In warm weather, fresh chile peppers ferment quite quickly and easily. This 3-day hot relish recipe is made from three kinds of peppers:
- Antohi (a mild pepper with about 1000 on the Scoville scale)
- Hungarian hot wax (medium spice, ~5000 Scoville)
- Jalapeño (medium to hot spice, ~5000-30,000 Scoville)
Originally I was going to make this into a hot sauce. But I liked the taste and texture so much, I left it chunky, and called it a relish!
Three Pepper Relish
Ingredients
- 6 jalapeño peppers
- 8 antohi peppers
- 6 Hungarian hot wax peppers
- 8 cloves garlic peeled
- 2 tbsp pickle brine or liquid whey
- 1 tsp sea salt
- 1 tsp tepache optional
Instructions
- Slice jalapeños and hot wax peppers (removing stems), then put into the bowl of a food processor.
- Slice antohi peppers, discarding the seeds and membrane. Add to food processor.
- Roughly chop garlic cloves and add to food processor.
- Pulse food processor a few times. The mixture should resemble shaved ice.
- Transfer to a quart-sized mason jar.
- Add pickle brine, salt, and tepache (if using). Stir contents together and close lid.
Ferment
- Leave on a counter in a warm spot for 2-3 days. It will build up pressure, so be careful when opening.
- The longer it ferments, the hotter it will become. Transfer to a refrigerator when you like the taste.
- Will keep in the fridge for many months.
Spoon it onto hot dogs or sausages, mix it into a pico de gallo salsa, or use it in a marinade. The culinary possibilities are endless.
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
