Sweet Cherry Pepper Relish Recipes

SWEET AND SPICY PEPPER RELISH

Steps:

• Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
• In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
• In a medium saucepan, combine the processed pepper mixture and all other ingredients.
• Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
• Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.

SWEET CHERRY PEPPERS RELISH

Steps:

• Place cherry peppers in a food processor with metal blade. Pulse until chopped into very small bits. Add honey and olive oil and pulse until well combined with cherry peppers.

CHERRY PEPPER RELISH

Steps:

• Prepare cherry peppers by removing stems and seeds and rinsing clean. Reserve some of the seeds to add later.
• Put cherry peppers, onion, garlic, and desired amount of seeds into a food processor. We used the seeds from 4 peppers. The more seeds you add, the hotter the relish will be. Add seeds to taste. Pulp mixture until finely chopped.
• Transfer cherry pepper mixture to a large skillet with a tablespoon of olive oil. Set heat to medium. Stir in vinegar and sugar.
• Cover and cook for 30 minutes. Check to make sure it isn't drying out. If so, add water. Cook uncovered for an additional 30 minutes. The liquid should be mostly cooked away by the end of the hour.
• Remove from heat. Allow to cool. Store in a glass jar.

SWEET CHERRY PEPPER RELISH

Steps:

• Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

HOT RED-PEPPER RELISH

Steps:

• Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
• In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.