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Pickled Pepper Relish

Recipe information

  • Yield

    makes about 1 cup

Ingredients

2 cups jarred hot pickled peppers, such as Italian cherry peppers or peppadews
2 tablespoons white wine vinegar
2 teaspoons sugar

Preparation

  1. Drain the peppers and remove the stems. Combine with the vinegar and sugar in a food processor or blender and blend until finely chopped. Depending on the peppers you use, you may need to adjust the amounts of vinegar and/or sugar. Add a little vinegar and sugar at a time, and taste the relish as you go. The flavors should be balanced and not too sweet or tangy. Keeps well if refrigerated for up to 1 week.

'wichcraft
TagsCondimentDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookBlenderFood ProcessorCookbooks
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