Ingredients
Yields 2 cups
| 8 | Pastene Hot Cherry Peppers | |
| 1 | small white onion, chopped | |
| 2 Tbsp | Pastene Minced Garlic | |
| 1 Tbsp | Pastene Hot Crushed Pepper (optional) | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| ⅓ cup | Pastene Prosecco Wine Vinegar | |
| ⅔ cup | white sugar | |
| Salt and pepper to taste |
Directions
Prep time: 5-10 minutes | Cook time: 60 minutes
- Prepare cherry peppers by removing stems and seeds and rinsing clean. Reserve some of the seeds to add later.
- Add cherry peppers, onion, garlic, and desired amount of pepper seeds into a food processor and pulse until finely chopped. If you’re looking for a hotter relish, include some seeds and hot crushed peppers.
- In a large skillet on medium heat, add a tablespoon of olive oil and the cherry pepper mixture. Stir in vinegar and sugar.
- Cover and cook for 30 minutes. If relish appears to be drying out a bit, add water. Cook uncovered for an additional 30 minutes. The liquid should be mostly cooked away by the end of the hour.
- Remove from heat. Allow relish to cool and serve or store in a glass jar in the refrigerator.
