Real Recipes From Real Home Cooks ®

habanero pepper relish

a recipe by
Deb Finney
Little Rock, AR

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.

serves Made 23 jars of various sizes.
prep time 50 Min
cook time 30 Min
method Canning/Preserving

Ingredients For habanero pepper relish

  • 12 c
    habanero peppers chopped
  • 6
    onions, chopped
  • 10
    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

  • 1
    Wash 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.
  • 2
    In 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.
  • 3
    Sterilize 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.
  • 4
    Made 2 half pints, 9 pints and 12 4 oz jars.