Sweet Red Pepper Relish

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Servings: 4 Difficulty: Advanced
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A vibrant, sweet-and-tangy condiment that adds bright flavor to grilled meats and cheeses.
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This sweet red pepper relish is a versatile condiment that balances sweetness with a gentle tang from white wine vinegar. The vibrant red peppers cook down until translucent, creating a syrupy, marmalade-like texture that clings beautifully to food. Enhanced with mustard or fennel seeds for aromatic depth, it offers a pleasant kick of heat without overwhelming spice. Perfect for spreading on sandwiches, serving alongside grilled meats, or adding a pop of color to cheese boards. This international-style classic brings home-style flavor to your table and keeps well in the pantry for everyday cooking.

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Sweet Red Pepper Relish

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 31.0

Description

This sweet red pepper relish is a versatile condiment that balances sweetness with a gentle tang from white wine vinegar. The vibrant red peppers cook down until translucent, creating a syrupy, marmalade-like texture that clings beautifully to food. Enhanced with mustard or fennel seeds for aromatic depth, it offers a pleasant kick of heat without overwhelming spice. Perfect for spreading on sandwiches, serving alongside grilled meats, or adding a pop of color to cheese boards. This international-style classic brings home-style flavor to your table and keeps well in the pantry for everyday cooking.

Ingredients

Directions

  1. Combine the chopped red peppers and salt in a ceramic, stainless-steel, or enameled container.
  2. Cover and refrigerate the mixture overnight to draw out moisture and enhance flavor.
  3. Drain off and discard the liquid released by the peppers.
  4. Transfer the drained peppers to a stainless or enameled pot.
  5. Add the white wine vinegar, sugar, and mustard seeds (or fennel seeds) to the pot.
  6. Bring the mixture to a boil over medium-high heat.
  7. Reduce heat to medium and simmer, stirring occasionally.
  8. Continue cooking until the peppers are translucent and the relish reaches a syrupy, marmalade-like consistency.
  9. If the relish thickens too quickly before the peppers are tender, cover the pot and reduce heat slightly to allow the peppers to cook without excessive evaporation.
  10. Prepare four half-pint canning jars with two-piece screw-on lids.
  11. Ladle the hot relish into the jars, leaving 1/2 inch of headspace at the top.
  12. Process the jars in a boiling water bath, ensuring they are covered by 2 inches of water, for 10 minutes.
  13. Remove the jars from the water bath and let them cool completely on a wire rack.
  14. Store in a cool, dark place. Use immediately after opening.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 31.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.5g10%
Sugars 4.2g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red pepper relish, vegetable preserve, condiment, vinegar based, caning recipe, grilling accompaniment, cheese board, sweet and sour, mustard seed, fennel seed, homemade sauce, pantry staple, vegan condiment, preserved vegetables, savory spread, meal prep, summer harvest, kitchen basics, flavor enhancer, easy preserve, classic recipe
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