Best 3 Harry Davids Sweet And Hot Pepper And Onion Relish Clone Recipes

Are you a fan of Harry David's Sweet and Hot Pepper and Onion Relish? If yes and you're looking for a way to recreate its delicious flavor at home, then this article is definitely for you. We've got a collection of recipes that will guide you through the process of making your very own version of this classic relish. From choosing the right ingredients to following step-by-step instructions, we'll provide you with everything you need to know to make a delicious and satisfying sweet and hot pepper and onion relish that will surely impress your family and friends. So, get ready to explore the world of flavors and experience the joy of homemade relish with our curated selection of recipes.

Here are our top 3 tried and tested recipes!

HARRY & DAVIDS SWEET AND HOT PEPPER AND ONION RELISH CLONE

Harry & Davids Sweet and Hot Pepper and Onion Relish Clone image

This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason after canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.

Provided by LoversDream

Categories Low Protein

Time 3h

Yield 7 pints

Number Of Ingredients 9

Ingredients

6 cups tomatoes, skinned, diced and drained
6 large red peppers, diced (I used multiple colors from garden)
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 teaspoon ground red pepper
2 jalapeno peppers, seeded and diced
3 large onions, diced

Steps:

* Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
Mix all ingredients together, except pectin and bring to a boil.
Turn down and simmer for 2 - 2 1/2 hours until thickened.
Whisk in the 2 boxes of pectin and boil for 1 minute.
Pour into sterile jars.
Process in pressure canner at #11 for 15 minutes.
Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.

Nutrition Facts : Calories 1058.2, Fat 0.9, SaturatedFat 0.1, Sodium 2049.4, Carbohydrate 265.1, Fiber 7.5, Sugar 241.4, Protein 3.6

RED PEPPER AND ONION RELISH

Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

Ingredients

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

HOT & SWEET PEPPER & ONION RELISH

Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

Ingredients

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
Finely chop peppers & onions, by hand or food processor.
Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
Can be put in containers for fridge or canned.
If you are canning, 10 minute minimum water bath, so cans are sealed properly.
Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

Tips:

For the best flavor, use fresh, ripe peppers and onions. If you can't find fresh peppers, you can use frozen or canned peppers, but be sure to drain them well before using.
If you like your relish hot, use hotter peppers, such as cayenne or habanero peppers. If you prefer a milder relish, use milder peppers, such as bell peppers or poblano peppers.
You can adjust the amount of sugar in the recipe to your liking. If you like a sweeter relish, add more sugar. If you prefer a less sweet relish, reduce the amount of sugar.
Be sure to sterilize your jars and lids before canning the relish. This will help to prevent spoilage.
Once the relish is canned, store it in a cool, dark place. It will keep for up to a year.

Conclusion:

This Harry David's Sweet and Hot Pepper and Onion Relish Clone is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for topping burgers and hot dogs, or for using as a dipping sauce for chips and vegetables. It's also great for adding a little bit of heat and flavor to sandwiches and wraps. With its sweet and hot flavor profile, this relish is sure to please everyone at your next party or gathering. So next time you're looking for a delicious and easy-to-make condiment, give this Harry David's Sweet and Hot Pepper and Onion Relish Clone a try!