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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!
- 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)
- Slice jalapeños and hot wax peppers (removing stems), then put into the bowl of a food processor.
- Roughly chop garlic cloves to food processor.
- Slice antohi peppers, discarding the seeds and membrane. Add to food processor.
- Blend together until liquid begins to form. Texture should look a bit like shaved ice.
- Transfer to a quart-sized mason jar.
- Add whey or 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.