Every work day for breakfast I eat an everything bagel with cream cheese and pepper relish. I've had this routine for at least 7 years now. I eat so much I feel I should share this super simple recipe. This stuff is great on Hot dogs, burgers, sandwiches, or mixing into aioli or mustard for a spicy kick. Best part is you can use any pepper you want from sweet to reapers. Although in my experience I find that thicker walled peppers as a base for the relish gives it a really nice texture. It's also a good recipe for that final harvest when you strip all those green peppers off the plant before a freeze.
The recipe is as follows:
Once stems have been removed and peppers washed run them through a food processor until you get the consistency you want.
For every pound of peppers I add a half a cup of vinegar and a half a cup of sugar into a stock pot on medium heat till most the liquid is gone. At this point I can in mason jars and water bath 10 mins. There's always a little bit that doesn't fit in the last jar. This goes directly in the refrigerator for immediate consumption.
The recipe is as follows:
Once stems have been removed and peppers washed run them through a food processor until you get the consistency you want.
For every pound of peppers I add a half a cup of vinegar and a half a cup of sugar into a stock pot on medium heat till most the liquid is gone. At this point I can in mason jars and water bath 10 mins. There's always a little bit that doesn't fit in the last jar. This goes directly in the refrigerator for immediate consumption.
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