Jersey Mike’s Hot Chopped Pepper Relish Copycat – Zesty, Crunchy, and Perfect for Subs

If you’ve ever had a sub loaded with that tangy, spicy relish at Jersey Mike’s, you know how much it elevates every bite. The good news: you can make a tasty copycat at home with simple ingredients and a quick chop. This version hits that sweet spot—bright vinegar tang, a warm, lingering heat, and crunchy peppers you can pile onto anything.

It comes together fast, keeps well, and turns basic sandwiches into something you crave. Use it on subs, burgers, eggs, or even spooned over grilled chicken.

What Makes This Special

This pepper relish leans into a clean, balanced heat that doesn’t overpower your sandwich. It’s about texture as much as flavor—finely chopped peppers with just enough brine to cling to your roll.

A quick soak in vinegar and a touch of seasoning bring the flavors together fast, while a short rest in the fridge smooths out any rough edges. It’s simple, versatile, and hard to mess up.

Ingredients

• 1 cup hot cherry peppers (seeded; use jarred, drained)
• 1 cup banana peppers (jarred, drained)
• 1 cup red bell pepper (fresh, seeded)
• 1 small yellow onion (about 1/2 cup finely chopped)
• 2 cloves garlic (minced)
• 1/2 cup white vinegar (5% acidity)
• 2 tablespoons pepper brine (from the jarred peppers)
• 1 tablespoon sugar (balances acidity)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Optional: pinch of red pepper flakes for extra heat
• Optional: 1–2 tablespoons neutral oil (like canola) for a silkier finish

Instructions

1. Prep the peppers. Remove seeds from hot cherry peppers for a manageable heat. Roughly chop the hot cherry peppers, banana peppers, and red bell pepper.
2. Chop finely. Use a knife or pulse in a food processor.Aim for a small, even chop—no larger than pea-sized pieces. Avoid pureeing; you want texture.
3. Combine aromatics. Finely chop the onion and mince the garlic. Add them to a mixing bowl with the peppers.
4. Make the brine. In a small bowl, whisk together white vinegar, pepper brine, sugar, salt, oregano, and black pepper.Add red pepper flakes if you like it hotter.
5. Toss and taste. Pour the brine over the pepper mixture and stir well. Taste and adjust salt or sugar to balance the acidity and heat.
6. Optional richness. Stir in the neutral oil if you want a slightly glossy, restaurant-style finish that clings to sandwiches.
7. Chill to marry flavors. Transfer to a jar or airtight container. Refrigerate at least 1 hour, ideally 12–24 hours, for the flavors to settle and meld.
8. Serve. Spoon generously over subs, hoagies, burgers, salads, eggs, or grilled meats.

Keeping It Fresh

• Refrigeration: Store in a clean, airtight jar in the fridge for up to 2 weeks.The vinegar helps preserve freshness.
• No double-dipping: Use a clean spoon each time to prevent introducing bacteria.
• Stir before serving: Liquids settle. A quick stir redistributes the brine and seasoning.
• Freezing: Not ideal. Freezing dulls crunch.If needed, freeze in small containers and expect a softer texture.

Health Benefits

• Low-calorie flavor boost: Big taste without heavy sauces or mayo.
• Vitamin C and antioxidants: Peppers and onions bring micronutrients and plant compounds that support immune health.
• Customizable sodium: Control the salt compared to store-bought relishes.
• Potential metabolism bump: Capsaicin in hot peppers may support a slight thermogenic effect.

Common Mistakes to Avoid

• Overprocessing: If you blend it smooth, you lose the signature chopped texture. Pulse or hand-chop.
• Skipping the rest: Serving immediately tastes harsh. A short chill softens the vinegar and unifies flavors.
• Forgetting to seed hot peppers: Seeds and ribs add aggressive heat that can overpower your sandwich.
• Too much liquid: Soggy sandwich alert.Drain jarred peppers well and measure the brine carefully.
• Under-seasoning: Taste before chilling. You want a bright, zippy profile with enough salt to pop.

Alternatives

• Heat swaps: Use sport peppers, pepperoncini, or jalapeños in place of hot cherry peppers. Mix to tailor the burn.
• Vinegar options: White vinegar is classic, but white wine vinegar adds softness; apple cider vinegar brings gentle fruitiness.
• Herb twist: Sub oregano with Italian seasoning or add a pinch of dried basil for a rounder flavor.
• No-sugar version: Skip sugar or use a tiny splash of honey.Sugar simply smooths the acidity; you can reduce it to taste.
• Smoky note: A pinch of smoked paprika adds depth without turning it into a different sauce.
• Extra crunch: Fold in a tablespoon of finely minced celery for snap without changing the core flavor.

FAQ

How close is this to the real Jersey Mike’s relish?

It’s a strong approximation in flavor and texture: vinegary, moderately hot, and finely chopped. Exact formulas are proprietary, but this version captures the same bright heat and sandwich-friendly consistency.

Can I use only fresh peppers instead of jarred?

Yes, but you’ll want to increase the vinegar and salt slightly since jarred peppers bring built-in acidity and brine. Taste and adjust as you go, and let it rest longer so the vinegar penetrates.

How do I make it milder?

Use more banana peppers and red bell pepper, and reduce or remove the hot cherry peppers.

You can also add a touch more sugar to tame the edge.

Can I make it ahead for a party?

Absolutely. Make it 1–2 days in advance and keep it chilled. The flavor improves with time, and it holds well for two weeks.

What should I serve it with besides subs?

It’s great on cheesesteaks, Italian hoagies, grilled sausages, burgers, omelets, grain bowls, and even mixed into tuna or chicken salad for a spicy kick.

Is the oil necessary?

No.

The oil adds a subtle richness and helps the relish cling, but it’s optional. Without oil, the relish tastes brighter and slightly sharper.

How fine should I chop it?

Think small dice—about 1/8 inch. You want spoonable pieces that sit neatly in a sandwich and deliver an even hit of heat in each bite.

Can I can this for shelf storage?

This recipe is designed for refrigeration, not canning.

For safe shelf-stable canning, use a tested relish recipe with specific acidity levels and processing times.

In Conclusion

This Jersey Mike’s Hot Chopped Pepper Relish copycat gives you that signature zip at home with everyday ingredients. It’s quick to make, easy to tweak, and instantly levels up any sandwich. Keep a jar in your fridge, and you’ll have a ready-to-go burst of heat and crunch for subs, burgers, and more.

Simple, bold, and reliably delicious—exactly what a great relish should be.