10981099485_6e52e043c0_oHot Pepper Relish-Putting Up with Erin

After sharing my “touched for the very first” time jalapeño story with a close friend last night, her response was, “ow ow ow!!!” “Ow ow: a slang term used to emphasize/agree and/or add on to a comment that someone else has just made.” This sorta hot, sorta sweet, and sorta tangy relish is a product of the pound of peppers leftover from last week’s Honey Pickled Pepper Slices, and my late night boredom. A modification of Canning Granny’s canned bell pepper relish, enjoy as a condiment atop chili, tacos, sandwiches, etc.

Hot Pepper Relish-Putting Up with ErinHot Pepper Relish-Putting Up with Erin

Ow Ow Hot Pepper Relish

Yield: 3 half pints


  • 2 cup hot pepper variety (seeded and chopped)
  • 3/4 cup white onion (diced)
  • 3/4 Tbsp mustard seed
  • 3/4 Tbsp pickling salt
  • 1 cup white sugar
  • 1 cup white vinegar


  1. Combine all ingredients in a medium-sized, non-reactive pot.
  2. Bring to a boil, reduce heat, and simmer for 30 minutes.
  3. Add relish mix to prepared jars. Wipe rim, apply lids and rings (finger tight).
  4. Process in hot-water bath for 10 minutes. Remove from water, let cool on towel or rack for 12 hours or until sealed.

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