Pepper sizes can vary widely so it’s simpler to make this recipe using weight instead of volume. The end result is spicy with a bit of sweetness. It’s best served with cream cheese to cut some of the heat.
140g small red hot peppers
1/3 large red bell pepper (100g)
1 1/4 cup + 1 Tbsp cider vinegar (10.5 oz)
6 Tbsp white vinegar (3 oz)
3 1/3 cups granulated sugar (667g)
3 oz liquid pectin
Remove stems from small peppers and place in food processor. Pulse until finally chopped. Add the bell pepper and continue to pulse until combined and only small pieces remain.
Combine vinegars and sugar in a medium saucepan over low heat to dissolve sugar.
When sugar is dissolved, add the pepper mixture and bring to a boil for 10 minutes. Add liquid pectin and return to a boil for 1 minute.
Remove from heat and cool for 20 minutes. Stir to disperse pepper flecks.
Ladle into jars and seal tightly. Store in fridge or can to preserve.