Wilder Home Lifestyle

Last year, we had such a great pepper crop. So, I had to learn what to make with the peppers. My husband’s favorite was the pepper relish. The original recipe we found called for really spicy peppers, but we’ve found that it kind of works with everything we grow. Which makes it easy to make throughout the whole growing season regardless of what we have ready at that time. Banana peppers are a favorite pepper around here. But each year we try new peppers.

This year, we mostly have jalapeños and banana peppers. So, for these peppers I will make jalapeño cheddar sourdough, stuffed jalapeños, and pepper relish.

For the jalapeño cheddar sourdough, you just prepare sourdough as normal. Then add sliced jalapeños and cheddar cheese. Super easy.

Pepper relish takes about 3 cups of peppers (your choice on how spicy you want it), 3/4 cup white wine vinegar, 1/2 cup sugar, 2 cloves of minced garlic, 1/2 small onion diced, 2 tsp yellow mustard seed, and salt. Add all of the ingredients to a pans and cook on medium heat until boiling, then lower temperature to low-1 and allow to simmer for 25 minutes. Put the pepper relish in a jar and allow to cool. We add pepper relish to our burgers, sandwiches, and nachos.