Peach and Pepper Relish

Name: Peach and Pepper Relish
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24 servings
Ingredients: 6 fresh peaches - peeled, pitted, and chopped; 6 red bell peppers, seeded and chopped; 1 hot banana pepper, seeded and chopped; ½ cup vinegar; ½ teaspoon salt; 1 lemon, halved; 2 ½ cups white sugar

Rating: 4.71 stars

7 Ratings
7 Reviews
4 Photos

Great on chicken, pork chops, or by the spoonful on a cracker with brie.

By Loretta's Recipe Journal

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

24 servings

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

6 fresh peaches - peeled, pitted, and chopped
6 red bell peppers, seeded and chopped
1 hot banana pepper, seeded and chopped
½ cup vinegar
½ teaspoon salt
1 lemon, halved
2 ½ cups white sugar

Directions

Step 1
Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

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Nutrition Facts

Per Serving:

98 calories; protein 0.4g; carbohydrates 24.7g; fat 0.1g; sodium 51mg. Full Nutrition

Reviews (7)

Most helpful positive review

mandigirl1318

07/21/2012

I added jalapenos and chili peppers to make it spicier then mixed the relish with cream cheese to dip nachos in! Read More

Helpful

(9)

7 Ratings

5 star values: 5
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mandigirl1318

07/21/2012

I added jalapenos and chili peppers to make it spicier then mixed the relish with cream cheese to dip nachos in! Read More

Helpful

(9)

Katzmom

09/07/2017

This exact recipe is in "The complete book of small batch preserving" its called Sun Relish and uses yellow peppers instead of red. I just made a batch using yellow peppers and my relish turned out a beautiful sunny yellow colour not a dark brown like the picture for this recipe. It's an excellent easy relish that goes wonderful with cream cheese or cheddar. I used two yellow habanero peppers instead of the banana pepper just because that was what I had. I got 6 x 1 c jars. Super easy although I found I had to cook it about 20 mins longer than the 30 mins listed to get it to a thickness appropriate for relish. The book also says the relish goes very nicely with omelets. Read More

Helpful

(1)

Kelly

09/03/2016

Didn't follow the recipe exactly but turned out great. I used significantly less sugar and still found it to be a little too sweet but delicious nonetheless. Fabulous on a turkey melt. Read More

Diane McAleer

08/18/2018

I enjoyed making this jelly but i roasted the red peppers first. I also added jalapenos to spice it up. Next time less sugar. Read More

Jwiz

07/08/2018

Fresh and light for summer! Read More

the4taals

Allstar

04/14/2016

I always double this to make 16 8 ounce jars. I use jalepeno peppers for the banana peppers. I also like to use half vinegar and half lemon juice. I like to use my immersion blender to puree. Great poured over cream cheese or to make sweet and sour chicken I pound chicken breasts thinly saute then pour this over it to glaze. Read More

Cata

06/03/2015

I made half & used 3/4 banana pepper & 1/3 cup sugar. It turned out great. Next time I shall make it using the entire recipe to share with my family & friends. Thanks Loretta! Read More

Reviews for: Photos of Peach and Pepper Relish

1 of 7

All Reviews

I added jalapenos and chili peppers to make it spicier then mixed the relish with cream cheese to dip nachos in!

Didn't follow the recipe exactly but turned out great. I used significantly less sugar and still found it to be a little too sweet but delicious nonetheless. Fabulous on a turkey melt.

I enjoyed making this jelly but i roasted the red peppers first. I also added jalapenos to spice it up. Next time less sugar.

Fresh and light for summer!

I made half & used 3/4 banana pepper & 1/3 cup sugar. It turned out great. Next time I shall make it using the entire recipe to share with my family & friends. Thanks Loretta!