Easy Pepper Relish Recipe
This easy homemade Pepper Relish Recipe is sweet, tangy and packed with colorful bell peppers and onion. Keep it mild and sweet or add jalapeño for heat, then serve it with sandwiches, burgers, hot dogs, grilled meats and charcuterie boards.
Servings: 12
Cost: $5
Equipment
- saucepan
- chef's knife
- measuring cup
- measuring spoon
Ingredients
- 6 cups finely chopped bell peppers any mix of red, yellow, orange and green
- 2 cups finely chopped onion
- 1 tablespoon kosher salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups apple cider vinegar
- 1/2 cup white vinegar
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1/2 teaspoon crushed red pepper flakes optional
- 1/4 teaspoon ground turmeric optional
Instructions
- Finely chop the bell peppers and onion into small, even pieces. If using a food processor, pulse in short bursts so the vegetables are chopped but not puréed.
- Transfer the peppers and onion to a large bowl. Sprinkle with the kosher salt and toss to combine. Let the mixture stand for 1 hour.
- Drain the vegetables thoroughly, pressing out as much excess liquid as possible.
- Add the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seed, crushed red pepper flakes and turmeric to a large saucepan. Bring the mixture to a boil over medium-high heat.
- Stir the drained peppers and onion into the vinegar mixture. Return to a boil, then reduce the heat and simmer for 25-30 minutes, stirring occasionally. The vegetables should be tender and the liquid should be slightly thickened and glossy.
- Remove from the heat and allow the relish to cool.
- Spoon the Pepper Relish into clean jars or airtight containers.
- Refrigerate for at least 4 hours before serving so the flavors have time to develop.
Notes
• For Spicy Pepper Relish: Add 1 finely chopped jalapeño or increase the crushed red pepper flakes.
• For Sweeter Pepper Relish: Use mostly red, yellow and orange bell peppers instead of green peppers.
• Don’t skip draining the vegetables after salting them. Removing the excess moisture helps keep the finished relish from becoming watery.
• For the best texture, finely chop the peppers rather than puréeing them in the food processor.
• Chill the relish for at least 4 hours before serving for the best flavor.
• Store Pepper Relish in an airtight container in the refrigerator for up to 3 weeks.
• This recipe is intended for refrigerator storage rather than shelf-stable pantry storage.
Nutrition
Calories: 136kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 589mg | Potassium: 224mg | Fiber: 2g | Sugar: 29g | Vitamin A: 2358IU | Vitamin C: 97mg | Calcium: 17mg | Iron: 1mg