"Hellish" Hot Pepper Relish: Like many folks, I like spicy food. In fact, for me, the hotter the better. I'm talking the kind of "hot" that makes you cry, sweat, and think twice about what you just did to yourself. Why, I don't know, but as a kid I remember drinking a bottle of…

Have a big crop of hot peppers growing in the garden? See how to easily make your own great tasting homemade hot pepper flakes!

Do you have a bumper crop of peppers in your garden this year? Learn nine methods for preserving peppers; includes preserving hot peppers & sweet peppers

If you are looking to make your own hot pepper sauce, look no further! This recipe tastes just like Frank's and can be made in minutes!

Regular Food in Jars contributor Alex Jones drops in this week with a recipe for sweet and spicy pepper hoagie relish (for those of you not in the Philadelphia region, hoagies are our version of

Here in Florida my garden has kinda gone to heck. Alot of things have died from the heat and time to get my fall garden ready. However m

Confetti pepper jelly! This hot pepper jelly recipe is a must-make for summer. Enjoy it now, or can it for later.

This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick.  It's going to be your new favorite appetizer!

Hot Pepper vinegar infuses the flavors of fresh garden Tabasco peppers into vinegar for a mildly spicy and piquant sauce.

Spicy Cayenne Pepper Hot Sauce is a great way to preserve those summer cayenne peppers. This hot sauce features a medium heat level with a tangy finish.

Recipe and directions for Hot Pepper Relish. A sweet hot pepper jelly more like relish. Use as a dip, a topping on sandwiches or meat, or as topping on bread or cornbread. Many uses!

Hot Pepper Jelly is so yummy over cream cheese with crackers, and makes the perfect gift to can and give away to friends and neighbors.

This Hot Banana Pepper Mustard is easy to make & really delicious. You can use different kinds of peppers & create a variety of flavors!

Wondering how to use excess hot peppers from the garden? Here's how to dry chili peppers, how to freeze hot peppers, and recipes!

A lovely young woman, who we’ll call The Spicy Charmer, had this tongue-tingling little concoction at La Veccia, in Toronto. She described it, we chatted about it and we came up with this ve…

Easily Pickle Hot Peppers for use all year long!

Bifanas are traditional Portuguese sandwiches made with thin slices of pork that are marinated and simmered in a sauce of white wine, garlic, hot pepper paste, lemon juice and other seasonings. They are served on papo secos (Portuguese buns), topped with sautéed onions and sweet peppers. You will find bifana sandwiches all over Portugal and similar to any famous recipe, everyone has their own variation. My recipe has been handed down to me from my mom. It couldn’t be any tastier or easier to make and I hope you enjoy it.

Wondering how to use excess hot peppers from the garden? Here's how to dry chili peppers, how to freeze hot peppers, and recipes!

The first time I tasted this relish, I was just entranced, enchanted, excited and exuberant. Maybe enough alliteration? Still, this relish is just one of the best condiments. It is more versatile than almost anything I have tried. What is it? It is a mustard relish with banana peppers. Hot Pepper Mustard Relish: good enough to eat by the spoonful! I originally tasted a version of this relish at the house of my dearest friend, Chris. We have been friends from childhood on, though we are not in touch very much anymore. The time and distance do not dim the memories. I still consider her my best friend. Whenever Chris and I have been together as adults, I have always come away with more fantastic recipes to use. She loves to cook and bake as much as I. When I began looking into gluten-free baking, she was the first person I turned to for advice. She has been on a gluten free regimen for many years, out of choice. Last year's Relish Getting back to this relish, it is known by many names. I don't know where it may have originated. I have seen similar recipes from "Amish Country" in Ohio, where I grew up. More currently, Michael Symon (also from Ohio, BTW), talks about a very similar mixture he calls "Sha Sha Sauce". The amounts of the ingredients may vary a little from one recipe to another, but it is the same basic thing...and it is GOOD! This year, banana peppers have been very little in evidence. I have been waiting to see them at the Farmers' Market but have so far only seen a few. And now, we are dipping into the higher 30 degree range at night already this far north, and the Farmers' Market will soon be done for the year. Pumpkins and winter squash of all sorts have been out in force. And, some of the most gorgeous bell peppers I have ever seen were out last week. Maybe I will still have an opportunity to find more banana peppers, but for now, I did make one batch of this marvelously flavored relish using half banana peppers and half what appeared to be Anaheims. The Anahaim peppers were so beautiful and big. I had begun removing seeds and membranes before I remembered to get a photo, but you can see how large the Anaheim peppers were from the photo of them, halved, next to my Hammer Stahl Santoku knife with a 7.5-inch blade! lighter color Banana Peppers left; larger, green Anaheim Peppers right What is so fantastic about this relish? You may be wondering why the raptures. Well, the relish is a little bit sweet, a little bit spicy (depending on the heat level of the particular peppers), nice and creamy and mustardy. Somehow, all those things combine into a most indescribably good flavor profile. Here are some of the many uses for this condiment: spread on any sandwich; ham, BLT, leftover meatloaf; be creative on tortillas for quesadillas on toast to pair with eggs for breakfast on buns for burgers or hot dogs as a veggie dip on crackers or just scoop out a spoonful, it is that good! Until you've tasted it, this relish may not be top of mind. Once tasted, you won't forget it! I introduced it to my son Ken and his wonderful wife, Julia, last year when they came to visit. I sent them home with a jar. They asked for more. This year, just a week or so back, when again visiting, I sent them home with two jars. And that left me with none. I knew I would be making some very soon, so this was no problem. This year's batch of Hot Pepper Mustard Relish A few days ago, while I had the Finnish Rye Bread rising, I set about making this relish again. I had made a few changes to the recipe Chris gave me. Still, when looking at the recipe again, I was thinking that not all peppers are created equal. Sometimes banana peppers are long and sometimes not quite so long. How much would the right amount be in cups, I wondered. This time, while chopping all the peppers, I first weighed them, then cleaned and chopped them and measured the amount. This way there is less guesswork involved. When beginning work on the recipe, I thought maybe there were more peppers this year than last year, so I altered the amounts of vinegar, sugar and mustard to reflect this. I used about twice the onion, since the onion was large and fresh from the market also. So, a little more of this, a little more of that, and I had a little bit different a recipe than I started with. None of this changed the excellent flavor. This combination of ingredients just cannot be beat. Hot Pepper Mustard Relish Makes 8½ cups 1¾ pound banana peppers 2¼ cup white vinegar 2¼ cup yellow mustard 2¾ cup sugar ½ cup + 2 tablespoons all-purpose flour 1¼ teaspoon Kosher or canning salt 1 large onion, finely chopped (about 2 cups) 2 - 4 cloves garlic, minced or through a garlic press chopped peppers left, mixing the recipe right Set a large canning pot at least halfway filled with water to boil. Set the clean canning jars and rings in the pot. Have lids handy. Remove stem ends, seeds and membranes from the peppers, then chop into small pieces about ¼ inch in size. There should be about 4 cups. Set aside. In an 8-quart pot, combine the vinegar, mustard and salt. In a bowl whisk together the flour and sugar and stir into the pot. Add in the onion and garlic and stir well. Bring the mixture to a boil, stirring until the mixture thickens. Add the chopped peppers and continue to cook, maintaining a strong simmer and stirring often over medium low to low heat for 20 minutes. Drop the lid sections of the canning jars into the boiling water with the jars and rings to heat through, but do not leave them for too long. Pack the relish into the sterile jars, top with lids and screw on the rings. Set the sealed jars into a boiling water bath to cover. If the water in the canning pot does not cover the jars, add water until it does. Bring to a boil and time for 20 minutes. Remove and wait from that wonderful sound of the "pop" as lids seal. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Habanero Peach Jam ~  This epic hot pepper jam isn't for your morning toast, it's for the cocktail hour on a crisp cracker with cream cheese!

A sweet, tangy and hot jelly, perfect for topping crackers and cheese. Can be made hot or mild.

Canning hot peppers is simple. Use this recipe and follow the tutorial to can any kind of hot pepper for long-term storage.

Slightly sweet, tangy and mildly spicy spread or condiment made from hot banana peppers. Use it on hot dogs, brats, hamburgers, and deli sandwiches. Or use it as a delicious dip for pretzels and chips.

Hot Pepper Jelly 2 green bell peppers, seeded and chopped 2 red bell peppers, seeded and chopped 8-10 jalapeno peppers, seeded and chopped 1 1/4 cups apple cider vinegar 6 cups sugar 1 teaspoon butter 1 package Sure-Jell 2 teaspoons red pepper flakes Stem and seed the peppers. Cut them into chunks and put the peppers and the vinegar in a food processor and chop them to small pieces. Pour the puree into a large pot and add the butter and sugar. Bring to a boil, and boil for 4 minutes. Stir in the pectin, and continue boiling for 1 minute. Remove from the heat and let sit for 5 minutes. Stir in the red pepper flakes. Pour into hot sterilized jelly jars. Place them in a hot bath for 10 minutes. Store in a cool place.

My favorite hot pepper jelly recipes are sweet and tangy jewel colored jellies and jams to pair with cream cheese and crackers!

Here in Northern California, sweet peppers continue to ripen on the plants in early October, turning rich shades of red, purple, and yello...

Discover how easy it is to preserve jalapeno hot peppers by pickling or canning them. All you need is a canner, some boiling water, white vinegar, and a few other ingredients to make pickled peppers for your favorite Mexican dish. #preservejalapenos #preservingjalapenopeppers #jalapenostorage

Do you have stretch marks on your jalapeño peppers and wondering what that means? Are those pepper stretch marks good? Bad? Something in between? Those jalapeño lines you're seeing are also called "pepper corking," and they are a natural part of the aging process of hot peppers. Let's cover all