Pepper Relish Recipe (Sweet or Hot)

sweet or hot pepper relish recipe featured image

Pepper Relish Recipe (Sweet or Hot)

This homemade pepper relish recipe is a flavorful, all-purpose condiment that’s easy to make sweet or hot with just one change. It keeps well in the fridge or freezer, and you can preserve it through canning.

Course Condiments

Cuisine American

Keyword Hot Pepper Relish, Pepper and Onion Relish, Pepper Relish, Pepper Relish Recipe, Sweet Pepper Relish

Prep Time 20

Cook Time 30

Servings servings

Calories 100kcal

Author Faith Gorsky

Ingredients

4 cups chopped peppers use a variety (see Notes)
1 habanero pepper or scotch bonnet (see Notes)
3/4 cup white vinegar
1/2 cup granulated white sugar or use keto granulated sweetener to lower the carbs
1 1/2 cups diced yellow onion about 1 medium onion
3 large cloves garlic crushed
2 teaspoons yellow mustard seeds
1 1/2 teaspoons coarse kosher salt use less if using fine salt
1 bay leaf optional

US Customary - Metric

Instructions

Stir together all ingredients in a medium saucepan over medium-high heat. Bring to a boil, and then the heat down to medium and cook (covered) 5 minutes, stirring occasionally. Remove the lid and cook (uncovered) until the peppers are softened and the liquid is mostly evaporated, about 20 to 25 minutes more, stirring occasionally.
Cool to room temperature, and then store.

Video

Notes

Chopped Peppers: You can use any kind of peppers you like. I use about 1 cup of chopped mild peppers (here I used red bell pepper, yellow baby bell peppers, and orange baby bell peppers) and 3 cups of chopped medium-ish peppers (here I used fingerhot peppers, jalapeño peppers, and Hungarian wax peppers).
Habanero or Scotch Bonnet: This is where the real heat comes from if you want hot pepper relish! For no heat, skip this. For “mild” heat, add 1 scotch bonnet or habanero per batch. For “moderate” heat, add 2 scotch bonnets or habaneros. For spicy hot, add 3 or more.
Hot Pepper Safety: Use food-grade gloves when chopping medium hot and spicy hot peppers. Cook this in a well-ventilated area and avoid the vapors as it’s cooking.
Storage: You can store homemade pepper relish in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 9 months. Also, you can process pint-sized jars of this relish in a boiling water canner for 10 to 15 minutes, adding time based on your elevation if necessary. Then let the jars sit undisturbed to cool for about 12 hours, and check the seals. After that, store in a cool, dark place (such as your pantry) for up to 2 years.
Recipe Yield and Serving Size: This recipe makes about 1 pint of relish, or 8 (1/4-cup) servings.
IMPORTANT: Remember, spice level is a personal preference, and what's hot to one person might not be hot to another. If you don't tolerate spicy foods well, be cautious and use a small amount of hot peppers to start.

Nutrition