This relish is the perfect topper for hotdogs, burgers, even eggs! It has some sweet, some heat and acid. You can adjust the heat to your liking easily by tweaking the pepper content but this relish isn’t really that hot.
Super easy to make in about 15 minutes, ice water bath it after cooking and you can be topping those dogs in 30 minutes flat!
Ingredients
- 2 cups Jalapenos (8-10) - deseeded
- 1-2 Habanero - deseeded
- 1/2 Yellow Bell pepper
- 3 Tbsp Shallot (1 med)
- 1/4 cup Hot honey
- 3/4 cup Rose wine vinegar - or champagne vin
- 2 Tbsp Sugar
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Celery seed
Instructions
- Rough chop vegetables and place in food processor to only 1/2 full. Do in batches if processor is small. Pulse to get a nice fine dice. Don't go too far or you'll have a veggie soup!
- In medium saucepan over MED heat, add celery seeds and pepper, toast for 1 min.
- Add rest of ingredients, combine well and simmer on LOW heat, 10-12 min or until mixture thickens slightly. It will also thicken a bit after it cools.
- Using a fine mesh sieve, BRIEFLY drain mixture of excess water. Don't leave mix in the sieve, you want a little water retention.
- Chill and serve. Store in fridge up to two weeks but let's be honest, this won't last that long!
Tried this recipe?Let us know how it was!
