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Spicy Pepper, Garlic, and Apple Relish

Honey and apples lend a little natural sweetness to this spicy pepper relish. Add pectin for an easy spicy pepper jam. The more seeds you leave in the peppers, the spicier it will be.
FPA-Spicy-Pepper-Relish

Submitted By:

Dietary Interests: Gluten-Free , Low Sodium , Vegan , Vegetarian

Yield:

12 servings (3 Tablespoon)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • 10 (150 gal) fresno chili
  • 2 (100 g) large jalapeño, stemmed, seeded
  • 10 (135 g) shishito peppers, stemmed, halved
  • ½ cup (75 g) garlic clove, peeled
  • 1 (225 g) large honeycrisp apple, cored, cut into large chunks
  • 1 piece (3 g) fresh ginger root, 1/4" slice
  • 2 Tablespoons extra virgin olive oil
  • ¾ cup (180 ml) rice vinegar
  • ¼ cup (60 ml) honey

Directions

  1. Place peppers, garlic, apple and ginger into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
  2. Pulse 6-8 times. Stop and remove the lid and scrape down the sides of the Work Bowl. Pulse an additional 3-4 times.
  3. Heat a medium sauce pot over medium heat. Add the 2 Tablespoon olive oil and heat slightly. Add the pepper mixture and sauté for 5-7 minutes, making sure mixture doesn't stick to bottom of pan. Add rice vinegar and honey, and stew over low heat for 15-20 minutes.
  4. Add 2 Tablespoon (20g) of pectin if you would like to make a simple spicy jam.