Sweet and spicy pepper relish

    1 hour 45 min

    Chopped sweet and spicy peppers make a delicious relish, and it's great on sandwiches, burgers and more.

    12 people made this

    Serves: 24 

    • 225g medium-hot red chillies, such as red jalapenos
    • 2 small red or orange peppers - stemmed, seeded, ribs removed
    • 1/2 large onion, peeled and quartered
    • 250g white sugar
    • 180ml apple cider vinegar
    • 1 1/2 teaspoons pickling salt

    Prep:25min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr45min 

    1. Wearing gloves, trim tops off chillies. Working in batches, pulse chillies, peppers and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-litre pan.
    2. Stir sugar, vinegar and salt into chilli mixture and bring to the 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, jars, leaving 1.5cm 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.

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    Reviews in English (4)


    Followed recipe with everything pulsed for one minute in batches, and ended up too processed, and after stewed with vinegar and sugar, created poor texture. Seeds were kind of off putting. Flavor was pretty one-note, needs to be rounded out some other flavors, aromatics like maybe mustard seed, clove, coriander.  -  04 Mar 2019  (Review from Allrecipes US | Canada)


    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 heat, I also ground up a couple cups of carrots. It's definitely got a pop to it, and should go great on burgers, bagels, or anything else!  -  11 Nov 2017  (Review from Allrecipes US | Canada)


    Wow, I just made this but with cow horn peppers from my garden. I'll be putting this on everything all winter long  -  01 Oct 2017  (Review from Allrecipes US | Canada)