Jersey Mike’s Hot Chopped Pepper Relish Recipe
Ingredients
- 8 –10 hot cherry peppers finely chopped
- 2 –3 banana peppers finely chopped
- 1 small green bell pepper finely chopped
- 1 small white onion very finely minced
- 3 cloves garlic minced
- ½ cup white vinegar
- ¼ cup olive oil
- 2 tablespoons sugar
- 1 teaspoon salt adjust to taste
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon pickled jalapeño brine optional
Instructions
- Finely chop all peppers, onion, and garlic; keep texture chunky, not pureed
- Heat olive oil over medium heat in a saucepan
- Add onion and cook about 3 minutes until softened
- Stir in garlic and cook 30 seconds until fragrant
- Add chopped peppers to the pan
- Stir in vinegar, sugar, salt, oregano, black pepper, red pepper flakes, and jalapeño brine if using
- Bring to a gentle simmer
- Reduce heat to low and simmer 10–12 minutes, stirring occasionally
- Remove from heat and let cool completely
- Transfer to a clean glass jar, cover, and refrigerate at least 12 hours before using
Notes
Do not overcook or the relish will lose its crunch
Flavor improves significantly after resting overnight
Adjust heat by changing pepper types or keeping/removing seeds
Taste again after chilling and rebalance salt or vinegar if needed