This red pepper relish is a bold, tangy condiment made with sweet bell pepper, jalapeño, chili pepper, garlic, vinegar, and warm mustard spice. It's quick to simmer on the stovetop, then blended to your preferred texture so you can use it as a topping, spread, or sauce.
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A Quick Look at the Recipe
✅ Recipe Name: Red Pepper Relish
🕒 Ready In: ~25 minutes
👪 Makes: About 1 cup
🍽 Calories: ~20 per tablespoon (estimated)
🥣 Main Ingredients: Red bell pepper, jalapeño, red chili pepper, garlic, apple cider vinegar, ground mustard
📖 Dietary Info: Vegan, gluten-free, dairy-free
👌 Difficulty: Easy, quick simmer then blend
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It's especially good when you want something punchy to brighten up savory meals, and it's easy to adjust for heat level and sweetness without changing the method.
Try it on Air Fryer Filet Mignon, spooned over Parmesan Roasted Brussels Sprouts, tucked into Chicken Caesar Wraps, or served alongside Baked Beef Taquitos.
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Why You'll Love this Red Pepper Relish:
Bold, Tangy Flavor: Apple cider vinegar and garlic give it a punchy bite that instantly brightens savory meals.
Customizable Heat: Control the spice level by adjusting the jalapeño and chili pepper, and blend it chunky or smooth.
Quick to Make: It simmers fast on the stovetop, then you blitz it to your preferred texture in minutes.
So Versatile: Use it as a condiment, sandwich spread, burger topping, or stir it into mayo or yogurt for an easy sauce.
Key Ingredients:
- red bell peppers. Adds natural sweetness and a vibrant color, balancing out the heat from the spicy peppers. You can mix in yellow or green bell peppers for a colorful variety.
- red chili peppers. Brings heat and depth of flavor. Adjust the quantity or swap for a milder pepper like poblano if you prefer less spice.
- apple cider vinegar. Enhances the tangy brightness while also acting as a natural preservative. White vinegar can be used as a substitute if needed.
- ground mustard. Adds a subtle tangy spice that complements the peppers and vinegar.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it milder: Remove the seeds and ribs from the jalapeño and chili pepper, or use only jalapeño for a softer heat.
- Make it spicier: Add an extra chili pepper, or swap in a hotter pepper if you want more kick.
- Vinegar swap: White vinegar works in a pinch, but apple cider vinegar gives a slightly sweeter, more rounded tang.
- Texture options: Pulse for a chunky relish, or blend longer for a smoother sauce-like consistency.
- Add a touch of sweetness: Stir in a small spoonful of honey or sugar if you want a sweet and spicy balance.
How to Make Red Pepper Relish:
- In a medium saucepan, combine the diced bell pepper, minced chili and jalapeño peppers, garlic, apple cider vinegar, salt, ground mustard, and black pepper.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. The peppers should soften, and the liquid should reduce slightly.
- Taste the relish and adjust seasoning as needed (e.g., more salt for flavor or a touch of honey if you prefer a sweeter balance).
- Remove the cooked mixture from the heat and let it cool slightly. Transfer to a food processor or blender and blitz until your desired texture is reached. For a chunky texture, pulse a few times; for a smooth consistency, process longer.
Recipe Notes & Tips:
- Dice the peppers small: Smaller pieces cook down faster and help the relish blend evenly.
- Simmer until slightly reduced: You want the peppers softened and the liquid reduced a bit so the relish is not watery.
- Blend while warm, not hot: Let it cool for a few minutes before blending so it processes smoothly and safely.
- Adjust after blending: Taste once it's blended, then add a pinch more salt, a splash more vinegar, or a touch of sweetness if needed.
- For the best flavor: Let the relish chill for at least 30 minutes before serving so the flavors settle and mellow.
How to Store:
Refrigeration: Store the relish in an airtight container or glass jar in the refrigerator for up to 2 weeks. Let it cool completely before sealing the container to prevent condensation.
Freezing: For longer storage, freeze the relish in freezer-safe containers or ice cube trays for portioned use. It will last up to 3 months in the freezer. Thaw in the fridge before using.
Canning: Process the relish in sterilized jars using a boiling water bath to store it for up to a year.
Red Pepper Relish FAQs
Red pepper relish is used as a tangy, spicy topping or spread to add bold flavor to savory foods. It's great on burgers, sandwiches, tacos, bowls, grilled meats, roasted vegetables, and mixed into mayo or yogurt for a quick sauce.
Red pepper relish is typically medium heat because it uses jalapeño and chili pepper, but the spice level is easy to control. For a milder relish, remove the seeds and ribs or use less chili pepper, and for a hotter relish, add an extra chili pepper or use a hotter variety.
To thicken red pepper relish, simmer it longer so more liquid evaporates before blending. You can also blend less to keep it chunkier, which naturally makes it feel thicker.
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Red Pepper Relish
Ingredients
- 1 red bell pepper, diced
- 1 red chili pepper, minced
- 1 jalapeno, minced
- 1 garlic clove, minced
- ½ cup apple cider vinegar
- 2 teaspoon salt
- 1 teaspoon ground mustard
- ½ teaspoon pepper
Instructions
- In a medium saucepan, combine the diced bell pepper, minced chili and jalapeño peppers, garlic, apple cider vinegar, salt, ground mustard, and black pepper.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. The peppers should soften, and the liquid should reduce slightly.
- Taste the relish and adjust seasoning as needed (e.g., more salt for flavor or a touch of honey if you prefer a sweeter balance).
- Remove the cooked mixture from the heat and let it cool slightly. Transfer to a food processor or blender and blitz until your desired texture is reached. For a chunky texture, pulse a few times; for a smooth consistency, process longer.
Nutrition
Notes
- Dice the peppers small: Smaller pieces cook down faster and help the relish blend evenly.
- Simmer until slightly reduced: You want the peppers softened and the liquid reduced a bit so the relish is not watery.
- Blend while warm, not hot: Let it cool for a few minutes before blending so it processes smoothly and safely.
- Adjust after blending: Taste once it's blended, then add a pinch more salt, a splash more vinegar, or a touch of sweetness if needed.
- For the best flavor: Let the relish chill for at least 30 minutes before serving so the flavors settle and mellow.
Yvonne says
Super delicious!