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Ingredients (5)

  • 1 large white onion
  • 20 to 30 serrano chiles
  • 2 green bell peppers
  • 1 cup cider vinegar
  • 1 teaspoon kosher salt
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Nutritional Information
  • Calories118
  • Fat0.82g
  • Saturated fat0.17g
  • Trans fat
  • Carbs21.89g
  • Fiber7.88g
  • Sugar11.24g
  • Protein4.0g
  • Cholesterol
  • Sodium979.22mg
  • Nutritional Analysis per serving (2 servings) Powered by

Sweet pickle relish on a hot dog? Not for me: I want heat! Essentially a salsa, this relish works on a whole range of casual foods besides franks—nachos, burgers, tacos, you name it. Since this recipe makes a lot, you’ll be able to extend your condiment adventure into next season, slightly perspiring all through the cold months.

A note about chiles: The serranos I’ve been buying lately are fully loaded with heat. If yours aren’t spicy enough for you, use the larger amount.


  1. 1Peel the onion, removing the stem end. Cut it in half and drop it in the slow cooker.
  2. 2Stem the serranos but leave them whole; remove the stems from the bell peppers and cut them into hunks. Place in the slow cooker.

  3. 3Add the vinegar and salt, cover, and cook on high for 3 to 4 hours.
  4. 4Transfer everything, including the cooking liquid, to the bowl of a food processor.
  5. 5Pulse several times, until the relish is the consistency you like—it should end up a textured purée, like sweet pickle relish.
  6. 6Store in the fridge for up to 2 weeks, or freeze and keep up to 6 months.

Photos and styling by Chris Rochelle

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