Well, I am back. I watched your video two weeks ago and your recipe sounds very good. So, I decided to give it a try, and let me tell you something, it is a huge hit with my entire family. All of my siblings and my mother love it. We tried hot dogs, hamburgers, and polish sausage on the grill. I dropped off a jar to my niece after church this past Sunday. She called me later that day, to tell I have to make this again and again. Everyone loves it. Oh, I made both HOT and MILD. Thank you so much for sharing.
I saw your recipe on your website but I was scared about using the amount of White Wine Vinegar in the recipe so I decided to come here and search for relish related videos and yours was the first one. Was a EUREKA moment haha. Anyway I thought I would just go for it and followed your instructions to the letter and DAYMMMNNNNN!!! it's SOOO GOOD! I only used half a chili but I was AMAZED at how well the sharpness of the vinegar complimented the sweetness of the sugar. I would say it was strong but not overpowering. I never thought I would like relish at all. Was making this for my sister's birthday as something to compliment the spring onion potato balls I was making for her. GREAT recipe mate thank you very much for sharing and I look forward to more of your videos.
Just made a big big batch...OUTSTANDING AND A STAPLE!!!!...Loved your presentation, subscribed and put you onto my son-in-law!!!....Just DELICIOUS and EASY, DONE!!!
Today, I made the relish with yellow Turkish Corbaci (mild hot), Murasaki Purple (Sweet), Shishito and Ancho peppers along with the rest of the ingredients, except sugar. Used red wine vinegar instead of white. It's perfect for my hot dogs, burgers, greens, fried cabbage, etc. Thanks for an easy and delicious recipe. 😊
Making this recipe right now! Used yellow cayennes, habenero, jalapeno, and some bell peppers. All leftover from my garden last year in the freezer. Didnt need to make any more hot sauce so I made this. I tripled the size so I got 3 big jars full for the summer! Also subbed in honey for sugar 👌
I just tried mine and it was awesome but I used sugar. Next time I will use honey to see if it's better. How much honey would you say to use if u were using 6 sweet peppers?
Just finished making his, I did a combo of peppers Cheyenne, Banana, Cherry and Green Bell. I added some herbs from my garden. Mint, Basil and Dry Oregano. At the end a added 1/2 a tablespoons of tomato paste.
Hi! New Zealand here. My chillis, (various varieties, but some fantastic Jalapenos) are at a state of "we need t be picked" and pretty soon. I have Jalapenos, Cayenne, Hungarian hot Wax, and some Habaneros. Your video has given me some great ideas. Thank you, Sir, and Kia Ora!
Finally! I've been looking for a pepper relish recipe for awhile! I love the store brand Marconi from Chicago but it's so salty and ruins it! Just made this today with Dalti peppers mixed with Jalapenos and California Fresno peppers. Grew them all in my garden. Awesome recipe! Thanks!
Great recipe, I followed your instructions (although I only opted to use serrano & sweet peppers since i couldn't find the other one) and this came out delicious! I will be keeping this in the fridge all the time from now on.
@@ChiliPepperMadness It came out great! Used a mixture of green and red Serranos. Added a red bell pepper as well. Spent a lot of time on your recipe site yesterday! Lots of great ideas for all of these peppers 😃. Thank you!!
This looks amazing! I have an abundance of peppers in my garden currently. I’ll be making this today. Thank you! Also- have you tried canning it in a water bath for preserving? If so- how did it do and how long did you boil it? Thanks!
Courtney, you can "can" this, but check the acidity. Shoot for 3.5 pH or lower for home canning. Usually 10 minutes is sufficient, but up to 20 minutes for higher elevations.
I've got garden salsa peppers and jalapenos in my garden. The garden is producing way more than I can eat. Wonder how this recipe will do with my variety? I've never made relish before, but I want to give it try.
Thank you for the video. I'm a visual learner. I just have 1 question though, does each batch make 4 oz or 8 oz? I grew peppers this year for the first time and I want to make some of my family members and neighbors a jar of this when I make mine. I'm trying to figure out if I have enough peppers.
This makes about 2 cups of finished relish. See my post here: www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish/. I start with 3 cups chopped peppers and the remainder of the ingredients, which yields 2 cups final relish.
I love your recipes, but I'm finding that I can no longer eat spicy foods without experiencing GI distress. It has to do with my age. At 20 yrs I could eat anything, but at 70 yrs things gave changed quite a bit. I love the taste of your recipes and don't want to stop eating them. How can I still have flavor without the heat? More chili pepper flesh and no seeds? Or, a go-to chili pepper for all occasions? Thanks!
Sorry to hear that, Pam. I've heard this happen to other people as well. You really just need to choose milder peppers and seasonings. Yes, you can core out the peppers to remove most of the heat from them. Also, swap in mild bell peppers for flavor and substance, then add in a hotter pepper that you can handle. I hope this helps. Take care.
Hi Mike - would it be ok to share this video with our viewers/readers on Mace Brand social media platforms? I think it would be great to share for a Father's Day treat. Dan S. at Mace Brand
Deborah, this will last at least a week, but longer likely longer (in the refrigerator, covered) because of the vinegar content. It's essentially pickled. I've had some for months that I was fine using. If you have concerns, inspect it visually for signs of rot and/or bad smells. I usually use mine either right away or within a couple weeks, though.
Rebecca, it is not recommended. But do find more details about the recipe on thew website please: www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish/
