Two years ago, I called my first batch of relish hellfire hot pepper relish. My friend Patrick grew scotch bonnets and gave me a few, and I made 12 jars of relish. Last year, my own peppers were either not hot enough, or I added too many other ingredients, so the relish was awesome, but it wasn't very hot.
This year, I've been growing my own peppers--Carribean Reds and Jalapenos--but I also brought these peppers back from Mexico and made a few jars this afternoon. I'll post the recipe soon (its kind of complicated), but for now, I'll just say that my fingers are still burning.
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