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11 August 2014

A homemade sweet pepper relish recipe that is tangy and flavorful, perfect for keeping your hard earned harvest. Use it as you would any condiment.

By this time of year, your chili pepper garden is producing vast amounts of chili peppers. All those plants are yielding bags and baskets, filling them to the rim.

It is probably time to think about preserving some of them. While there are many ways to keep your peppers through the winter, such as pickling, freezing, dehydrating and more, one of my favorites is to incorporate them into a relish.

We’re talking Sweet Pepper Relish, and it’s delicious! I greatly enjoy having a nice relish on hand in the refrigerator for all sorts of recipe additions. I can toss them into a pot of beans for a tangy touch, or pop some onto a quick sandwich. Great stuff.

Let’s talk about how to make it, shall we?

Sweet Pepper Relish Ingredients

  • Chili Peppers. Use 3 cups finely chopped sweet peppers. You can use any peppers for this, even hot peppers if you’d like. Ghost pepper relish, anyone? Oh boy. Red peppers, yellow peppers, green peppers, any color is perfect.
  • Vinegar. 3/4 cup white wine vinegar. Apple cider vinegar is a good option as well.
  • Sweetness. 1/2 cup sugar, or you can use honey.
  • Extra Veggies. I use 2 cloves garlic and 1/2 small onion, all chopped.
  • Seasonings. Use 1 teaspoon ground yellow mustard powder and salt to taste. Mustard seeds are also great here.

How to Make Sweet Pepper Relish – the Recipe Method

Boil. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a boil.

Simmer. Reduce heat to low and simmer uncovered about 25-30 minutes, or until liquid is reduced and absorbed into the mixture. Stir occasionally.

Jar. Add the pepper mixture to a jar and allow to cool.

Serve! Serve at room temperature, or chilled.

Boom! Done! Easy enough, isn’t it? Sweet pepper relish is super delicious, and a great way to use up your bountiful chili pepper harvest.

Recipe Tips & Notes

  • Other Ingredients. I often include onion and garlic in my pepper relish recipes, as I enjoy the flavor combination. However, you are free to omit them and also include other ingredients. Try it with sweet shallots, radish, cucumber, or other vegetables. Experiment to make your own delightful combination.
  • Pepper Relishes. Banana pepper relish and cherry pepper relish are super popular, so rather than grabbing some from the grocery store, make your own homemade sweet pepper relish instead. They can be difficult to find in some stores anyway. And, homemade is so much better overall. You can customize it however you’d like and control what goes into the recipe. Big plus.
  • Food Processor. You can also use a food processor or blender to process the sweet relish as more of a spread. I love it this way.
  • Preserving. This pepper relish will keep for quite some time if sealed and kept in the refrigerator, as there is a lot of vinegar. However, you can process it in a boiling water bath in canning jars for longer term storage in a pantry.

Serving Up Sweet Pepper Relish

A sweet pepper relish is a tasty condiment to have on hand, perfect for topping grilled foods. Use it to spoon over grilled chicken or pork cuts, or in place of ketchup and mustard over your grilled burgers or brats. Serve on crackers with cream cheese as an appetizer. 

A good homemade sweet pepper relish is a healthy and tastier alternative to those store bought condiments.

Check Out These Other Popular Pepper Relish Recipes

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

Print Recipe
5 from 1 vote

Homemade Sweet Pepper Relish Recipe

A homemade sweet pepper relish recipe that is tangy and flavorful, perfect for keeping your hard earned harvest. Use it as you would any condiment.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: condiment, relish, sweet peppers
Servings: 8
Calories: 79kcal

Ingredients

  • 3 cups chopped sweet chili peppers
  • 3/4 cup white wine vinegar
  • 1/2 cup sugar
  • 1/2 small onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoons ground yellow mustard powder
  • Salt to taste

Instructions

  • Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  • Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  • Add to a jar and allow to cool.
  • Serve!

Nutrition

Calories: 79kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 7mg | Potassium: 199mg | Sugar: 15g | Vitamin A: 535IU | Vitamin C: 81.7mg | Calcium: 12mg | Iron: 0.7mg

3 comments

  1. 5 stars
    Hi guys! I’ve been following your site for a couple of years, really appreciate all the recipes and creativity.

    This relish is one of the first recipes here that I tried — used sweet red, orange, and yellow Lunchbox peppers from the garden, and it turned out fantastic!

    One tweak — I have dietary sugar/salt restrictions, so I halved the sugar and subbed Sweet Leaf Liquid Stevia’s Vanilla Creme flavor (bakers swear by this, no bitter aftertaste), about 30 drops, and it turned out great!

    You’ve inspired me to expand my gardening repertoire — we already grow mild-to-moderately hot peps (Jalapeños, Serranos, Cayenne, Brazilian Starfish). Now I’m looking at seeds for Caribbean seasoning varieties (like Trinidad Perfume), Ajis, and who knows what else! ????????????

    1. Michael Hultquist - Chili Pepper Madness

      That is GREAT, Kathy. Glad to inspire! Thank you for the sugar-reducing tip. Very valuable. Take care!!






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