Hot peppers are still one of the more difficult things to use this time of year, at least in my house. I decided to knock out two weeks of peppers in one big batch of a sweet and hot pepper relish. It’s delicious, and the sweetness helps counter the heat of the peppers. The peppers we currently get are mostly banana peppers and jalapenos, with some other random goodies thrown in. The color and heat of your relish will be entirely dependent on what peppers you use – you may wish to scale back the sugar if your peppers are less hot. This is good when it’s fresh, but it’s excellent after sitting a couple days. It freezes well, so feel free to divide and freeze as necessary. Good on burgers, eggs, rice, or anything that needs a little kick and flavor.
2 c peppers, stems, seeds, and veins removed
3 cloves garlic, papers removed
1/2 c white vinegar
1/4 c olive oil
3 T sugar
3/4 tsp salt
1/2 tsp dried basil
Putting this together couldn’t be simpler. Put the peppers and garlic in a food processor and pulse until they are finely chopped but still chunky, or chop by hand to a fine dice. Add the remaining ingredients and pulse a couple times. It’s helpful to wear gloves when working with peppers or your eyes may suffer the consequences later.