This homemade Jersey Mike’s Hot Chopped Pepper Relish is a bold, tangy, and spicy sandwich condiment made with a colorful blend of fresh hot peppers, garlic, vinegar, herbs, and olive oil. It delivers the perfect balance of heat and acidity, making it an easy copycat recipe for topping subs, burgers, wraps, cheesesteaks, hot dogs, and grilled meats. Best of all, the flavor gets even better after chilling overnight.
Total Time:30 minutes (plus 12 hours chilling)
Yield:2½ cups
Ingredients
8 fresh cherry peppers, stems removed
4 fresh jalapeño peppers
2 serrano peppers
2 Fresno peppers
4 garlic cloves
½ cup white vinegar
¼ cup apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon chopped fresh parsley (optional)
1 teaspoon Dijon mustard (optional)
½ teaspoon celery seed (optional)
Instructions
Wash and dry all peppers thoroughly. Remove the stems and, if desired, remove the seeds to reduce the heat.
Roughly chop the peppers and garlic.
Pulse the peppers and garlic in a food processor until finely chopped but still slightly chunky.
In a large bowl, whisk together the white vinegar, apple cider vinegar, olive oil, salt, sugar, oregano, black pepper, and optional red pepper flakes.
Fold the chopped peppers into the dressing until evenly coated.
Stir in the parsley, Dijon mustard, and celery seed if using.
Transfer the relish to a clean glass jar and seal tightly.
Refrigerate for at least 12 hours, preferably overnight, to allow the flavors to develop.
Stir before serving and enjoy on sandwiches, burgers, wraps, cheesesteaks, hot dogs, grilled chicken, or pizza.
Notes
Wear disposable gloves when handling hot peppers.
Remove the seeds for a milder relish.
Pulse instead of continuously blending to maintain a chunky texture.
Refrigerating overnight greatly improves the flavor.
Always use a clean spoon when serving to maximize freshness.
Store only in a glass jar for the best flavor and quality.
The relish tastes even better after one or two days in the refrigerator.
