Ingredients
Equipment
Method
- Wash all peppers, remove stems, and deseed if you want a milder relish.

- Add cherry peppers, jalapeños, onion, and garlic to a food processor.

- Pulse until finely chopped but not pureed.

- Transfer mixture to a strainer, sprinkle with salt, and let sit for 1–2 hours (optional).

- Rinse lightly and squeeze out excess moisture.

- Place mixture in a bowl and add vinegar, sugar, and black pepper. Mix well.

- For cooked version, heat olive oil in a pan and simmer mixture for 10–15 minutes.

- Remove from heat and let cool completely.

- Transfer to an airtight container and refrigerate for at least 1 hour before serving.

Notes
- Adjust spice level by adding or removing seeds
- Tastes better after resting for a few hours
- Can be stored in the refrigerator for up to 2 weeks
