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Peach and Pepper Relish

Rated as 4.71 out of 5 Stars

"Great on chicken, pork chops, or by the spoonful on a cracker with brie."
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1 h 20 m servings 98
Original recipe yields 24 servings


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  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.

Nutrition Facts

Per Serving: 98 calories; 0.1 24.7 0.4 0 51 Full nutrition

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

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 ...

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!

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 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. Gr...

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!