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.
Oh my gosh, I just made this as a Chipotle relish, because I love it, I put this on my carrot bbq hot dog since I'm a vegetarian, it was fantastic. Thank you Mike for sharing these recipes in various ways. Your recipes are fantastic! If I had to rate your sauces, I couldn't because they blow every chart away! I don't eat out anymore. I prefer to stay home. Why eat out with sauces like these, ridiculous!😊❤
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!!!
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?
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. 😊
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!
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.
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.
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.
@@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!!
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'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.
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
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.
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/
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.
So glad you all loved it!
This pepper relish is amazing! I have made two batches so far and it never lasts! My husband and kids love it!
Glad you enjoyed it! Thanks for commenting! I appreciate it.
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.
Awesome!! Thanks!
Oh my gosh, I just made this as a Chipotle relish, because I love it, I put this on my carrot bbq hot dog since I'm a vegetarian, it was fantastic. Thank you Mike for sharing these recipes in various ways. Your recipes are fantastic! If I had to rate your sauces, I couldn't because they blow every chart away! I don't eat out anymore. I prefer to stay home. Why eat out with sauces like these, ridiculous!😊❤
Thanks so much, Dianna! Nice! I love to hear it, and am very happy I'm being helpful. =) Glad you're enjoying the sauces!!
It’s seriously a great relish. Thank you for sharing. It’s a must try y’all.
It's so good! Thanks!
Just made this relish and it’s a keeper….so delicious. Thank you for sharing.
Wonderful! Glad you enjoyed it!
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!!!
Awesome! Thank you and welcome to the CPM world!
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 👌
Sounds great! I love it.
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?
Mama used to make sweet pepper relish. Oh my goodness, it was so good and so pretty in the little jars!
Wonderful!
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. 😊
Sounds great! I love it!
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!
Sounds great, Russ! Yes, happy harvesting and cooking!
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.
Yummo!
Wow! Thank you for the great receipie Sr. 😊
So nice of you, thanks!
Used to get something similar on hot italian subs at this deli i used to go to. Been craving this ever since they closed.
Direct and to the point. Awesome video! Using my 5 super hots I grew this past summer to make this relish. All 5 different peppers in 1 batch 🔥🔥🔥🌶🌶🌶
Good stuff!
Thanks for sharing this method recipe with us
My pleasure 😊
When I make my relish I add date paste instead of white sugar in the same portion 1:1. Delicious.
Sounds like a great way to cut down on sugar! Thanks for sharing!
How do you make the date paste
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!
You are so welcome!
Absolutely awesome Mike...
But, yeah, I need a few scotch bonnet peppers thrown in there.
👍🌶
Yeah, man! I love some extra heat for sure. I usually have to make 2 batches, one for me, one for everyone else. =)
I'll be making this tonight.
Enjoy!
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.
Wonderful! Glad to be helpful!
Great recipe!
Thanks, Zoss!
Doubled up on the recipe using jalapenos, cayenne, hot banana pepper and cowhorns from my garden. Still simmering but smells great already.
Good stuff!
Looks delicious
Thanks!
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.
Making this NOW!🔥
How did it go?
@@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!!
I just met ya I just love ya. Smart, tasty, simple. Friends for life. You are one great chef. Thanks my brother great video.
I appreciate that! Have a good one!! =)
Great video!
Thanks!
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.
Love it!!
Thank you!!
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.
Brian, this will work with any type of pepper. Let me know how it turns out for you. Enjoy!
I think I’m going to try this without the vinegar and ferment it instead because I can’t eat vinegar, I’ll have to leave the sugar out too obviously
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
Feel free. I hope people enjoy it! Thanks for sharing. =)
@@ChiliPepperMadness Thank you!
I wonder if honey can be used
Absolutely! Honey is a great sugar substitute for pepper relish.
@@ChiliPepperMadness Thank you good sir! Will be trying this soon after my peppers ripen
@@ChiliPepperMadness How much honey would you recommend exactly? Is it a one-to-one substitute for the sugar?
What can I use in place of the sugar added
You can use honey or agave syrup.
@@ChiliPepperMadness thanks. Someone suggested and showed date paste also.
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.
How long does this last without canning?
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.
So can you explain the whole “liquid is absorbed”? Looks like plenty of liquid still in your pan
Steven, the peppers will soften and suck up much of the liquid, but not always all of it. It's OK to have some left over in the recipe.
Can you steam can this recipe?
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/
thank you chili pepper madness for an Excellent video well described easy to follow,
Thanks, Marcel! I appreciate it.