Pepper Pot Hash (pe-mon tod)

12 pints servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
Pepper, pepper, pepper, pepper, pepper, pepper, please. This sweet and tangy pepper relish combines red peppers, green peppers, and hot peppers with red onions in a vinegar brine—perfect for topping meats, sandwiches, or serving alongside traditional Louisiana dishes.

Ingredients

  • 16 red peppers
  • 16 green peppers
  • 3 small hot peppers
  • 16 red onions
  • 3 pints vinegar
  • 4 tbsp salt
  • 3 cups sugar

Step-by-Step Instructions

  1. Fine chop all peppers and onions. Cover with boiling water and let stand for 5 minutes to blanch; then drain thoroughly.
  2. In a large pot, combine vinegar, salt, and sugar. Bring to a boil, stirring until sugar and salt dissolve completely.
  3. Add the drained peppers and onions to the boiling vinegar mixture. Bring back to a full boil.
  4. Immediately ladle the hot pepper hash into sterilized jars, leaving 1/4-inch headspace. Seal at once with sterilized lids and rings.
  5. Process in a boiling water bath for 10 minutes to ensure proper seal. Makes 12 pints.

Common Problems and Solutions

Q: Why does my pepper hash taste too vinegary?

A: Make sure you're draining the peppers thoroughly after blanching. Excess water dilutes the vinegar-sugar balance. If still too acidic, you can slightly increase the sugar next time, but don't reduce the vinegar as it's needed for safe canning.

Q: Can I skip the boiling water bath processing?

A: No—proper canning technique requires the water bath processing to create a vacuum seal and ensure food safety. The acidity from vinegar helps preserve the peppers, but the heat processing is essential for long-term shelf stability.

Q: How do I know if my jars sealed properly?

A: After cooling for 12-24 hours, press the center of each lid. If it doesn't flex up and down, it's sealed. You should also hear a "ping" sound as jars cool and seal. Refrigerate any jars that don't seal and use within 2 weeks.

Tips and Techniques

Use a mix of red and green bell peppers for the prettiest color and best flavor. The small hot peppers add a subtle kick without making it too spicy—adjust the amount based on your heat preference. Make sure jars and lids are properly sterilized before filling to prevent spoilage.

Ingredient Substitutions

  • red onions: yellow or white onions
  • 16 red peppers and 16 green peppers: all red or all green bell peppers
  • small hot peppers: jalapeños or serrano peppers
  • white vinegar: apple cider vinegar

Equipment Needed

  • Large stockpot or canning pot
  • Sterilized pint jars with lids and rings
  • Jar lifter and canning funnel
  • Boiling water bath canner (or large pot deep enough to cover jars by 1-2 inches)

Historical Context

Pe-mon-tod (pepper pot) is part of Louisiana’s rich canning tradition. Before refrigeration was common, families would preserve garden produce through canning, pickling, and making relishes. This condiment is served with everything from beans and rice to roasted meats.