Imagine the heat of the habanero on your hot dog, or how about something with serious sizzle in your potato salad or atop your grilled pork? That’s the beauty of habanero relish: It’s versatile, it’s intense, and it’s tasty. Extreme eaters, you’ll want this one for your summer barbecue season for sure, but you can reach for this deliciously wicked relish all year long.
The natural sweetness of habs is perfect for relish – it pairs very well with those sweet onions and sugar, along with the apple cider vinegar tang. It adds depth to the taste of the relish, beyond the heat.
Like your hot pepper relish even spicier? Opt for fewer bell peppers and more habanero. The opposite holds true for those looking for a milder version on this extreme condiment. You can pull back the spice to very little or none at all (but where’s the fun in that?) This recipe also works with other lower-heat red peppers, like red serranos, jalapeños, or fresh cayenne peppers. So feel free to use one of those instead for a milder variation on this recipe.
Another option: If you really want something with less heat – think a low to medium spiciness – take a look at our jalapeño relish as well. It’s a world milder, though quite different in flavor. And a note on handling habaneros – use kitchen gloves while cutting these chilies open. Habaneros, being on the hotter end of the scale, can provide a wicked case of chili burn without precautions. We also recommend knowing how to combat that chili burn if it happens.
See it being made:
Like this recipe? You’ll love these too:
- Five-Star Chili Burgers With Homemade Relish: These are the kind of burgers that make a gathering memorable.
- Pickled Habaneros: Think pickled jalapeños, just a whole heck of a lot hotter.
- Peach Habanero Salsa: The pairing of peaches and habs is so good.
- In a saucepan, add all ingredients and bring the mix to a boil.
- Lower the heat and simmer, stirring consistently.
- Continue stirring until the mix reaches relish consistency.
- Remove from the heat, pour relish into a glass container and cover.
- Refrigerate for 1 to 2 hours before serving (overnight for best flavor).