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
- Food processor or blender
- 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
- 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.