I’ve had such a massively successful run with chilli this season. Planted from seed, virtually every jalapeno seedling grew to flourish into a hefty producer!
Homemade Chilli Relish
There have been kilograms of chilli in my house. Some I have preserved in oil, brine and others I’ve frozen for another day. We are huge Hot Chilli Relish fans in our house, with My Englishman devouring it with just about everything – from grilled cheese toasties, to pasta, to…..well, everything except his cereal to be truthful.
It would be remiss of me not to try a hearty hot Chilli Relish so I did, with great results.
For this recipe I have used my canned Savoury Skin-On Tomato Salsa as the seasons didn’t quite align for me at the time of making the relish to use fresh tomato. If you haven’t yet made a batch or five of preserved savoury tomatoes, a tin of tomatoes would be fine – particularly if they already are blended with capsicum and onion.
Chilli Relish
Makes: 3 medium sized jars
Ingredients
- 10 jalapeno chilli peppers (or any variety)
- 400g capsicum (approx 5)
- 400g Savoury Tomatoes (approx 2 cups)
- 3 tsp finely chopped garlic (approx 8 cloves)
- 2.5 cups sugar (or to taste)
- 2 tsp salt
- 1 Tbsp ginger, finely diced
- 1 onion, finely sliced
- 100ml white vinegar
Method
- Prepare the jalapeno chilli peppers: remove the top and finely chop the chilli (seeds and all).
- Prepare the capsicum: remove the top, discard the centre seed pod, and finely chop.
- Throw everything into a pot, bring to boil then simmer for approx 1 hour.
- Taste for good measure, add more vinegar if too thick (or brew a little longer for a thicker consistency depending on the temperature of your stove top).
- Pack into clean preserving jars.
It’s that simple!
August 10, 2025
Tried this recipe for first time today. Taste is good. Easy Recipe to follow.
August 30, 2025
Excellent to hear, thanks John! Happy preserving! >>Julie
March 18, 2025
How do you store these? In the fridge or cupboard? And how long do they last please?
March 28, 2025
Hi Cristina, these preserves (sealed well in sterilised hot jars/lids) should last 2 years and are shelf-stable when sealed. Once opened, I definitely would suggest keeping them refrigerated. >>Julie
December 13, 2023
I make this recipe EVERY year when our tomatoes & chilis are in peak season. Everyone in my family loves it- especially with Brie & Crackers. It’s also something I gift to others at Christmas. Thank you for this fabulous recipe!
December 18, 2023
Hi Wendy, thanks so much for letting me know! I’m very happy you and your family enjoys it so much! Merry Christmas to you and yours >>Julie
July 19, 2023
Hi Julie. Just to say this recipe has been a huge hit in our house.
Definitely will be making a bigger batch next year(and growing more jalapeños). I used frozen ones and it worked perfectly.
Thank you for the recipe .
Jodie
July 26, 2023
Hi Jodie, thanks so much for your feedback. I’m delighted! >>Julie