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How To Make Chez Rodne` ~ Homemade Chili or Chilli Relish- A Franchise Proposition

Updated on March 25, 2013

Some like it Hot

While working in a German Sausage Saloon as "the short order"cook or a speciality butchery, there was a group of people who always asked for chili with everything.

That is correct, they wanted chili and they wanted it hot!

So as any good cook, I went out that extra mile and "turned up the Heat".

I needed to keep the customer satisfied

So, as we were already selling pickled Jalapenos, which most of my customers found extremely mild.

I personally like a bit of spice in my food, even though most of my family does not. So, as I usual, I started to fiddle around and experiment with "keeping them satisfied".

I grew some chilis that were slightly sweet and had a very pleasant after-=burn in your mouth, as soon as you sucked in air, the after-burn kicked in.

The early stages

I brought some of my dried chilies and ground them up at work. When the customers started coming in for there steak rolls, Bokwursts, and Kassegrillers (cheese grillers), I offered them a sprinkling of the ground magic dust.

This was the start, and pretty soon customers were asking for more, my stock of dried chilies was than depleted.

What to do, necessity being the mother of invention, or as it is said in South Africa, 'A BOER MAAK A PLAN' all said with a hard 'A' sound, translated "a farmer makes a plan'.

As the majority of the chili eaters were also fried onion eaters, the next step sort of jumped out at you.

The second last stage

So in my daily preparation before opening the grill for business, an extra step needed to be added to the daily routine.

After frying up the sausages and pre heating the oil for deep frying and cleaning up all the work surfaces.

I would chop the onions and chilies and partially fry them up. Place them on the side of the Baine Marie in a covered dish.

This was all very well, but the demand exceeded the supply and I would run out at the critical lunch-time period.

As I ran and operated the show on my own, it became a major production process, with customers waiting and wanting there food as soon as possible, another plan was needed.

Franchise Agreement

Send me your name and an email addrses, I in retuen will send you my banking details, into which you can deposit the agreed sum of one cent (1c) for every bottled that you make and sell.

The Final Product

So I reached the stage where I would have to be a bit smarter and have an abundant supply of the Chili without the sweat of running out at critical times.

The end result became constant and met a wide range of approval from my customers.

The best comment came from a customer who was on holiday, here in South Africa, from New York City. Her comment was that this is the best relish for a hottdawg, I write it as she pronounced it, that she ever had, and I should import it to the States.

So here it is, if anyone wants to do it commercially go for it and send me a cent for every jar sold, the rest is yours.

Here it is - CHILI RELISH - enjoy


Onions - 2 for every 750ml glass jar

Fresh Chilies - 1 for every onion (mild) 2 for hot, 3 for goodly hot, 4 for insanity.

Sweet Paprika - 2teaspoons per jar

Pure ground medium chili powder - 2 teaspoons per jar

2 tablespoons freshly chopped Origanum per jar

1 cup of sunflower oil per jar

125ml cider vinegar per jar

1 teaspoon of dried garlic, or garlic flakes


This is the fun part -

Clean and finely chop the onions and chilies, into very small pieces.

Place them into the jar, your jar needs to be about 90% fill. Then add the chili powder, parika, garlic, and origanum inti the jar. Mix the dry ingredients around..

Place the oil in a saucepan and heat it up, the desired temperature is the same as when you fry chips.

Remove from stove and using a funnel:-

First - place a metal spoon into the bottle

Secondly - slowly add the oil to the bottle with the onions etc..

A word of caution the oil will splutter, bubble and froth so handle carefully.

Add all the oil and then let the jar stand and cool down.

Once the jar has cooled down sufficiently add the vinegar, give the jar a good shake with the lid on.

Loosen the lid a half turn, place on a window ledge and let it cool down completely. Refridgerate overnight.

The product is ready. Happy eating.

If you like your relish sweeter add a sugar spoon of brown sugar to the vinegar .


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    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      8 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks for the comment, sorry about the broken bottle.

      You must have skipped the first step, Turtle

    • profile image


      8 years ago

      just made a couple of jars, the first broke (oil too hot ?) the second was fine and it tastes great. thanks for the recipe

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      8 years ago from Johannesberg South Africa, The Gold Mine City

      Great, glad that you are making a living out of it, I make and write and photograph my product but yet to market and sell it.

      Thanks for the comment.

      Nice website and good luck.

    • profile image


      8 years ago

      Hey Rodney and all the chilli lovers!

      I am one of those people who love to put chili in everything. I started a condiments business with a friend 2 years ago. We do make it almost the same way as Rodney, but add more ingridients like ginger, sundried tomatoes, rosemary etc. Check out our website, We only use fresh veggies for all our products.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      I do not know if someone has got it packaged were you are. Over here no one as far as I know has done it here. That is why I had to make it myself, which I prefer antway, as I then know all my ingredients are good quality and organic as far as possible. Thanks for dropping in goldnetoad, glad you enjoy chilies.

    • goldentoad profile image


      10 years ago from Free and running....

      Rodney, man, I thank you. I'm salivating just thinking of this, I'm definitely going to use this recipe but I wonder if they got anything like this packaged for lazy guys like me.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      RGraf, with winter coming on, chili onions and garlic are what the doctor ordered to keep away colds and mild flu. But hope your father-in-law enjoys it!

      Thanks for reaading this hub.

    • RGraf profile image

      Rebecca Graf 

      10 years ago from Wisconsin

      Spicy.... not for me. But my father-in-law just loves spice. I'll pass this one on to him.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      d_jay52, jalapeno for mild, then Chinese bells for hot, then Habanero for very hot.

      A mixture of your favourite chili's and a bit of cayenne pepper, or peri-peri chili's are a very hot and tasty.

      The secret is that you balance the taste and sensations of the chilies and onions.

      Good luck in your search for the ultimate relish.

    • profile image


      10 years ago

      i've been hunting for a recipe like this for years but could you please tell me which chili is the best to use.many thanks

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      11 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks it is and it goes with most meals

    • Decrescendo profile image


      11 years ago

      Looks yummy. Great insight

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      11 years ago from Johannesberg South Africa, The Gold Mine City

      Karen I did sell many a 2.5kg Jars of the relish to some of the customers at the Sausage Bar. It is one of the things that I need to do, the truth is I am not to sure on how to go about it on a larger scale.

      Hence my tiny comment just before the ingredients, I was serious if there is someone out there that will pick up the challenge, do so, with pleasure.

    • Karen Ellis profile image

      Karen Ellis 

      11 years ago from Central Oregon

      Hi Rodney,

      Another great recipe. You should probably market this stuff. Sounds like you would get some loyal customers.

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      11 years ago from Johannesberg South Africa, The Gold Mine City

      It is hot, however if you want to tone it down you can make it with only one chili per 2 onions, and 1 teaspoon of chili powder.


    • Eileen Hughes profile image

      Eileen Hughes 

      11 years ago from Northam Western Australia

      Great spicy hhhhhottt....too hhhooottt for me but husband will love this. thanks


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