Did I do my hot pepper spread wrong?

[AnonCooks]

I had never heard of la rouge peppers, so don't know what they taste like. Carolina reapers are the second hottest pepper on earth, so that should give you some good heat.

I also don't know what you mean by "spread." Is it like a salsa?

CD

La rouge peppers are just sorta longer red bell peppers (sometimes) I just prefer them over the other. I'm sure you've seen them in stores. The plu is 4088.

 

[dragnlaw]

This is my recipe. The diced peppers themselves are not hot its the powder that makes it hot.
- 4 red la rouge peppers
- Carolina reaper powder
- maybe somewhere between 1 to 1.5 or 2 cups of white vinegar
- sugar
- salt
- msg
I didn't really measure anything out. I also didn't boil it either I just mixed it all together and put it in my fridge. Will the peppers soften? Also how do you all think it will turn out?

To me a relish would have both your vinegar and sugar. Don't delete too much of the sugar or it will just be vinegar pickled peppers! IMO.

I have a red and green sweet pepper relish recipe that used 1 cup sugar and 1 cup vinegar + 1 tsp salt. Most recipes I have use equal or close to equal vinegar and sugar.

It's actually hard to tell as you don't give ingredient amounts. Vast difference from 1 cup to 1 Tbsp to 1 tsp!

 

[AnonCooks]

To me a relish would have both your vinegar and sugar. Don't delete too much of the sugar or it will just be vinegar pickled peppers! IMO.

I have a red and green sweet pepper relish recipe that used 1 cup sugar and 1 cup vinegar + 1 tsp salt. Most recipes I have use equal or close to equal vinegar and sugar.

It's actually hard to tell as you don't give ingredient amounts. Vast difference from 1 cup to 1 Tbsp to 1 tsp!

I can keep some sugar but I still want some more of the vinegar to shine through so I'm sure scaling back on the sugar will help.