Best 9 Sweet Pepper Relish Recipes

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Sweet pepper relish is a delectable condiment that adds a tangy, sweet, and slightly spicy flavor to a variety of dishes. Whether you're serving it as a zesty addition to hot dogs and hamburgers, using it as a flavorful marinade for grilled meats, or enjoying it as a crisp and refreshing snack, sweet pepper relish is a versatile and delicious treat. With its vibrant colors and delightful taste, it's no wonder that this classic relish has been a staple in kitchens for generations. In this article, we'll explore the best recipes for making sweet pepper relish, providing step-by-step instructions and helpful tips to ensure you create the perfect batch of this beloved condiment.

Here are our top 9 tried and tested recipes!

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

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

APPLE & SWEET PEPPER RELISH



Apple & Sweet Pepper Relish image

Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout. -Janette Schulz, McDonough, Georgia

Provided by Taste of Home

Time 30m

Yield about 7 cups.

Number Of Ingredients 7

2 cups cider vinegar
2 cups sugar
3/4 teaspoon salt
4 cups chopped peeled Braeburn or other apples (about 4 medium)
2 large onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped

Steps:

  • In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

SWEET CHERRY PEPPER RELISH



Sweet Cherry Pepper Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 3 cups

Number Of Ingredients 6

2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional
1/2 cup chopped fresh pineapple
2 stalks celery, chopped
1 clove garlic, grated on a rasp grater
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

  • Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

SWEET PEPPER RELISH RECIPE - (3.9/5)



Sweet Pepper Relish Recipe - (3.9/5) image

Provided by mseemeyer

Number Of Ingredients 6

12 onions
12 Red Peppers
12 Green Peppers
2 cups white vinegar
2 cups sugar
3 TBSP salt

Steps:

  • The peppers could be all one color, the combination just makes it pretty. Wash the peppers and peel the onions. Chop the peppers up in a blender or food processor or by hand. If you use a blender add some water so the pieces will chop freely. Do NOT over chop, you just want them in small pieces, not into mush. Drain the excess water off after chopping. Put the peppers in a large saucepan. Do the same with the onions. Chop and drain. Add the onions to the peppers and mix well. Pour enough boiling water to cover the mixture. Let it stand for about 5 minutes. Do not drain the water off. Add vinegar, sugar and salt. Mix well, bring to a boil for 5 minutes. Pour into canning jars and process in a hot bath for 5 minutes. Be sure to keep one jar out to eat! This is WONDERFUL with any kind of meat.

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH



Grilled Italian Sausage, Pepper and Onion Quesadilla with Sweet 100 Tomato Relish image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 pound hot Italian sausage, links
1/2 pound mild Italian sausage, links
12 (6-inch) flour tortillas
1 cup shredded fontina cheese
1/2 cup grated Parmesan cheese
1 red onion, sliced, grilled and chopped
1 yellow pepper, grilled, peeled and chopped
1 red pepper, grilled, peeled and chopped
4 cloves garlic, coarsely chopped
1/4 cup chopped flat leaf parsley
2 cups Sweet 100 tomatoes, sliced in half (sweet 100 tomatoes are very small, flavorful tomatoes)
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons basil chiffonade
Salt and freshly ground pepper

Steps:

  • Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.

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

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

MINI CORN DOGS WITH SWEET AND SPICY PEPPER RELISH



Mini Corn Dogs with Sweet and Spicy Pepper Relish image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup ketchup
1/4 cup pickled hot peppers, diced
1/4 cup pickled sweet peppers, diced
1 egg
1 (8.5-ounce) package corn muffin mix
2 teaspoons garlic powder
2 teaspoon onion powder
3/4 cup milk
1/2 cup all-purpose flour
1 package cocktail franks
Vegetable oil, for frying
20 (6-inch) wooden skewers

Steps:

  • In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
  • In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.
  • Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Provided by foodinjars (Marisa McClellan)

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 24

Number Of Ingredients 6

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

Steps:

  • Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

BURGERS WITH SWEET AND SPICY BELL PEPPER RELISH RECIPE - (4.7/5)



Burgers with Sweet and Spicy Bell Pepper Relish Recipe - (4.7/5) image

Provided by ladygourmet

Number Of Ingredients 26

Burgers:
2 1/2 lbs. ground beef
2 tablespoons Thick Classic Worcestershire Sauce
2 tablespoons Teriyaki Sauce
1/2 cup oats
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
Favorite bun
Favorite slices of cheese
Thin slice of fresh cucumber
For the Sweet and Spicy Bell Pepper Relish:
6 bell peppers - (any color) - sliced
1 grilled jalapeño - sliced with seeds
2 large cloves of garlic - chopped
1/2 large sweet onion - sliced
1/2 cup fresh basil - chopped
1 tablespoon capers - chopped
2 tablespoons balsamic vinegar
2 tablespoons Thick Classic Worcestershire Sauce
2 tablespoons sugar
1 tablespoon garlic powder
1/2 tsp. ground black pepper
1/2 tsp. ground cloves
3/4 tsp. salt
2 tablespoons olive oil

Steps:

  • Burgers: In a large bowl combine all of the above ingredients and mix together well. Form the mixture into desired size burgers. Heat a large frying pan and add about 3 burgers at a time; Do Not Overcrowd the pan or the burgers will not have a beautiful char. Cook until the desired doneness; depending on how thick you make your burgers. Gently heat the buns in the pan that you cooked your burgers in for a nice flavor on the bun. For the Sweet and Spicy Bell Pepper Relish: Heat a large frying pan with the olive oil. Add the sliced peppers, jalapeño, onions and garlic to sauté; until the onions become slightly transparent and soften. Add the chopped basil and capers and toss while gently sautéing. In a small bowl combine the sugar and spices; add the Worcestershire Sauce and the balsamic vinegar; add this mixture to the pan and continue sautéing until the peppers are soft. Build Your Burger: After heating the bun, place the slice of cheese on the bun, top with the peppers, thin slice of fresh cucumber and of course; the burger.

Tips:

  • Choose ripe and firm peppers: Look for peppers that are brightly colored and free of blemishes. Avoid peppers that are soft or have wrinkles.
  • Use a variety of peppers: Different types of peppers offer different flavors and heat levels. Experiment with different combinations to create a relish that suits your taste.
  • Chop the peppers finely: This will help the relish to have a uniform consistency. You can use a food processor or a sharp knife to chop the peppers.
  • Use a non-reactive pot: A non-reactive pot, such as a stainless steel or glass pot, will prevent the relish from discoloring.
  • Bring the mixture to a boil, then reduce heat and simmer: This will help to preserve the color and flavor of the peppers.
  • Sterilize your jars and lids: This will help to prevent the relish from spoiling.
  • Process the jars in a boiling water bath: This will help to seal the jars and ensure that the relish is safe to store.

Conclusion:

Sweet pepper relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a great way to use up ripe peppers from your garden. With a little bit of time and effort, you can easily make your own sweet pepper relish at home. So next time you have a surplus of peppers, give this recipe a try!

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