Fermented hot pepper relish Recipe
American · Condiment · 15 min total
A tangy, spicy fermented relish that adds a punch to any dish. This easy recipe uses fresh hot peppers and simple ingredients to create a probiotic-rich condiment.
15
min prep
min prep
32
servings
servings
5
kcal/serving
kcal/serving
Ingredients
- 1 pound mixed hot peppers (such as jalapeño, serrano, habanero), stems removed
- 4 cloves garlic, peeled
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 cup filtered water, plus more as needed
- 1 tablespoon apple cider vinegar (optional, for stopping fermentation)
Instructions
- Wearing gloves, roughly chop the peppers and place them in a food processor along with the garlic. Pulse until coarsely chopped, not pureed.
- Transfer the pepper mixture to a clean quart-sized jar. Add the salt and sugar, then pour in the filtered water, leaving about 1 inch of headspace. Stir to dissolve the salt and sugar.
- Place a fermentation weight or a small ziplock bag filled with water on top to keep the peppers submerged. Cover the jar with a cheesecloth or a fermentation lid.
- Let the jar sit at room temperature (65-75°F) for 3 to 7 days, depending on your desired tanginess. Check daily to ensure peppers are submerged; press down if needed. Bubbles will appear as fermentation progresses.
- Taste the relish after 3 days. Once it reaches your preferred level of sourness, remove the weight and lid. If desired, stir in the apple cider vinegar to slow fermentation.
- Transfer the relish to a clean jar, seal with a tight lid, and refrigerate. The flavor will continue to develop. Use within 6 months.
Tips
- Always wear gloves when handling hot peppers to avoid skin irritation.
- Adjust the heat level by using milder or hotter peppers.
- Store in the refrigerator after fermentation to stop the process and maintain flavor.
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