Ingredients: 2 cups fresh, hot chile peppers, de-seeded if desired and chopped white vinegar, to barely cover 1/2 Tsp white sugar (or honey) kosher salt to taste 1 clove garlic, pulverized (optional)
Chop (or grind in a food processor) the peppers until somewhat fine - into the consistency of pickle relish. In a non-reactive saucepan, barely cover the peppers with white vinegar. Add the salt and sugar. Bring the contents of the pan to a boil, then cut the heat to a slow simmer. Simmer, stirring occasionally, for 5 minutes. Allow the relish to cool. Spoon it into a clean, glass jar. Refrigerate for at least 1 week, allowing the flavors to ripen. This recipe can be multiplied. Good on burgers, broiled chicken, etc.
Note: any combination of hot chiles will suffice - banana peppers, cayennes, jalapenos, serranos, etc. A few habaneros into the mix will work, but be careful.