My kick ass Pepper Relish Recipe
This one involves tons of chopping and takes about an hour no cooking involved though just mince the peppers mix everything together and chill covered in a bowl or some Tupperware (maybe less if you have one of those chopping machines like that hooker puncher Vince Offer sells).
Ingredients:
bell peppers–one of each color green, yellow, orange, and red, de-seeded.
Cubano peppers–two of them, de-seeded
Onion–one large Walla Walla or two medium yellow
Celery–3 to 4 stalks
Parsley–4 ounces chopped fresh or 2 ounces dry
Salt–a teaspoon
Sugar–1/2 a cup
Garlic powder–a tablespoon
lemon juice–1/4 cup
Peanut oil–1/4 cup (or any light oil you prefer to substitute, I don’t recommend Olive oil though since it can severely overpower the flavor of the relish)
Vinagar–1/2 cup.
Chop all of your vegetables to bits measuring no more than 1/4 of an inch or less throw in a mixing bowl and add the rest of the ingredients mixing everything thoroughly and cover or transfer to a plastic container. It tastes great when fresh but taste very good later too and will last a couple months (based on estimates of my oldest batch that didn’t kill me or go moldy) in the fridge as the relish begins to pickle in the vinegar.
This recipe makes approximately under a half of a gallon and works with corn chips as a dip, or over rice with Italian breadcrumbs, a kick for mixing into egg salad, or add diced tomatoes and convert it into a regular salsa.

