hot green peppershot green chile relishhot chile relish

Hot Chile Relish

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I got a bag of hot little peppers in my co-op order this week.  I was stumped as to how I was going to use them all. I like hot stuff, but I bit into one and my mouth was on fire!  One of these little buggers would be more than enough to give my dishes a kick, let alone a handful of them.  I didn’t want to freeze them, so here is what I came up.  If you come up with any interesting ideas on what to do with these things, be sure to let us know!

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Ingredients

  • Chile Peppers
  • Vinegar
  • Sugar
  • Salt
  • Garlic

Instructions

  • 1. Chop the tops of the chiles. Throw them in a food processor with a couple cloves of garlic. Chop fine.
  • 2. Put them in a small saucepan and cover with vinegar. I used rice vinegar because I plan to use them in some Asian dishes, sprinkle a few teaspoons of sugar over the top depending on how many peppers you have, and add a generous pinch of salt. I use only Himalayan pink salt now but that's just me.
  • 3. Cook the whole mixture on medium low heat until most of the vinegar reduces and the mixture thickens to your liking. Put it in a little jar and refrigerate. I suppose you could freeze it at this point, but getting a tiny bit out a time would be challenging.

Instructions

  • 1. Chop the tops of the chiles. Throw them in a food processor with a couple cloves of garlic. Chop fine.
  • 2. Put them in a small saucepan and cover with vinegar. I used rice vinegar because I plan to use them in some Asian dishes, sprinkle a few teaspoons of sugar over the top depending on how many peppers you have, and add a generous pinch of salt. I use only Himalayan pink salt now but that's just me.
  • 3. Cook the whole mixture on medium low heat until most of the vinegar reduces and the mixture thickens to your liking. Put it in a little jar and refrigerate. I suppose you could freeze it at this point, but getting a tiny bit out a time would be challenging.

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About Chef

Andrea Smith

Ever since I got married, (a long, long time ago) we have eaten very late. I guess it started when we both worked downtown Chicago in retail. By the time ...