Directions
- 1Rough chop the sweet cherry peppers, removing all stems, aiming for about half a cup.
- 2Add banana peppers or pepperoncinis to the pan.
- 3Add pickled jalapenos to the pan.
- 4Mince and add two to three garlic cloves to the pan.
- 5Add half a yellow onion to the pan.
- 6Add about a tablespoon of olive oil to the pan.
- 7Add a splash of red wine vinegar.
- 8Optionally, add about two tablespoons of diced pimentos.
- 9Season with a little bit of salt and pepper.
- 10Add a pinch of sugar.
- 11Add more pepper for tanginess if desired.
- 12Add some jalapeno juice.
- 13Simmer on medium to medium-low heat for about 20 minutes, until the juices reduce and the relish thickens.
- 14Remove from heat and let it cool completely.
- 15Transfer the cooled relish into an airtight container, preferably a mason jar.
Ingredients
- 0.5 cup sweet cherry peppers, chopped
- banana peppers or pepperoncinis
- pickled jalapenos
- 2 - 3 garlic cloves, minced
- 0.5 yellow onion
- 1 tablespoon olive oil
- 1 splash red wine vinegar
- 2 tablespoons diced pimentos
- 1 little bit salt
- 1 little bit pepper
- 1 pinch sugar
- 1 some jalapeno juice
Equipment
food processor or blender (optional)panairtight containermason jar
Tips
- Open all windows in the kitchen during simmering due to strong smell.
- Allow the relish to cool before jarring.
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