Use this relish in chili, stews or anything you want to “kick up a notch,” Mike Simpson says.

2 cups chopped chile peppers (Scotch bonnets, habaneros or other peppers; see note)
2/3 cup distilled white vinegar
1/2 teaspoon pickling salt

Wash, stem and split chile peppers. Using a food processor, chop peppers until they are the consistency of pickle relish.

Combine peppers, vinegar and salt in a small saucepan and bring to a boil. There should be enough vinegar to just cover the chopped peppers.

Ladle relish into jars and close with lids. For best eating quality, refrigerate no more than 3 months. Note: Wear gloves when handling fresh, canned, dried or pickled chiles; the oils can cause a burning sensation on your skin.