Start by washing your cherry peppers thoroughly. Next, slice off the tops and carefully deseed them. Though you’ll reserve some seeds, I recommend discarding most of them unless you enjoy extra heat. Afterward, cut the peppers into small pieces, ready for cooking.

Grab a medium-sized skillet and heat the olive oil over medium heat. Toss in the minced garlic and chopped onion. Sauté for about 3-4 minutes. The garlic should be fragrant, and the onions should look translucent. This is where the flavor base starts to develop.

Now add your prepared cherry peppers to the skillet. Stir everything together until the peppers soften, which takes about 5-7 minutes. Don't rush this step. Patience will allow flavors to meld beautifully.

Sprinkle in crushed red pepper flakes and sea salt. Keeping these ingredients close at hand ensures you can tweak the seasoning to your liking. Stir well and let it all cook for another 2 minutes.

Pour in the granulated sugar and honey. These elements will help balance the acidity of the vinegar you'll add next. Mix until well combined, allowing everything to merge for about 3 minutes.

Turn down the heat and carefully pour in the white wine vinegar. Stir the mixture well. The acidity cuts through the sweetness perfectly, enhancing the robust flavors of the peppers. Let it simmer for an additional 5 minutes.

Once done cooking, take off the heat and allow the relish to cool. If you’re patient, it will be even tastier the next day. Once cooled, transfer the relish to a jar or airtight container. This relish can be stored in the fridge for up to two weeks.