Hot Pepper Relish

24
Servings
25m
Prep Time
15-20m
Cook Time
40m
Ready In


"This is a relish that will make you sit up & pay attention. Cut back on the habanero pepper if you do not like "Hot". I love this on a burger and it is great along side a steak. Try it with scrampled eggs. It will keep for a month refrigerated. The recipe is from the BC Liquor Stores magazine. The recipe makes about 4 cups. The original recipe called for 1 cup habenero - I love spice and that was way too much for me. I have cut it back to 1/4 cup and it is still quite spicy! N.B. Wear gloves when you are chopping the jabeneros."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (49.3 g)
  • Calories 41.7
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 3.9 mg
  • Sodium - 117.5 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 7.3 g
  • Protein - 1.4 g
  • Calcium - 6.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0 mg

Step 1

Combine all the ingredients in a large heavy bottomed pot.

Step 2

Stir to disolve the sugar and bring to a boil.

Step 3

Cook for 15-20 minutes until you have a nice consistency.

Step 4

Remove from heat, cool.

Step 5

Place in screw top jar & refrigerate.

Tips & Variations


No special items needed.

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