Spicy Red Banana Pepper Relish
We ended our summer garden season with a whole bunch of banana peppers. They hung out long enough to turn red, making them spicier than normal, perfect for a batch of pepper relish.
I looked around for a recipe, but couldn’t find anything that matched the ingredients I had, so I came up with my own version:
- 14 red banana peppers
- 1/4 – 1/2 cup coarsely chopped onion
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/3 cup sugar
- 1 tsp salt
First, I quartered the peppers which gave me a little over 2 cups.
I kept some of the seeds for the relish, but most ended up as scraps on my cutting board.
Using my mini processor, I coarsely chopped the peppers and the onion, then I transferred them to a sauce pan with the rest of the ingredients. I added enough vinegar mixed with some water to just cover the peppers.
I simmered the mix for about 30 minutes until the liquid had reduced and thickened. When I tasted it, I realized I added too many seeds, so I fished a bunch out to cut back on the heat.
Hard to imagine that all those peppers cooked down only filled one small jelly jar, but this stuff is strong and a little goes a long way. It’s sweet, spicy, tangy and absolutely delightful. We’ll be enjoying it in small doses for a few weeks.
Tastes great with a mild goat cheese on a baguette and a glass of red wine. We’ll try it on fish and grilled chicken too.