Recipe information
Yield
makes about 1 cup
Ingredients
2 cups jarred hot pickled peppers, such as Italian cherry peppers or peppadews
2 tablespoons white wine vinegar
2 teaspoons sugar
Preparation
Drain the peppers and remove the stems. Combine with the vinegar and sugar in a food processor or blender and blend until finely chopped. Depending on the peppers you use, you may need to adjust the amounts of vinegar and/or sugar. Add a little vinegar and sugar at a time, and taste the relish as you go. The flavors should be balanced and not too sweet or tangy. Keeps well if refrigerated for up to 1 week.
