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Sweet and Spicy Pepper Relish

Rated as 5 out of 5 Stars

"This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers."
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Ingredients

1 h 45 m servings 49 cals
Original recipe yields 24 servings (3 to 4 half-pint jars)

Directions

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  1. Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  2. Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  3. Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  4. Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

Nutrition Facts


Per Serving: 49 calories; 0.1 g fat; 12 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 147 mg sodium. Full nutrition

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Reviews

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Love this stuff! Just delicious.

I made it with Sarrano peppers (I had a bush that got caught in the frost) and sweet green peppers, because I didn't have the yellow/red peppers. To add a little more color and balance out the ...

Wow, I just made this but with cow horn peppers from my garden. I'll be putting this on everything all winter long

Super spicy but totally tasty! I actually used a bit less of the hot peppers than was on the recipe only because that's what I had from the garden. Glad I did as it might've been too spicy! Also...