Habanero Relish

| Last Updated: August 17, 2019 | , ,

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The perfect fiery substitute for regular pickle relish…

Imagine the heat of the habanero on your hot dog, or how about something with serious sizzle in your potato salad or atop your grilled pork? That’s the beauty of habanero relish: It’s versatile, it’s intense, and it’s tasty. Extreme eaters, you’ll want this one for your summer barbecue season for sure, but you can reach for this deliciously wicked relish all year long.

Like your relish even spicier? Opt for fewer bell peppers and more habanero. The opposite holds true for those looking for a milder take on this extreme condiment. You can pull back the spice to very little or none at all (but where’s the fun in that?)

If you really want something with less heat – think a low to medium spiciness – take a look at our jalapeño relish as well. It’s a world milder, though quite different in flavor.

habanero relish

Habanero Relish

One seriously sizzling condiment
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Condiment
Keyword: Habanero Pepper
Servings: 25 servings
Calories: 9kcal

Ingredients

  • 1 cup habanero peppers diced
  • 1 cup sweet onion diced
  • 1 cup bell peppers diced
  • 1 teaspoon garlic diced
  • 1 teaspoon mustard seed
  • 1/2 teaspoon pickling salt
  • 1 tablespoon sugar
  • 1 1/2 cups cider vinegar

Instructions

  • In a saucepan, add all ingredients and bring the mix to a boil.
  • Lower the heat and simmer, stirring consistently.
  • Continue stirring until the mix reaches relish consistency.
  • Remove from the heat, pour relish into a glass container and cover.
  • Refrigerate for 1 to 2 hours before serving (overnight for best flavor).

Video

Notes

For an even hotter relish, lessen the sweet bell pepper and increase the habanero pepper.

Nutrition

Calories: 9kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 8.5mg | Calcium: 3mg | Iron: 0.1mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!
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