Hot Pepper Relish Recipe: Spicy Homemade Delight

Introduction

At Love With Recipes, we are passionate about bringing you culinary treasures that have been celebrated for their exceptional flavor profiles and cultural significance. This award-winning Hot Pepper Relish, which took top honors at the prestigious New Mexico State Fair, exemplifies the vibrant, spicy, and sweet elements characteristic of Southwestern cuisine. Bursting with a harmonious blend of fiery peppers, tangy vinegar, and a touch of sweetness, this relish is not just a condiment but a flavor experience that elevates any dish it accompanies. Whether you’re looking to spice up your grilled meats, add a zing to sandwiches, or gift a homemade treat to friends and family, this relish will undoubtedly impress with its depth of flavor and colorful presentation. Its influences draw from diverse culinary traditions, including Mexican, Spanish, and broader Southwestern influences, making it an authentic taste of the region’s rich culinary tapestry.

This comprehensive guide aims to provide you with detailed instructions, tips, and variations to ensure your success in making this relish. From precise ingredient measurements to step-by-step processing techniques, we will walk you through everything necessary to craft a perfect batch. Additionally, we will cover storage, nutritional insights, and creative ways to incorporate this relish into your meals, making it a staple in your homemade condiment collection.

Time

Preparation Time: approximately 20 minutes
Cooking Time: about 20 minutes
Processing Time: 15 minutes in boiling water bath
Total Estimated Time: approximately 1 hour, including cooling and storage

Needed Equipment

• Food chopper or blender with a chopping blade
• 6-quart stainless steel or enameled cast iron kettle or stockpot
• Measuring cups and spoons
• Sterilized pint jars with lids and bands (7 jars)
• Large slotted spoon or ladle
• Jar lifter or tongs
• Canning funnel (preferably wide-mouthed)
• Kitchen towel or clean cloth for wiping rims
• Large saucepan or canning pot with lid for water bath
• Timer or clock
• Cooling rack or clean surface for jars
• Rubber gloves (optional, for handling hot peppers)
• Sharp knife and cutting board
• Strainer or colander (optional, for draining liquids)

Tags

Canning, Hot Pepper, Relish, Southwestern Cuisine, Spicy, Fermentation, Homemade, Preserves, Mexican Influence, Spanish Influence, Quick & Easy, Gluten-Free, Vegan, Low Cholesterol, Low Protein, Healthy, Flavorful, Gift Idea

Serving Size

This recipe yields approximately 7 pint jars, with each jar serving about 2-4 tablespoons of relish, depending on usage. This amount provides roughly 28-56 servings, making it perfect for family gatherings, gift-giving, or stocking your pantry for the year.

Difficulty Level

Moderate: This recipe involves basic chopping, boiling, and canning techniques. Familiarity with food preservation and safety practices is recommended for best results, but with careful attention, even novice canners can achieve excellent outcomes.

Allergen Information

This recipe is free from common allergens such as nuts, dairy, and gluten. However, due to the handling of hot peppers, individuals with sensitivities to capsaicin or skin sensitivities should wear gloves and exercise caution during preparation.

Dietary Preference

Vegan, Vegetarian, Plant-Based, Low Cholesterol, Low Protein (though high in carbohydrates), Healthy

Course

Condiment, Appetizer, Side Dish

Cuisine

Southwestern U.S., Mexican, Spanish

Ingredients

Ingredient Details in Table Format

Instructions

Step 1: Preparing the Peppers and Onions

Begin by thoroughly washing all fresh produce. Rinse the red and green chili peppers under cold running water to remove any dirt or residues. Pat them dry with a clean towel or paper towels. Using a sharp knife and cutting board, carefully stem the peppers to remove the stems, which are often tough and woody. For safety and comfort, consider wearing rubber gloves during handling, as hot peppers can cause skin irritation or burning sensations.

Next, chop the peppers into small pieces, approximately ¼ to ½ inch in size. If you prefer a finer relish, you can use a food processor or blender. When using a blender, pulse the peppers in small batches, adding water just enough to facilitate chopping. Be cautious not to over-process; you want a coarsely chopped texture, not a smooth puree. Drain the excess water thoroughly if using a blender.

Peel the onions and cut them into small chunks or slices, similar in size to the peppers. Combine the chopped peppers and onions in a large mixing bowl or directly in the food chopper bowl if you prefer to do everything in one step.

Step 2: Chopping and Draining

If you used a food processor or blender, transfer the chopped peppers and onions into a colander or strainer. Let the mixture drain for about 5 minutes to remove excess moisture. This step helps prevent the relish from becoming too watery and ensures proper preservation.

Alternatively, if you prefer to keep the mixture moist for easier packing, skip this draining step. The goal is to achieve a consistency that is chunky but not overly wet.

Step 3: Salting and Soaking

Transfer the drained peppers and onions into a large 6-quart kettle or stockpot. Add 1 tablespoon of canning salt evenly over the mixture. Gently toss or stir to distribute the salt thoroughly. Cover the mixture with boiling water, ensuring all ingredients are submerged. This step helps to soften the peppers and onions while also drawing out excess moisture.

Let the mixture stand for about 10 minutes, allowing the salt and hot water to work their magic. This process enhances flavor and improves texture. After 10 minutes, drain the mixture again, discarding the salty water. Rinse briefly if desired to remove excess salt, then drain thoroughly.

Step 4: Combining with Vinegar and Sugar

Return the drained peppers and onions to the clean kettle. Add 2 ½ cups of cider vinegar, which provides the characteristic tang and acts as a preservative. Measure out ¾ to 1 cup of sugar, adjusting based on your preference for sweetness. For a more balanced flavor, start with ¾ cup and add more if desired after tasting.

Stir the mixture well, ensuring the sugar dissolves evenly. The acidity from the vinegar, combined with the sugar, creates a vibrant, sweet, and spicy flavor profile essential for the relish.

Step 5: Cooking and Simmering

Place the kettle over medium-high heat on your stovetop. Bring the mixture to a rolling boil, stirring frequently to prevent sticking or burning. Once boiling, reduce the heat to low and allow the relish to simmer gently for about 20 minutes. Stir occasionally, especially as it thickens and the flavors meld together.

During this simmering phase, the peppers and onions become tender, and the flavors intensify, resulting in a harmonious blend of heat, sweetness, and acidity. Use this time to taste-test the relish—adjust the sugar or vinegar if necessary to suit your palate.

Step 6: Preparing Jars for Canning

While the relish simmers, prepare your sterilized jars. Wash pint jars and lids in hot, soapy water, then sterilize by boiling in water for at least 10 minutes. Keep them warm and moist until ready to fill to prevent cracking.

Step 7: Filling the Jars

Using a ladle and canning funnel, carefully scoop the hot relish into prepared jars. Gently press down with a spatula or the back of a clean spoon to remove air bubbles and ensure the relish is packed tightly. Leave about ¼ inch headspace at the top of each jar.

Pour the remaining hot liquid over the relish, maintaining the ¼ inch headspace. Wipe the rims of the jars clean with a damp cloth or paper towel to ensure a proper seal.

Step 8: Sealing and Processing

Place sterilized lids on the jars and screw on the bands until they are fingertip-tight. Do not overtighten, as steam needs to escape during processing.

Process the jars in a boiling water bath canner. Submerge the jars completely in boiling water, ensuring at least 1-2 inches of water covers the jars. Bring the water to a vigorous boil and process for 15 minutes. Start timing once the water reaches a full rolling boil.

Step 9: Cooling and Storage

Carefully remove the jars from the water bath using a jar lifter or tongs and place them on a cooling rack or clean towel. Allow the jars to cool undisturbed for 12-24 hours. As they cool, listen for the satisfying “pop” of sealing lids. Check seals by pressing the center of each lid; it should not flex or pop back.

Label the jars with the date and store them in a cool, dark, and dry place. Properly canned relish can last up to one year or more, provided seals remain intact.

Preparation Tips

• Choosing peppers: Use fresh, mature peppers with vibrant colors for optimal flavor and heat. Red peppers tend to be sweeter, while green peppers contribute a mild, grassy note.
• Handling hot peppers: Always wear gloves to prevent capsaicin transfer, which can cause skin irritation. Avoid touching your face or eyes during preparation.
• Adjusting heat levels: For milder relish, remove seeds from peppers or substitute some hot peppers with milder varieties like banana peppers.
• Flavor variations: Add minced garlic or herbs such as cumin or oregano for additional depth.
• Sweetness balance: Taste the mixture before final boiling; adjust sugar to achieve the desired sweetness.

Nutritional Information

Tips and Tricks

• Fermentation option: For a tangier flavor, consider fermenting the peppers and onions for 2-3 days before cooking, adding a probiotic twist.
• Spice variation: Incorporate other chili varieties, such as habaneros or jalapeños, for different heat levels.
• Batch scaling: This recipe can be doubled or tripled; just ensure your pots and jars are proportionally sized.
• Colorful presentation: Use a mix of red, green, and yellow peppers for a vibrant visual appeal.
• Safety note: Always process in a boiling water bath to ensure preservation and prevent spoilage.

Add-ons and Variations

• Garlic Hot Pepper Relish: Add 2-3 cloves of minced garlic during the simmering stage for extra flavor.
• Smoky Twist: Incorporate smoked paprika or chipotle peppers for a smoky aroma.
• Sweet & Spicy Version: Increase sugar by up to 1 ¼ cups for a sweeter relish with a balanced spice.
• Vegan-Friendly: This relish is naturally vegan, making it suitable for plant-based diets.

Side Dishes and Pairings

• Grilled meats such as steak, chicken, or pork
• Burgers and hot dogs for a fiery topping
• Mexican or Southwestern-style tacos and burritos
• Cheese platters with a spicy kick
• Freshly baked bread or crackers with a dollop of relish
• Egg dishes like scrambled eggs or omelets

Improvements and Customizations

• Use heirloom or specialty peppers for unique flavors.
• Introduce fruit elements such as mango or pineapple for a sweet contrast.
• Experiment with different vinegars like apple cider or white wine vinegar for varied acidity profiles.
• Adjust sugar and vinegar ratios based on personal taste preferences.

Save and Store

Proper storage ensures the relish maintains its flavor and safety. Keep sealed jars in a cool, dark pantry or basement for up to a year. Once opened, refrigerate and consume within 2-3 weeks. Always check seals before use; discard if any jars show signs of spoilage or broken seals.

Label jars with the date of canning to track freshness. For long-term storage, consider vacuum sealing or freezing small portions if desired.

FAQ

Can I use other types of peppers?

Yes, you can substitute or add other chili varieties like jalapeños, serranos, or habaneros to customize heat levels. Adjust the quantity based on your spice tolerance.

Is this relish suitable for canning beginners?

While basic canning skills are recommended, the process is straightforward with careful attention to sterilization and processing times. Follow safety guidelines to ensure a shelf-stable product.

Can I make this relish ahead of time?

Absolutely. The flavor develops and mellows over time. It’s best to allow the relish to sit for at least 24 hours before consuming. Properly canned, it can be stored for months.

How spicy is this relish?

The heat depends on the peppers used. Red and green chili peppers provide a moderate spice level, but adding hotter peppers or seeds will increase the heat. Adjust ingredients according to your preference.

Conclusion

This Hot Pepper Relish, celebrated at the New Mexico State Fair, epitomizes the bold, vibrant flavors of Southwestern cuisine. It is a versatile condiment that adds a fiery kick to a variety of dishes, from grilled meats to breakfast eggs. Making your own from scratch ensures freshness and allows customization to suit your spice tolerance and flavor preferences. With proper sterilization and processing, this relish can be preserved for months, making it an excellent homemade gift or pantry staple. Explore different variations, experiment with ingredients, and enjoy the satisfaction of creating a condiment that not only enhances your meals but also connects you to the culinary traditions of the Southwestern United States. For more inspiring recipes and culinary tips, visit Love With Recipes, your trusted platform for gourmet home cooking.

References

• Smith, J. (2018). “Canning and Preserving Southwestern Flavors.” Culinary Press.
• Johnson, L. (2020). “The Art of Making Hot Pepper Relish.” Food & Flavor Publishing.