Think hot, deep, and just a little sweet. This super healthy, ultra-spicy relish is great on anything that needs a little zing. It also makes an awesome homemade gift for heat-heros!
Hot and Spicy Pepper Relish
makes about 4 cups of spicy relish goodness
have rubber gloves!
2 tsp olive oil
1 1/2 tsp garlic powder
1 tsp onion powder
2 tsp Mrs. Dash®, any variety (I used Chipotle Blend, yum)
30 tabasco peppers, seeded and chopped
3 red bell peppers, seeded and chopped
6 green onions, chopped
4 cups water
1 tsp brown sugar
1 cup white vinegar
1. Start by seeding and roughly chopping the onions and peppers. That’s a lot of peppers, so for real, wear protective gloves. I skipped the gloves and ended up with red hot fire hands and not feeling great for about an hour. So facepalm, and so avoidable.
2. Make sure your cooking area is reasonably well ventilated. Combine the first 7 ingredients in a large, non-reactive saucepan (stainless steel, glass or ceramic), and saute over medium heat for about 5-6 minutes. Add the water and brown sugar and continue to cook, stirring occasionally, until the peppers are very soft and most of the water has evaporated. Take the pan off the heat and let it cool to room temperature.
3. Chop the pepper blend as rough or fine as you like in a blender or food processor (I did it in shifts in a mini chopper) and transfer it to an airtight container, like a large jar with a secure lid. Stir in the vinegar. Taste the sauce and see if you want to add anything. I added another teaspoon of brown sugar. Leave the relish in the fridge for at least 2 weeks, then enjoy!
The techniques I used were inspired by Emeril Lagasse’s Homemade Red Hot Sauce.
Per 73g serving: 7 calories (2 calories from fat); 0.2g fat (0%)(0g sat, 0g trans); 0mg cholesterol (0%); 46mg sodium (2%); 1.1g carbohydrates (0%); 0.1g protein; vitamin A 4%; calcium 0%; vitamin C 26%; iron 0%