This was an amazing year for growing peppers (not so much for summer squash). We grew seven varieties of peppers this year: King of the North, Ancho Poblano, Jalapeno, Habanero, Cubano, hot Cherry and some other hot pepper that looks like a cross between a witch’s nose and an elf shoe.
What to do with so many peppers? Ellen Wells of the Dainty Dot proposed her grandfather’s pepper relish recipe. This family recipe called for a combination of red and green bell peppers, but since we had so many hot peppers, we decided to mix all of our varieties to give it a spicy kick. Ellen came up with a great formula for figuring out how many peppers to use, which you can see next to the asterisk below.
To download a PDF of this recipe card, click here: Pepper Relish
The result: An amazingly flavorful relish, perfectly balanced by the tangy sweet side of the sugar/vinegar with the spiciness of the hot pepper assortment. We’ve been mixing it with scrambled eggs as well as including it as a side to almost every meal. And with the first frost still yet to come, we’ll most likely have another large yield of peppers to make another batch. Thanks again to the Dainty Dot for sharing this Homegrown Food Challenge recipe.
