This very simple pickled pepper relish recipe is great for any type of food you can prepare on the grill. We’re talking steaks, chicken breasts, burgers, brats, even the good old hot dog.

It’s one of those wonder condiments that goes with so many dishes. Extra bonus – it is also a GREAT way to preserve your abundant pepper harvest.

Loaded with wonderful chili peppers, a bit of onion and garlic, it packs in the flavor.

Make Relish to Preserve Your Peppers

Seriously, if your garden is practically exploding with chili peppers like mine does every year, consider the humble pepper relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around

longer so you can enjoy them.

You can realistically use this recipe on ANY type of chili pepper.

Just be sure to chop them up to consistent sizes and chunks. If you’re working with bell peppers and ghost peppers, for example, those two peppers have very different thickness of their pepper walls.

Bells are meatier and thicker, where ghost peppers are thinner. Chop them up accordingly so the bites are fairly consistent throughout.

How to Make Hot Pepper Relish – the Recipe Method

Boil the Ingredients. Add all ingredients to a large pan – vinegar and sugar, chili peppers and onion, garlic, mustard seed, salt – and heat to medium heat. Stir until the sugar dissolves. Bring to a boil.

Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers.

Cool the Pepper Relish. Add to a jar and allow to cool.

Boom! Done! Easy enough, isn’t it? Your delicious pepper relish is ready to enjoy. How are you going to use yours?