Like many folks, I like spicy food. In fact, for me, the hotter the better. I'm talking the kind of "hot" that makes you cry, sweat, and think twice about what you just did to yourself. Why, I don't know, but as a kid I remember drinking a bottle of Texas Pete and thinking it was one of the best things ever (I'm pretty sure it was a dare, but that has to be where it started).
So, about 10 years ago when I was introduced to pickled habanero relish, it was somewhat of a life changing experience. I fell in love with the stuff and honestly would eat it on anything and in everything.
I loved it so much, it made me want to attempt to make my own (this is actually the main reason I started gardening). So, the following spring I started from seed (under the tutelage of my mother-in-law), a mix of Jalapeno's, Serrano's, Biggie Chili's, Habanero's, Scotch Bonnet's, Tepin's, and Cayenne peppers.
For me, it was off to the races and after a few months of watching my little garden grow (25 plants), I made my first attempt at relish and it was a success!!! It was a painful mix of the hottest peppers I could get to grow and to me, not only was it "Hellish" (literally), it was fantastic.
Since then, I am never without a jar in the fridge and yes I still eat it on everything. So, when I was making my most recent batch, I thought why not share...(I generally love to share my relish and will give a jar to anyone who asks).
The recipe is fast, easy, and makes some seriously tasty hot pepper relish.
* You can also substitute all of the hot peppers for sweet peppers and make something the kids can enjoy.
A Basic Set of Canning Tools with:
* I say this is optional, because I canned for years prior to buying a basic set of canning tools. They are helpful, but not 100% required.