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Cherry Pepper Relish Recipe

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4.2 from 58 reviews

This Cherry Pepper Relish is a vibrant, spicy condiment made with jarred hot cherry peppers, tangy vinegar, garlic, and a touch of sweetness. It delivers a perfect balance of heat and flavor, ideal for enhancing sandwiches, burgers, hot dogs, eggs, and more. Quick to prepare and customizable in heat level, this relish adds a zesty punch to your meals.

Ingredients

Relish Ingredients

  • 16 ounces hot cherry peppers (jarred and drained; reserve the brine - about 10-12 cherry peppers)
  • 2 tablespoons reserved brine from the pepper jar
  • 1 tablespoon white wine vinegar (or red wine vinegar)
  • 2-3 garlic cloves (grated or finely minced)
  • 1 teaspoon sugar (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon extra virgin olive oil (optional)
  • 1/4 teaspoon dried oregano (optional)

Instructions

  1. Prepare Peppers: Drain the hot cherry peppers and reserve 2 tablespoons of the brine. Remove any stems from the peppers. For medium heat, scrape out some of the seeds and innards; leave them in if you prefer a hotter batch.
  2. Chop Peppers: Pulse the peppers in a food processor 5 to 6 times until they are finely chopped but still chunky. Alternatively, hand dice the peppers finely to achieve a relish-like texture, making sure not to puree them into a paste.
  3. Combine Ingredients: In a medium bowl, combine the chopped peppers with the reserved brine, white wine vinegar, grated or minced garlic, sugar, and salt. Stir well to combine all flavors evenly.
  4. Add Optional Ingredients: Stir in the extra virgin olive oil and dried oregano if using, which add richness and a hint of herbal flavor to the relish.
  5. Adjust Seasoning: Taste the relish and adjust the seasoning as needed. Add a pinch more sugar to balance the heat, a splash more vinegar to brighten the flavor, or additional salt to enhance seasoning.
  6. Chill and Meld Flavors: Transfer the relish into a clean jar or airtight container. Cover and refrigerate for at least 1 hour, but ideally overnight, to let the flavors fully develop and meld together.
  7. Serve: Use the relish generously on subs, hoagies, hot dogs, burgers, eggs, or any dish that could benefit from a spicy, tangy kick.

Notes

  • For a milder relish, remove the seeds and inner membranes from the cherry peppers before chopping.
  • You can substitute red wine vinegar if white wine vinegar is unavailable.
  • The sugar can be adjusted to your own taste preference to balance heat and acidity.
  • Store leftover relish in an airtight container in the refrigerator for up to two weeks.
  • This relish pairs especially well with grilled meats and creamy cheese sandwiches.

Find it online: https://recipethrive.com/cherry-pepper-relish-recipe/