Last year, I made a simple pepper relish out of some hot peppers that are grown on a local farm. The method I used was to saute the whole peppers for a short time in olive oil, then blend them in a food processor with vinegar, salt, and a little sugar. This turned out to be a really tasty treat, great on pizza, sandwiches, sausage, just about anything.
This year, I repeated the process. The relish is the single hottest thing I have ever put in my mouth, bar none. It's excruciating. It's so hot that after eating something like an eighth of a teaspoon half and hour ago, my nose membranes are still burning.
So this concoction is sitting in my fridge, and I have two questions: first, how long can I expect it to last? My thinking is that with the vinegar and salt (no sugar this time), I should expect it to last approximately forever. Second, what can I do to turn this volatile relish into something I'd happily add to a cheese sandwich?