the jar is not sealed. 
Store unsealed jars in the refrigerator.
Store sealed jars in a cool place.
Pepper Relish is shelf-stable for at least one year. 
If you prefer relish that is less hot, try Sweet Pepper Relish!
Adjustment for altitude
0-1000 feet above sea level    15 minutes
1000-6000 feet above sea level    20 minutes
above 6000 feet            25 minutes

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Potassium: 16mg | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 5.8mg | Calcium: 2mg | Iron: 0.1mg
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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.

48 Comments

  1. 5 stars
    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.

    1. 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!

  2. 5 stars
    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!!!

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