Jersey Mikes Hot Chopped Pepper Relish is a bold, tangy sandwich topping packed with finely chopped peppers, vinegar, and just the right amount of heat. It has a spoonable texture that adds crunch, moisture, and fiery flavour to subs, burgers, wraps, and grilled meats. This homemade version is simple to prepare and gives you the fresh taste of deli-style relish at home. Difficulty level is easy, and the total time is around 45 minutes plus cooling.
Ingredients
For the Relish
- 6 green jalapeños, roughly chopped
- 4 red cherry peppers, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 small onion, chopped
- 3 garlic cloves
- 180ml white vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried oregano
How to Make Jersey Mikes Hot Chopped Pepper Relish Recipe
- Prepare the vegetables: Wash all peppers thoroughly. Remove stems, then roughly chop the peppers, onion, and garlic so they process evenly.
- Chop the mixture: Add the peppers, onion, and garlic to a food processor. Pulse several times until everything is finely chopped. Do not blend into a paste.
- Heat the pan: Place a medium saucepan over medium heat and add the olive oil.
- Cook the vegetables: Tip in the chopped pepper mixture and cook for 5 minutes, stirring often, until slightly softened.
- Add the liquid: Stir in the vinegar, salt, sugar, and oregano. Mix well.
- Simmer gently: Cook for 15 to 20 minutes, stirring now and then, until the relish thickens slightly and smells sharp and savoury.
- Cool completely: Remove from the heat and leave to cool fully before storing.
- Jar and chill: Spoon into clean jars or airtight containers. Refrigerate before serving for the best flavour.
Tips
How do I make it less spicy?
Remove some of the jalapeño seeds and membranes before chopping. You can also replace part of the hot peppers with extra bell pepper.
How do I keep the relish chunky?
Use the pulse setting on your processor and stop once everything is finely chopped. Avoid continuous blending.
Why does it taste better the next day?
The peppers, vinegar, and seasonings need time to meld. Chilling overnight gives a fuller flavour.
Can I make it smoother?
Yes, pulse a little longer after cooking if you prefer a finer deli-style texture.
Serving Suggestions
- Spoon into sub sandwiches and wraps
- Add to burgers or hot dogs
- Serve with grilled chicken or steak
- Mix into tuna or chicken salad
- Stir through pasta salad for heat
Storage
Room Temperature
Do not store at room temperature once prepared. Chill promptly after cooling.
Refrigerator
Keep in a sealed jar in the fridge for up to 2 weeks. Always use a clean spoon.
Freezing
Freeze in small airtight containers for up to 3 months. Defrost overnight in the fridge before using.
Nutrition
- Calories: 25 kcal
- Carbohydrates: 3g
- Protein: 0.5g
- Fat: 1g
- Saturated Fat: 0.1g
- Sodium: 190mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
What peppers are used in Jersey Mikes Hot Chopped Pepper Relish?
This homemade version uses jalapeños, cherry peppers, and bell pepper for a balance of heat, sweetness, and colour.
Can I can this relish for long storage?
Yes, but you should use approved water-bath canning methods and sterilised jars for safe shelf storage.
How spicy is this relish?
It is medium to hot depending on the jalapeños used. Remove seeds for a milder result.
Can I use red wine vinegar instead of white vinegar?
Yes, though it gives a deeper flavour and darker colour. White vinegar gives the classic sharp taste.
Jersey Mikes Hot Chopped Pepper Relish Recipe
Course: CondimentCuisine: AmericanDifficulty: Easy3
cups20
minutes20
minutes40
minutes25
kcal40
minutesA spicy, tangy chopped pepper relish inspired by the famous sandwich topping. Perfect for subs, burgers, wraps and grilled meats.
Ingredients
6 green jalapeños, roughly chopped
4 red cherry peppers, chopped
1 green bell pepper, chopped
1 small onion, chopped
3 cloves garlic
180ml white vinegar
2 tbsp olive oil
1 tsp salt
1 tsp sugar
1 tsp dried oregano
Directions
- Wash peppers well and roughly chop all vegetables.
- Add peppers, onion and garlic to a food processor.
- Pulse until finely chopped but not pureed.
- Heat olive oil in a saucepan over medium heat.
- Add chopped mixture and cook for 5 minutes, stirring often.
- Pour in vinegar, salt, sugar and oregano.
- Simmer for 15 minutes until softened and slightly thickened.
- Cool completely before spooning into sterilised jars.
- Refrigerate and use on sandwiches, burgers or wraps.
Notes
- Wear gloves when handling hot peppers.
- Pulse rather than blend for the best chopped texture.
- Flavour improves after chilling overnight.
