Red Pepper Relish
Try this homemade Red Pepper Relish recipe made with a mix of hot peppers and red bell peppers. Full of flavor, heat, and color, this hot relish is the perfect condiment hot dogs, brats, sausage, burgers, and more. Making this at home is way healthier, fresher, and much more satisfying than getting a can at the grocery store.
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Red Pepper Relish has a great combination of red peppers, namely red bell peppers, red chili peppers, and jalapeno peppers. The bell peppers balance out the spiciness with just a bit of sweetness while still providing flavorful heat. This relish is great as a delicious topping to any of your favorite dishes.
Why You’ll Love this Recipe:
Customizable Spice Level: Easily adjust the heat by swapping out peppers. Use more bell peppers for a milder relish or add extra jalapeños and chili peppers for a fiery kick.
Vibrant & Versatile: Mix in yellow and green bell peppers for a colorful and slightly sweeter relish that looks as good as it tastes.
Perfectly Balanced Heat: For a seamless texture, increase the jalapeños and chili peppers rather than using red pepper flakes, ensuring every bite is evenly spicy without small flakes. Delicious Creamy Pairing: Mix it with cream cheese and spread on crackers for an irresistible balance of spicy and creamy flavors.
Great for Gifting: Homemade relish makes a thoughtful and flavorful gift, easily jarred and shared with friends and family.
Ingredients to Make Red Pepper Relish:
- 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.
- jalapeno peppers. Adds a medium level of spice. Keep the seeds for extra heat or remove them for a milder relish.
- 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.
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.
Notes & Tips:
- Adjusting the Spice Level: For a milder relish, reduce the amount of jalapeño and chili peppers and replace them with more bell peppers. For extra heat, add more jalapeños or chili peppers rather than using red pepper flakes, which can alter the texture.
- Texture Preferences: Blend to your desired consistency. Pulse a few times for a chunky relish or blend longer for a smoother spread.
- Sweeten If Needed: If the relish is too tangy, balance it out with a touch of honey or sugar. Start with ½ teaspoon and adjust to taste.
- Cooling Before Blending: Let the cooked mixture cool slightly before blending to avoid steam buildup in the food processor or blender.
- Serving Ideas: This relish pairs wonderfully with cream cheese and crackers, as a topping for burgers, hot dogs, or grilled meats, or even stirred into scrambled eggs for a spicy kick.
- Gift Idea: Jar the relish in pint-sized mason jars for a thoughtful homemade gift that’s packed with flavor.
Serving Suggestions:
- Tuna Salad
- Chicken Breakfast Bake
- Seared Salmon
- Parmesan Roasted Brussels Sprouts
- Shredded Chicken Tacos
- Breakfast Burrito
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.
FAQs
Yes! To reduce the heat, remove the seeds and membranes from the chili and jalapeño peppers. Use only half the amount of chili or jalapeño peppers, or substitute with a milder pepper like poblano.
As a topping for burgers, sandwiches, or hot dogs. Mixed into scrambled eggs or as a topping for omelets. Served alongside cheese platters or charcuterie boards. As a dip with crackers, chips, or crudités. Stirred into sour cream or cream cheese for a quick dip.
Yes, this recipe scales well. Simply double (or triple) the ingredients, ensuring you use a larger pot for cooking. Cooking time may increase slightly for larger batches.
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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
-
- Adjusting the Spice Level: For a milder relish, reduce the amount of jalapeño and chili peppers and replace them with more bell peppers. For extra heat, add more jalapeños or chili peppers rather than using red pepper flakes, which can alter the texture.
- Texture Preferences: Blend to your desired consistency. Pulse a few times for a chunky relish or blend longer for a smoother spread.
- Sweeten If Needed: If the relish is too tangy, balance it out with a touch of honey or sugar. Start with ½ teaspoon and adjust to taste.
- Cooling Before Blending: Let the cooked mixture cool slightly before blending to avoid steam buildup in the food processor or blender.
- Serving Ideas: This relish pairs wonderfully with cream cheese and crackers, as a topping for burgers, hot dogs, or grilled meats, or even stirred into scrambled eggs for a spicy kick.
- Gift Idea: Jar the relish in pint-sized mason jars for a thoughtful homemade gift that’s packed with flavor.
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Super delicious!