We love cherry peppers. They are great to add to sandwiches, in egg dishes, and to sprinkle on nachos. Cherry peppers can be found in the supermarket jarred in vinegar. This recipe for Sweet Hot Cherry Pepper Relish calls for fresh peppers. You can usually find them at the farmers market in late summer, early autumn.
Cherry peppers are flavorful and hot. They come in red and green. Both have wonderful flavor. For this recipe we chose red peppers for their bright color. This recipe works just as well with the green cherry peppers or a combination of both.
Cherry peppers are high in Vitamin C and antioxidants. These peppers are not naturally sweet. You can vary the sweetness of the relish by adding or reducing the sugar content. Control the heat by the amount of seeds you add to the mixture.
We’ve added this cherry pepper relish to cheesesteaks, hoagies, egg omelets, and nachos.
If you enjoy this recipe, you may want to pick up a copy of my cookbook, The Big Book of Mediterranean Diet Cooking. It contains 200 healthy recipes including this cherry pepper relish.
Cherry Pepper Relish
Equipment
- Food processor or blender
Ingredients
- 40-50 cherry peppers seeds removed and reserved
- 1 small onion
- 1 clove garlic
- 1 tbsp olive oil
- 1/2 cup white wine vinegar
- 1/3 cup sugar
- salt to taste
Instructions
- Prepare cherry peppers by removing stems and seeds and rinsing clean. Reserve some of the seeds to add later.
- Put cherry peppers, onion, garlic, and desired amount of seeds into a food processor. We used the seeds from 4 peppers. The more seeds you add, the hotter the relish will be. Add seeds to taste. Pulp mixture until finely chopped.
- Transfer cherry pepper mixture to a large skillet with a tablespoon of olive oil. Set heat to medium. Stir in vinegar and sugar.
- Cover and cook for 30 minutes. Check to make sure it isn't drying out. If so, add water. Cook uncovered for an additional 30 minutes. The liquid should be mostly cooked away by the end of the hour.
- Remove from heat. Allow to cool. Store in a glass jar.
Video
*** This recipe appears in my new cookbook, The Big Book of Mediterranean Diet Cooking. Check it out for more delicious Mediterranean diet recipes. Read more about my new cookbook here.
Hello I will try your recipe but how long does it last also do it need refrigeration
This will keep in the refrigerator for up to a week. Let me know how it turns out.
I’ve been buying Wickles brand for the last year since I tried it from Jersey Mike’s. I’m growing the peppers for the first time. I’m hoping I can duplicate the flavor. I even get subs from Subway and don’t have any dressing put on until I get it home. Love this stuff !
I’ve never tried Jersey Mikes. I hope you like the recipe. I usually cut back the sugar so it’s not so sweet. Growing your own peppers is so much fun. Let me know how yours turns out.
When you say cut back on the sugar, how much are we talking?
I substituted orange peel for the garlic, (I didn’t want the strong garlic to overpower the flavor of the pepper). Also left out the oil. Came out wonderful!
Sounds great. Thanks for sharing.
I’ve been looking to replicate the hot pepper relish I used to get on “grinders” in Boston (in Watertown) ….simply called “hots”. I’ve got three large plants that are exploding with cherry bombs. I’ll give yours a try… I’m guessing they’ll go much longer than a week with the vinegar and salt. Thanks for the push!
I usually cut down the sugar when I make it now. I prefer it not to be sweet. Let me know how yours turns out. Good luck!
Great recipe can I can it for later if so do I just add canning salt
I don’t really know anything about canning. Sorry I can’t help you there. This relish does’t usually last very long in my house. We gobble it right up.
Lisa, have you tried canning this recipe yet? I am interested in that as well. I will be getting a few peppers this week and am going to make this recipe. Please advise, and thank you.
When you say cut back on the sugar, how much are we talking?
The recipe calls for 1/3 cup which makes it sweet and hot. If you want it to be less sweet, reduce the sugar to 2 tablespoons. I hope you enjoy it!
Can you water bath this recipe for long storage
I don’t know anything about canning or jarring. Sorry.
Yes you can. As long as you follow the proper canning method it should stay shelf stable for at least a year.
Thank you for answering, Sean. It’s very helpful.
Test the pH, if it’s below 4.6 you can water bath can it. If it’s not, you could add more vinegar or lemon juice or citric acid to the recipe until it tests out below 4.6. adding a quarter tablespoon of citric acid to each pint jar should do the trick.