This post may contain affiliate links, please see the privacy policy for details.
Homemade pepper relish is sweet, tangy and hot enough to wake up a grilled hot dog or juicy burger. The bell peppers are the main ingredient and they’re chopped fine and simmered until softened, to make a relish that’s easy to scoop and has a little bite. I love how the vinegar gives this hot pepper relish recipe a sharp pickle tang, and the chile heat level can be customized to your preference.
Why You’ll Love It
This easy pepper relish is sweet, tangy and lightly spicy. The peppers cook down into a thick relish with a pickle-like tang and gradual chile heat.
Sweet heat: The brine is sweet and tangy with a noticeable chile kick.
Easy stovetop method: The veggies are chopped in a food processor and everything is cooked in one pot.
Fridge-friendly: It keeps for weeks in the fridge.
Gluten-free and dairy-free: This chunky relish is free from gluten and dairy ingredients. It’s also vegan and vegetarian.
If you enjoy this condiment, you may also like to try my pickled cauliflower, pickled green beans or homemade giardiniera (Italian mixed pickled veggies).
Easy Pepper Relish Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Bell peppers: Colorful peppers give the relish a bright appearance. Orange, yellow and red bell peppers have a sweeter flavor than green ones. I like to use a variety of colors in mine.
Jalapeño peppers: Seeded jalapeños add moderate heat. You can leave the seeds in for a spicier result.
Optional serrano pepper or habanero pepper: Add a seeded pepper only if you want a hotter batch.
Yellow onion and garlic: To add savory depth to the relish.
Distilled white vinegar: I recommend choosing vinegar labeled 5% acidity because it’s the standard strength recommended for pickling and gives a predictable tang.
Granulated sugar: Sugar softens the vinegar flavor and gives the brine a contrasting sweet edge.
Mustard seeds: To add a mild pickle-style flavor.
Pickling salt or kosher salt: Either type seasons the relish, so use whichever you have.
Bay leaf: An optional ingredient. Remember to remove it before filling the jars.
How to Make Hot Pepper Relish
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Chop the veggies: Roughly chop the sweet peppers, chili peppers and onion, then add them to a food processor with the garlic. Pulse until everything is finely chopped.
Make the brine: Add the vinegar, sugar, mustard seeds, salt and optional bay leaf to a Dutch oven or heavy-bottomed pot. Bring the brine to a boil and stir over a medium high heat until the sugar dissolves.
Simmer the relish: Add the chopped veggies and simmer uncovered until the peppers soften and most of the liquid has cooked off.
Fill containers: Remove the bay leaf, then ladle the hot relish into clean jars or airtight containers.
Refrigerate promptly: Let the containers cool briefly at room temperature. Refrigerate them within 2 hours then let them sit, preferably overnight, so the flavor profile can meld.
Substitutions and Variations
Apple cider vinegar: Swap the distilled white vinegar for apple cider vinegar labeled 5% acidity (I love this one!)
Different bell peppers: Use red, orange, yellow or green peppers in any combination.
Milder relish: Skip the optional serrano or habanero pepper.
Hotter relish: Add the optional habanero pepper for a stronger chile kick and/or leave the seeds in the jalapeno peppers. If you really love heat, try ghost peppers or Scotch bonnet!
Extra seasoning: Add fresh dill or celery seed for a pickle-style flavor.
Serving Suggestions
With a burger or hot dogs: This would make a tasty topping for a cheddar bacon stuffed burger. Or try some with these hot dog potato foil packs or with smoked brats in beer.
With cooked meats: Roasted chicken, lemon herb chicken patties, grilled chicken or baby back ribs would be really good with this sweet and spicy pepper relish.
On a charcuterie board: Add some to your next charcuterie board or cheese board.
As a garnish: Top fried deviled eggs with pepper relish or stir some into a rotisserie chicken salad or tuna salad. In the South, it’s a popular topping for cooked fresh veggies and it’s also amazing in a steak sandwich.
How to Store
Store: Refrigerate the relish in airtight containers for up to 3 weeks.
Freeze: Freeze the relish in freezer-safe containers for up to 3 months. Leave a little room at the top of each container for expansion. The peppers may be softer after thawing.
Thaw: Thaw frozen relish in the refrigerator.
Canning: This recipe hasn’t been tested for shelf-stable canning. Use a research-tested canning recipe if you need pantry storage.
Top Tips
Pulse in batches: A crowded food processor can chop the vegetables unevenly. I find working with smaller batches makes it easier to control the texture.
Watch the food processor: I stop pulsing as soon as the pepper pieces are fine and even. Extra pulsing can make them mushy.
Leave the lid off: It’s best to simmer the relish uncovered so the excess liquid can cook off.
Allow room for yield changes: You’ll need 2 pint canning jars or 4 half-pint canning jars. The amount of homemade pepper relish you end up with varies with pepper size and simmering time.
Sweet Hot Pepper Relish FAQs
The seeded jalapeños add moderate heat. Add the optional serrano or habanero pepper for a hotter relish.
Pulse the veggies until the pieces are small and even. They should be visible in the finished relish, not pulverized.
Continue simmering it uncovered so more liquid can cook away.
No. Clean jars or airtight containers are fine because this relish is stored in the refrigerator.
Pepper Relish Recipe
Pepper Relish
Equipment
- Dutch Oven or Large Pot
Ingredients
- 5 bell peppers, stemmed, seeded and roughly chopped
- 2 jalapeño peppers, stemmed and seeded
- 1 serrano pepper, or habanero pepper, seeded, optional for extra heat
- 1 yellow onion, medium, roughly chopped
- 5 Cloves garlic, smashed
For the Brine
- 1 Cup white vinegar
- ¾ Cup granulated sugar
- 2 Teaspoons yellow mustard seeds
- 1 ½ Teaspoons pickling salt, or kosher salt
- 1 bay leaf, optional
Instructions
Chop the Vegetables
- Add the bell peppers, jalapeños, serrano pepper, onion, and garlic to a food processor.
- Pulse until the vegetables are finely chopped but still slightly chunky. Avoid pureeing the mixture.
- Transfer the chopped vegetables to a large bowl and set aside.
Prepare the Brine
- In a large Dutch oven or heavy-bottomed pot, combine the vinegar, sugar, mustard seeds, salt and bay leaf.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
Cook the Relish
- Add the chopped pepper mixture to the pot and stir well.
- Reduce the heat to medium and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the peppers soften and most of the liquid cooks down.
- Remove the bay leaf and carefully ladle the hot relish into clean jars or airtight containers.
Chill the Pepper Relish
- Allow to cool at room temperature for 45 minutes.
- Refrigerate for 1 hour or overnight before serving to allow the flavors to develop.
Notes
Watch the food processor: I stop pulsing as soon as the pepper pieces are fine and even. Extra pulsing can make them mushy.
Leave the lid off: It’s best to simmer the relish uncovered so the excess liquid can cook off.
Allow room for yield changes: You’ll need 2 pint canning jars or 4 half-pint canning jars. The amount of homemade pepper relish you end up with varies with pepper size and simmering time.
Nutrition
This spicy and sweet pepper relish has a pickle tang with a slow jalapeño heat. The peppers cook down into small pieces, and the mustard seeds add a mild savory flavor. The finished relish is absolutely delicious and has the familiar flavor of homemade pickle relish with a warm kick that’s lip-smacking good. It’s a great condiment to pair with any kind of grilled meat or with burgers or hot dogs.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
