Sweet and Spicy Pepper Relish Recipe

Bell peppers: These come in different colors like red, yellow, and green, and add sweetness and crunch to the relish.

Onion: Adds a mild sharpness and depth of flavor when cooked.

Sugar: Balances the heat and acidity with sweetness.

Apple cider vinegar: Gives the relish a tangy taste and helps preserve it.

Red pepper flakes: Adds the spicy heat that makes this relish special.

Salt: Enhances all the flavors and helps bring everything together.

One of the most helpful tricks in this Sweet and Spicy Pepper Relish Recipe is knowing how to get your bell peppers and onions chopped just right. When the pieces are about the same size, everything cooks evenly, and your relish ends up with a nice texture instead of some bits being mushy while others are still crunchy. Here’s a simple way to chop those veggies like a pro:

1. Start by washing your bell peppers and cutting off the tops and bottoms. Then, slice them in half and take out the seeds and white ribs inside.
2. Lay each pepper half flat on the cutting board and slice it into thin strips.
3. Turn the strips sideways and chop across them to get small, even pieces.
4. For the onion, cut off the ends and peel off the skin. Slice it in half from top to bottom.
5. Place each half flat side down and make several horizontal cuts, but don’t cut all the way through.
6. Then, slice vertically to create small, even pieces.

Doing this step carefully helps your relish cook evenly and lets the flavors mix well without any big chunks getting in the way. When everything is chopped finely, the sugar and apple cider vinegar can soak into every bite, making the sweet and spicy taste pop.

I remember the first time I tried this, I chopped the peppers too big, and the relish took forever to thicken. Now, I always take a little extra time to get the pieces just right—it’s worth it! Plus, if you’re in a hurry, you can use a food processor to chop the veggies quickly, but watch out not to turn them into mush. Just a few pulses will do the trick.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a slightly smoky flavor and a mild heat, which can add depth to the relish.

• bell peppers - Substitute with Anaheim peppers: Anaheim peppers are mild and provide a similar texture, making them a good alternative for bell peppers.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, which can complement the sweet and spicy profile of the relish.

• onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color, which can enhance the visual appeal of the relish.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile, adding complexity to the relish.

• sugar - Substitute with agave nectar: Agave nectar is a natural sweetener that dissolves easily and offers a mild flavor, making it a good alternative to sugar.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and a slightly fruity flavor, which can mimic the taste of apple cider vinegar.

• apple cider vinegar - Substitute with rice vinegar: Rice vinegar is milder and slightly sweet, which can balance the flavors in the relish without overpowering them.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in smaller quantities to achieve the desired spiciness.

• red pepper flakes - Substitute with chipotle powder: Chipotle powder adds a smoky heat, which can enhance the flavor profile of the relish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, which can deepen the overall flavor of the relish.

• salt - Substitute with sea salt: Sea salt provides a purer taste and can be used in the same quantity to achieve the desired saltiness.

• To store your sweet and spicy pepper relish, first ensure that the jars you use are sterilized. This can be done by boiling them in water for about 10 minutes or running them through a hot cycle in the dishwasher.

• Once the relish has cooled, carefully spoon it into the sterilized jars, leaving about ½ inch of headspace at the top. This allows for expansion if you decide to freeze it later.

• Seal the jars tightly with their lids. If you plan to consume the relish within a few weeks, simply store the jars in the refrigerator. The relish should stay fresh for up to a month.

• For longer storage, consider freezing the relish. Place the sealed jars in the freezer, where they can be stored for up to six months. Be sure to label each jar with the date so you can keep track of its freshness.

• When you're ready to use the frozen relish, transfer a jar from the freezer to the refrigerator and let it thaw overnight. Once thawed, give it a good stir to redistribute any separated liquids.

• If you prefer, you can also use freezer-safe containers or bags instead of jars. Just make sure to remove as much air as possible before sealing to prevent freezer burn.

• For those who enjoy canning, you can process the filled jars in a boiling water bath for 10 minutes. This method allows the relish to be stored at room temperature for up to a year. Always check the seals before using to ensure they are intact.

• Remember to always use clean utensils when scooping out the relish to avoid introducing bacteria, which can spoil the relish more quickly.

• Enjoy your sweet and spicy pepper relish on sandwiches, burgers, or as a zesty addition to your favorite cheese platter.

• Stovetop Method: Place the sweet and spicy pepper relish in a small saucepan. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the texture and flavor of the bell peppers and onions.

• Microwave Method: Transfer the relish to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as this can alter the consistency.

• Oven Method: Preheat your oven to 300°F (150°C). Place the relish in an oven-safe dish and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method is great if you're reheating a larger quantity and want to ensure even heating.

• Double Boiler Method: Fill a pot with a few inches of water and bring to a simmer. Place the relish in a heatproof bowl and set it over the simmering water, ensuring the bowl does not touch the water. Stir occasionally until the relish is heated through. This gentle method helps preserve the flavors and textures.

• Slow Cooker Method: If you have a bit more time, place the relish in a slow cooker set to low. Heat for about 1-2 hours, stirring occasionally. This method is ideal for keeping the relish warm for a longer period, especially during gatherings or parties.

• Large saucepan: A large saucepan is essential for combining and cooking the ingredients evenly.

• Wooden spoon: A wooden spoon is perfect for stirring the mixture without scratching the saucepan.

• Measuring cups: Use measuring cups to accurately measure the bell peppers, onion, sugar, and apple cider vinegar.

• Measuring spoons: Measuring spoons are necessary for measuring the red pepper flakes and salt precisely.

• Cutting board: A cutting board provides a stable surface for finely chopping the bell peppers and onion.

• Chef's knife: A chef's knife is ideal for finely chopping the vegetables.

• Jars: Jars are used for storing the cooled relish in the refrigerator.

• Ladle: A ladle helps in transferring the relish into jars without making a mess.

Use a food processor: Finely chop the bell peppers and onion quickly by using a food processor instead of chopping by hand.

Measure ingredients beforehand: Have all your sugar, apple cider vinegar, red pepper flakes, and salt measured out and ready to go before you start cooking.

Simmer with a lid: Cover the saucepan with a lid while simmering to reduce the cooking time and keep the mixture from drying out.

Cool in an ice bath: Speed up the cooling process by placing the jars in an ice bath before refrigerating.