Average Recipe
Prep Time
20 minutes
1 quart

Use this enzyme-rich, raw hot pepper relish to top scrambled eggs, chicken fajitas, or quinoa and beans. I use a food processor to quickly chop all of the ingredients so I don’t have to cut so many hot peppers!

1 small red onions coarsely chopped
1 large red bell peppers coarsely chopped
20 small jalapeño peppers stems removed
4 cloves garlic
1 tablespoons sea salt
filtered water
cabbage leaf (for covering vegetables)