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.
- 1Peel the onion, removing the stem end. Cut it in half and drop it in the slow cooker.
- 2Stem the serranos but leave them whole; remove the stems from the bell peppers and cut them into hunks. Place in the slow cooker.
- 3Add the vinegar and salt, cover, and cook on high for 3 to 4 hours.
- 4Transfer everything, including the cooking liquid, to the bowl of a food processor.
- 5Pulse several times, until the relish is the consistency you like—it should end up a textured purée, like sweet pickle relish.
- 6Store in the fridge for up to 2 weeks, or freeze and keep up to 6 months.
Photos and styling by Chris Rochelle