Categories: Dressing/Sauces
Ingredients
- 1 lb. medium-hot red chile peppers, such as Fresnos or red jalapenos
- 2 small red or orange bell peppers, stems, seeds and ribs removed
- 1/2 large onion, peeled and cut into quarters
- 1 1/4 cups sugar
- 3/4 cup apple cider vinegar
- 1 1/2 tsp pickling salt
Directions
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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. Transfer to a nonreactive 3-quart pot.
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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, 20-30 minutes.
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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 completely (about 1 hour).
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Apply clean lids. Enjoy immediately.