How to Make Sweet and Spicy Pepper Relish - A Step-by-Step Guide

There's something irresistible about the combination of sweet and spicy flavors, and this Sweet and Spicy Pepper Relish recipe perfectly balances those two elements. Whether you're looking for a condiment to elevate your grilled meats, a topping for your favorite sandwiches, or a flavorful addition to your cheese and charcuterie board, this versatile relish is sure to become a new staple in your kitchen.

Made with a variety of colorful bell peppers, onions, and a touch of heat from ja...

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Ingredients

  • 1 pound medium-hot red chile peppers or red jalapeños
  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 50 mins
  • Servings: 24
  • Yield: 3 (1/2-pint) jars

  • Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Ladle relish into wide-mouth, 1/2-pint jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
  • Nutrition

    49 cal.

    • Total Fat: 0g
    • Sodium: 147mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 0g
    • Total Sugars: 11g
    • Protein: 0g
    • Vitamin C: 22mg
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 54mg