This sweet, tangy relish lets your banana peppers shine, quickly simmered until golden. Ready in 30 minutes, with an easy way to adjust the heat up or down. It's a condiment you'll use again and again.
If you've got a pile of banana peppers from the garden or grabbed a bag at your local farmer's market, this banana pepper relish is exactly what you need, my friends.
I make a version of sweet pepper relish on the site already, but this one focuses specifically on banana peppers. Banana peppers have their own thing going on, tangy, a little grassy, with a mild sweetness that's perfect for a relish. They cook down soft, golden, and sweet, and practically beg to be piled onto a hot dog.
Thirty minutes from stovetop to jar, and it keeps in the fridge for months.
Are Banana Peppers Spicy?
Banana peppers are at the very mild end of the Scoville scale, generally 0 to 500 SHU. Most of their heat is in the ribs and whitish pith. Core them out completely for a relish with essentially zero heat, or leave some in for a gentle warmth.
If you want more of a kick than banana peppers offer, toss a chopped Fresno or jalapeño into the batch. I enjoy mine with a little jalapeño kick, but this recipe is very much mild to wild, so you can make it how you like it.
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Banana peppers. The star of the relish. Chop them into small pieces so they cook down evenly and soak up the seasoned liquid.
- Vinegar. White wine vinegar keeps the flavor bright and lets the peppers shine. Swap in apple cider vinegar for more tang and a slightly fruitier edge.
- Sugar. Balances the sour vinegar and compliments the natural sweetness of the banana peppers.
- Onion and garlic. Just enough to add a bit of supporting flavor.
- Mustard seeds and turmeric. Classic relish flavor and gorgeous golden color.
- Optional hot pepper. A chopped Fresno or jalapeño if you want to turn up the heat.
How to Make Banana Pepper Relish
Add the vinegar, sugar, onion, garlic, mustard seeds, turmeric, and salt to a saucepan and set it over medium heat. Stir until the sugar dissolves and bring the mixture to a light boil.
Add the banana peppers, along with the optional hot pepper if you're using it. Reduce the heat to low and let everything simmer uncovered for about 20 minutes, until the peppers turn a deep golden color and soak up that seasoned liquid. you can simmer another 10 minutes for more infusion and a softer relish.
Remove from the heat, spoon the relish into a jar, and let it cool before serving.
Boom! Done! Your banana pepper relish is ready to serve.
Serving Suggestions
This relish is perfect on hot dogs and burgers, but don't stop there. Top a slice of moist cornbread and your life will change forever. Spoon it over cream cheese with crackers for an easy appetizer, stir it into potato salad, pile it onto nachos, or use it as a pizza topping in place of hot sauce.
It's also great tucked into a sandwich or spooned over a fried egg in the morning.
Storage
Keep this relish in an airtight container in the refrigerator for up to 2 months. This recipe is meant to be a refrigerator relish, not for long-term shelf-stable canning. If you want to can it for pantry storage, follow tested USDA guidelines for pepper relishes, as the vinegar and sugar ratios here haven't been formulated for water bath processing.
That's it, my friends. I hope you enjoy my easy recipe for banana pepper relish. I'd love to hear all the ways you'll be serving yours.
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More Relish Recipes
More Banana Pepper Recipes
- Candied Banana Peppers
- Stuffed Banana Peppers Recipe
- Banana Pepper Hot Sauce
- Pickled Banana Peppers
- Learn more about banana peppers, including heat level, flavor, and uses
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Banana Pepper Relish
Ingredients
- 3 cups chopped banana peppers core fully for no heat
- 3/4 cup white wine vinegar use apple cider vinegar for more tang
- 1/2 cup sugar
- 1/4 small onion finely chopped
- 2-3 cloves garlic minced
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- Salt to taste
- Optional: 1 small Fresno or jalapeño pepper, chopped, for extra heat
Instructions
- Add the vinegar, sugar, onion, garlic, mustard seeds, turmeric, and salt to a saucepan over medium heat. Stir until the sugar dissolves and bring to a light boil.
- Add the banana peppers (and optional hot pepper). Reduce the heat to low and simmer uncovered for 20 minutes, until the peppers turn golden and absorb the seasoned liquid.
- Remove from the heat, spoon into a jar, and let cool.
- Serve at room temperature or chilled.
Notes
Nutrition Information
FAQ
How long does banana pepper relish last?
Stored in an airtight container in the refrigerator, it keeps well for up to 2 months.
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