Three Pepper Relish

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

Prep Time 15 minutes
Fermentation Time 3 hours
Makes 1.5 pints


  • 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


  • 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.


  • 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.


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