pepper relish recipe
The Best pepper relish recipe
I love this recipe because it’s a great way to use up fresh peppers, onions, and tomatoes, and it’s so easy to customize. If you want it sweeter, add a little more sugar. If you prefer it sharper, swap in some jalapeños. It’s a staple at our house for everyday meals, but it also shines at gatherings—whether it’s a backyard barbecue or a potluck. Plus, it’s got a little something for everyone: the kids get the sweetness, the adults get the kick, and it’s full of vitamins from the peppers and tomatoes. No one ever complains about it, and it’s always a hit.
Classic Homemade Pepper Relish
A tangy, crunchy relish packed with fresh peppers, onions, and tomatoes. Perfect for sandwiches, burgers, or as a side dish.
🥘Ingredients
- 4 medium bell peppers (any color), seeded and diced
- 1 large red onion, finely chopped
- 4 medium tomatoes, peeled, seeded, and diced
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
👨🍳Directions
-
1
Sauté the chopped onions in a large pot over medium heat until translucent, about 3–4 minutes. Add the diced peppers and cook for another 5 minutes until softened. -
2
Add the diced tomatoes, garlic, vinegar, brown sugar, cumin, oregano, salt, and black pepper to the pot. Stir well to combine. -
3
Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 20–25 minutes, stirring occasionally, until the relish thickens and the flavors meld. -
4
Remove from heat and let it cool to room temperature. Strain through a fine-mesh sieve to remove any seeds or skins, if desired. Store in an airtight container in the fridge for up to 2 weeks.
🔧Equipment
- Cutting board
- Sharp knife
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Pepper Relish Works
❓ Frequently Asked Questions About Pepper Relish
1. What is the best way to store homemade pepper relish?
Keep your pepper relish in an airtight container in the refrigerator for up to two weeks. For longer storage, transfer it to a sealed jar and freeze it for up to three months. Thawing in the fridge is easiest, but you can also microwave it in short bursts if needed.
2. Can I substitute any of the ingredients in this recipe?
While the recipe works best with the specified ingredients, you can adjust quantities slightly if needed. For example, if you prefer a sweeter relish, increase the sugar by a teaspoon or add a dash of apple cider vinegar to balance tanginess. Avoid substituting vinegar for lemon juice or vice versa, as the flavor profile will differ.
3. How do I know when the relish is ready?
The relish is done when it reaches a thick, jam-like consistency and coats the back of a spoon. It should be glossy and have a vibrant color—no longer translucent or watery. Taste a small amount to check for the right balance of sweetness, acidity, and heat.
4. Is this relish suitable for pickling vegetables?
Yes, this pepper relish works well as a pickling accompaniment. Use it as a topping for sandwiches, burgers, or hot dogs alongside sliced pickles and onions. Its bold flavor pairs beautifully with grilled or fried meats and cheeses.
