Best 5 Ghost Chile Sweet Pickle Relish Recipes

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Calling all spice enthusiasts and pickle lovers! Embark on a flavor journey with our Ghost Chile Sweet Pickle Relish, a tantalizing condiment that combines the fiery heat of ghost chiles with the sweet tang of vinegar, sugar, and an array of aromatic spices. This versatile relish is not only a perfect accompaniment to your favorite grilled meats, but also elevates sandwiches, tacos, and even pizza to new heights of flavor. Get ready to spice up your meals with this easy-to-make relish that is sure to become a staple in your kitchen.

In addition to the classic Ghost Chile Sweet Pickle Relish, we also have variations that cater to different tastes and preferences. For a milder option, try our Sweet Pickle Relish that omits the ghost chiles, while still delivering a delicious blend of sweet and tangy flavors. If you're looking for a smoky twist, our Chipotle Sweet Pickle Relish infuses the smoky heat of chipotle peppers into the mix. And for those who prefer a spicy kick without the heat, our Jalapeño Sweet Pickle Relish offers a milder alternative with a vibrant jalapeño flavor.

Whether you're a fan of bold flavors or prefer a more subdued heat, our collection of sweet pickle relish recipes has something to satisfy every palate. So gather your ingredients, put on your apron, and let's embark on this culinary adventure together!

Here are our top 5 tried and tested recipes!

SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

This Sweet and Spicy Pepper Relish recipe is legendary! Deeply flavorful: even people who don't like spicy foods love it! Try it on almost EVERYTHING! • Freezable • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Side Dishes

Time 55m

Number Of Ingredients 12

4 habanero peppers
4 jalapeño peppers
2 ghost peppers
1 1/2 cups drained and coarsely chopped, jarred roasted red bell peppers (from about a 12-ounce jar - see note below and tips in post for roasting your own, if you prefer)
4 medium garlic cloves
1/2 cup finely diced red onion (from about 1/4 of a medium onion)
1/2 cup sugar
6 tablespoons apple cider vinegar
6 tablespoons pineapple juice
1/4 cup all-natural grape jelly (we use Welch's Natural)
1/4 cup 100% pure fruit seedless red raspberry jelly (we use Smucker's Simply Fruit)
2 tablespoons sriracha

Steps:

  • Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
  • In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
  • In a medium saucepan, combine the processed pepper mixture and all other ingredients.
  • Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
  • Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.

Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 28 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

HOT PEPPER RELISH RECIPE



Hot Pepper Relish Recipe image

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Provided by Mike Hultquist

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 cups chopped hot chili peppers
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic (chopped)
1/2 small onion (chopped)
2 teaspoons yellow mustard seed
Salt to taste

Steps:

  • Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  • Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  • Add to a jar and allow to cool.
  • Serve!

Nutrition Facts : Calories 105 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.1 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 577.7 mg, Sugar 8 g

PINEAPPLE GHOST CHILI SAUCE



Pineapple Ghost Chili Sauce image

Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring. 2017 I added fresh cilantro a small bunch, 1/2 teaspoon methi seeds, pinch of mango powder.

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 4 cups, 360 serving(s)

Number Of Ingredients 14

16 ounces pineapple, cubed
4 ghost chili
1 small onion, 6 ounces cubed
1 carrot, 3 ounces rough chopped
1 ounce golden raisin, 1/4 cup
4 garlic cloves, 1 ounce
1 lime, zest and meat the white pith discarded
1/2 ounce ginger, rough chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 cup sugar
1 tablespoon salt
1 1/2 cups vinegar

Steps:

  • Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
  • Fill hot sauce into sterilized hot bottles or jars.
  • Place in a hot water bath for 10 minutes.
  • Let age for at least 1 week.

HOMEMADE PICKLE RELISH



Homemade Pickle Relish image

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Provided by Ian Knauer

Categories     Onion     Backyard BBQ     Vinegar     Cucumber     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Steps:

  • Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
  • Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Tips:

  • Choose the right peppers: For the best flavor, use ripe and fresh ghost peppers. They should be a deep red color and have a smooth, shiny skin. Avoid peppers that are bruised or have blemishes.
  • Wear gloves when handling peppers: Ghost peppers are extremely hot, so it is important to wear gloves when handling them. The capsaicin in the peppers can cause skin irritation and burning.
  • Work in a well-ventilated area: When cutting and chopping the peppers, work in a well-ventilated area to avoid inhaling the capsaicin fumes. These fumes can cause coughing, sneezing, and difficulty breathing.
  • Taste the relish before canning: Before canning the relish, taste it to make sure it is to your liking. You can adjust the sweetness, sourness, and heat of the relish by adding more sugar, vinegar, or peppers.
  • Process the relish properly: To ensure that the relish is safe to eat, it is important to process it properly. Follow the canning instructions carefully and make sure that the jars are sealed properly.

Conclusion:

Ghost chile sweet pickle relish is a delicious and versatile condiment that can be used to add a kick of heat and flavor to a variety of dishes. It is perfect for burgers, sandwiches, tacos, and even ice cream. If you are looking for a way to add some excitement to your next meal, give ghost chile sweet pickle relish a try. You won't be disappointed!

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