Great way to use up all of the peppers coming in right now. You can use any peppers you like in this relish. Depending on the peppers you use your relish can be sweet or hot, or somewhere on the continuum between the two. I used a lot of mild banana peppers, some hot banana peppers and a couple of jalapenos, and my relish came out a really nice hot that is easy to eat.
This recipe makes about 1 cup of relish. The recipe could easily be halved or doubled.
10-12 peppers, minced
1/4 cup vinegar (white, red wine, or rice wine are best)
1 tsp. kosher salt
2 Tbsp. sugar
1 Tbsp. olive oil
Mix all ingredients in a jar, or in a plastic storage container and let sit several hours or overnight. This relish is a great topping for baked potatoes, potato salad, pasta salad, anything you'd like to add a little pep to. It's my experience that if you use rice wine vinegar the flavor is a lot more smooth and less sugar is needed.
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