Friday, August 29, 2014

Datil Pepper Relish

We grew Datil peppers for the first time this year. They are native to North Florida (especially the St. Augustine area). These peppers are considered to be on the same scoville heat level as the habanero. I must say they are HOT. I found this recipe online while trying to figure out something to do with such a hot pepper.  This is the BOMB. We eat it on everything. It's sweet and heat all mixed together. 

I followed the recipe exactly as it appeared on the web site below. But, I doubled everything and cooked it about 2 hours. Basically you want to reduce it by about half. I put the hot relish in clean jars, inverted the jars for about 5 minutes to make sure they would seal and then flipped them upright. Every jar sealed and is in the pantry. I did not water bath this recipe.  If you love some heat you have to make this. I also have Christmas Light peppers, these little gems are hot as hell, I'm thinking of making this same recipe with them.

This is the recipe as it appears on the guys website. I doubled it ...maybe used even more than 1 cup of the peppers.
Click this image for a larger version
The pic of ingredients for a single batch:

I doubled everything:
This is 2 pints cider vinegar, 2 pints ketchup, 6 tbsp sugar and 2 teaspoons salt coming to boil while I prepare the veggies.

This is the seeded datil peppers and the onions after they have taken a spin in the food processor. 

Process the bell peppers the same way. Add the bell peppers to the simmering sauce.

Give everything a good stir and bring to a boil.

Reduce heat and simmer uncovered, for about 2 hours until reduced by half. Stirring occasionally.

Have clean canning jars handy and kitchen towels.

Fill jars leaving a little head space. Flip the jars upside down for about 5 minutes. This helps insure that the seal.

Don't over tighten the screw on lids. After 5 minutes turn the jars right side up and let cool completely. You should hear pops as the jars seal. If a jar doesn't seal (you'll be able to push the center of the lid and it will go down and then pop back up.) put it in the frig. Otherwise these will keep for months in the pantry.


  1. I want to taste this!! Do I need to bring chips, or will a spoon work?

    1. LOL --- I think you'll want chips, it is hot as hell. You in the FL area? I tasted it on a spoon before I jarred it up. Lots of KICK.. I was just given a bag of mixed hot peppers, they will be my next batch.
      Thanks for dropping by.

  2. Everyone, I'm very lucky to have tasted this flavorful salsa! It's slightly chunky, sweet and tangy, with medium to hot heat. I especially appreciate the locally grown Florida peppers used to create this tasty condiment. It's a winner for sure!! Thanks for sharing Glo....

    1. thank you for dropping in... glad you like the relish and I'll be sure to bring some in for our Chili Cookoff in Oct.

  3. I've got to try this one. My husband and I are both pepper heads and love that hot / sweet thing. Just made jalapeño peach jam today even. Love that you can grow your peppers yourself too. We grew some about 10 years ago but we just don't have the sun to do it now Thanks ;)

    1. Your Jalapeno Peach Jam sounds amazing. I am growing my datil pepper in a pot, you might want to try growing a pepper or two that way, then you can chase the sun LOL --- I have made this same recipe with other hot peppers and they have all turned out awesome. The flavor profile just changes a bit based on the type of pepper you use. Thanks so much for stopping by and for the comment.