Food & Cooking Recipes Quick & Easy Recipes Hot Red-Pepper Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 25 mins Total Time: 25 mins Yield: 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. Ingredients 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 ⅓ cup apple-cider vinegar, preferably unfiltered 2 tablespoons sugar Directions 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. Rate it Print