Hot Red-Pepper Relish

Hot Red-Pepper Relish
Photo: Lennart Weibull
Prep Time:
25 mins
Total Time:
25 mins
2 cups

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.


  • 12 ounces hot red peppers, such as red finger, hot cherry, cayenne, or Barker's (sometimes called red Anaheim), stems, ribs, and seeds removed, cut into 2-inch pieces if large

  • 1 small onion, peeled and quartered

  • Kosher salt

  • cup apple-cider vinegar, preferably unfiltered

  • 2 tablespoons sugar


  1. 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.

  2. 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.

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