This relish is a super healthy way to get your veggies! You can easily make it a dip or play around with the chop size for an alternative to conventional salsa. I love it on fish tacos or a side dish with a light menu. Add herbs like parsley or cilantro for a different taste to suit your meal.


Recipe Summary

15 mins
1 hr
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.


Cook's Note:

You can add hot peppers and juice from pickled hot peppers to spice it up. Mix in fat free sour cream for a creamy dip.

Nutrition Facts

86 calories; protein 4.3g 9% DV; carbohydrates 18.6g 6% DV; fat 0.6g 1% DV; cholesterolmg; sodium 495.9mg 20% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
LOVED this! Made as written except for the optional pepperoncini pepper juice I used juice from pickled jalapenos instead. This is really great tasting and looks so fresh. I do recommend cutting up all of the veggies into rough chop though. I had to dig the bell and carrots out and chop them by hand before the rest became mushy. This is something I will make every time I just so happen to have radishes on hand. Excellent recipe! Read More