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!

3 Pepper Hot Sauce
Prep time
Fermentation time
This fermented sauce made from three kinds of fresh chile peppers reminds you of "green Tabasco" sauce, except MUCH, MUCH BETTER!
Yield: 1½-2 pints
  • 6 fresh jalapeño peppers
  • 8 antohi peppers
  • 6 Hungarian hot wax peppers
  • 8 cloves garlic, peeled
  • 2 Tbsp. liquid whey or pickle brine
  • 1 Tsp. sea salt
  • 1 Tsp tepache (optional)
  1. Slice jalapeños and hot wax peppers (removing stems), then put into the bowl of a food processor.
  2. Roughly chop garlic cloves to food processor.
  3. Slice antohi peppers, discarding the seeds and membrane. Add to food processor.
  4. Blend together until liquid begins to form. Texture should look a bit like shaved ice.
  5. Transfer to a quart-sized mason jar.
  6. Add whey or brine, salt, and tepache (if using). Stir contents together and close lid.
  1. Leave on a counter in a warm spot for 2-3 days. It will build up pressure so be careful when opening.
  2. The longer it ferments, the hotter it will become. Transfer to a refrigerator when you like the taste.
  3. 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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