Ingredients:

  • 1 lb Anaheim peppers, stems removed and seeded
  • 1 cup red onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup white distilled vinegar
  • 1 tsp sea salt
  • 1/2 tsp celery seed

Instructions:

  1. Pulse the seeded Anaheim peppers and red onions in a food processor until they are finely diced but not pureed to achieve a consistent, pebbly texture, then transfer to a saucepan.
  2. Add the sugar, apple cider vinegar, white distilled vinegar, salt, celery seed, and garlic to the pan. Stir over medium-high heat until the sugar completely dissolves and the liquid bubbles.
  3. Reduce heat to medium and simmer for 12–15 minutes, stirring occasionally, until the liquid reduces by half and forms a syrupy glaze and the onions become translucent.
  4. Remove from heat immediately and allow the relish to cool in the pan for 10 minutes before transferring to sterilized glass canning jars.