Sweet Pepper Relish

Sweet Pepper Relish is a delicious condiment and a great use for all of your bell peppers at the end of the season. It’s easy and may become your favorite condiment.

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This Sweet Pepper Relish is a companion article for my Hot Pepper Relish. This recipe is a perfect alternative for those who do not like spicy food.

What You Need

• Sweet peppers – use a mix of colors like red, yellow, or green for the best flavor and color. Banana peppers work well if you want a milder relish.
• Hot peppers – jalapeños add gentle heat, while habaneros bring much more spice. Mix and match depending on how hot you want the relish.
• Vinegar 5% acidity – gives the relish its tangy flavor and helps preserve the peppers. White vinegar keeps the color bright and the taste clean.
• Sugar – balances the vinegar and peppers so the relish tastes sweet, tangy, and not too sharp. Adjust slightly if you like it less sweet.
• Turmeric – adds warm flavor and gives the relish that classic golden color. A little goes a long way, so you only need a small amount.
• Dry mustard – brings subtle sharpness and helps round out the sweet and tangy flavors without overpowering the peppers.
• Black pepper – adds a mild bite and extra depth to the relish. Freshly ground pepper gives the best flavor if you have it on hand.

How to make it

1. Wash peppers. Wash the peppers well, then halve them and remove most of the seeds and ribs. Wear latex or rubber gloves when handling hot peppers because the oils can stick to your skin for hours. Avoid touching your eyes or face while prepping. Leave more seeds and ribs in if you want a much spicier relish.
2. Chop up all of the peppers into small pieces. I use the food processor and just pulsed until they were the size I wanted. Don’t go too fine or they will turn into mush.
3. Peel and chop the onions finely.
4. Add the vinegar, spices, salt, and sugar.
5. Mix and bring the mixture to a boil.
6. Then reduce the heat to medium-high or medium heat and simmer for at least 10 minutes, stirring occasionally to remove any excess water.
7. Pack into pint jars, leaving ½-inch headspace.
8. Wipe rims of jars with a damp paper towel. Remove any air bubbles.
9. Apply lid.
10. Screw on the band fingertip tight. Place the jars in a water bath canner.
11. Process for 15 minutes, adjusting for altitude. (see recipe below for altitude adjustment)

Tools That Make This Recipe Work

If you don’t already have these, this is where most people struggle.

• Canning tool set – makes lifting hot jars and removing bubbles much safer and easier. Skipping these tools can turn canning into a frustrating mess.
• Water bath canner – keeps jars fully covered at a steady boil so the relish seals properly. An uneven process can lead to failed seals or unsafe storage.
• Pint jars – the right size for storing relish and keeping portions manageable after opening. Larger jars can lose freshness before you finish them.
• Food processor – saves a huge amount of prep time and helps keep the peppers evenly chopped so the relish cooks and textures more consistently.
• Sharp knife – clean cuts make prepping peppers faster and safer. A dull knife slips more easily and turns chopping into a slow, uneven process.

How to Use It

• Hot dogs – spoon it over grilled hot dogs for a sweet, tangy topping that adds crunch and extra flavor in every bite.
• Hamburgers – add a layer to burgers for a pop of sweetness and acidity that cuts through rich beef and melted cheese.
• Sandwiches – spread it onto sandwiches to add crunch, brightness, and a little sweetness without needing extra condiments.
• Eggs – serve it with scrambled eggs or omelets for a tangy contrast that wakes up simple breakfast dishes.
• Mayonnaise or ketchup – stir some into mayo or ketchup to make an easy homemade sauce for burgers, fries, or sandwiches.
• Crackers and cream cheese – spoon it over cream cheese with crackers for a quick appetizer, or mix it in for an easy dip.
• Soups or chili – stir in a spoonful to add brightness and a touch of sweetness to hearty soups, stews, or chili.
• Pork or chicken – brush it over the meat near the end of cooking for a sweet, tangy glaze with extra flavor.
• Holiday or hostess gifts – jar it up for an easy homemade gift that’s practical, flavorful, and great for anyone who loves cooking.

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Don’t forget to check out the Nuclear Jalapeño Pepper Relish too!

Frequently Asked Questions

Can I make sweet pepper relish spicier?

Yes. To turn up the heat, add more jalapeños or swap in hotter peppers like serrano or habanero. For an even bolder version, try our nuclear jalapeño hot sweet pepper relish for serious heat with that same sweet-tangy base.

What’s the best way to preserve extra garden peppers?

Sweet pepper relish is one of the easiest ways to use up extra peppers before they spoil. If you want another option, try another way to preserve sweet peppers for longer storage and different flavors.

What do you serve sweet pepper relish with?

This relish works great on hot dogs, burgers, sandwiches, sausages, and grilled chicken. We especially love it as a sweet pepper relish topping for easy summer meals and cookouts.

Is this relish good on chili dogs?

Absolutely. The sweet and tangy flavor balances rich chili and salty hot dogs really well. Try it as a sweet-tangy relish for chili dogs when you want extra flavor and texture.

Can I use this relish on burgers?

Yes. Spoon it over grilled burgers for extra sweetness, crunch, and acidity. It makes a homemade relish for burgers that tastes much fresher than store-bought versions.

How long does sweet pepper relish last after canning?

Properly canned jars can last up to a year in a cool, dark place. Once opened, store the jar in the refrigerator and use it within a few weeks for the best flavor.

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