Habanero Pepper Relish

Deb Finney


This pepper relish is a sweet and hot condiment that we love. We use it on hot dogs, with our beans and cornbread, in deviled eggs and salads (tuna, egg, chicken) for a kick. When we make this folks start asking for a jar. So delicious.


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Made 23 jars of various sizes.
50 Min
30 Min


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12 c
habanero peppers chopped
onions, chopped
bell peppers, chopped
4 c
apple cider vinegar
2 1/2 c
2 tsp
mustard seed
2 tsp
celery seed
2 Tbsp
pickling spice
1 pinch
1 Tbsp
turmeric, ground

How to Make Habanero Pepper Relish


  • 1Wash and chop peppers. I leave seeds in because we like the heat. Wash and chop bell peppers. Chop onions. I use a food processor to get it all done quickly.
  • 2In a large pot combine your peppers & onion with apple cider vinegar, seasoning (put pickling spice in cheesecloth). Bring to a boil. I also add a few dashes of a honey lime balsamic vinegar we love. When you take it off the heat, stir in 1 Tbsp. Turmeric.
  • 3Sterilize jars and lids. Fill jars, wipe sides and put on lids and rings. Hot water bath for 10 minutes. Let set until they all seal.
  • 4Made 2 half pints, 9 pints and 12 4 oz jars.

Printable Recipe Card

About Habanero Pepper Relish

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Heirloom

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