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Sweet Pepper Relish

This sweet pepper relish is good on just about anything!  It’s the perfect mixture of sweet and hot and makes an amazing plant-based dip or appetizer.  This recipe will show you how to use spicy banana peppers, bell peppers, and jalapeno peppers to make a homemade pickled relish.  This recipe is easy to can, so you can stock up your pantry for the winter.

My husband and I planted our first garden this year. Before we started I was going to research everything about it, but I decided I didn’t have time for that shit, so I decided to just wing it.  We quickly realized what we suck at growing and the vegetables that must be super easy to grow because we had tons of them!  We went way overboard when we bought pepper plants and ended up with more peppers than we could eat in a year.  This is what inspired us to try this sweet pepper relish recipe!

I did have fun making this recipe and canning for the first time. We just made another batch and added a few extra ingredients, so I will edit this post later to let you know how that turned out! There are several steps involved in this recipe and it may seem like a pain at first, but I promise it’s easy to do and once you get the hang of it (and taste this amazing sweet pepper relish) you will do it again and again!

Oh and I never really knew how you get the lids on mason jars to seal until now.  I will share below, but I was probably a little overly excited when I heard them popping down and sealing!  It’s the little things these days right?!

Life-Saving Tip

I also highly recommend using a food processor for this recipe.  If it weren’t for my Ninja this would have taken me forever to cut up all the peppers.  Instead, I took the seeds out, cut the pepper in half, put them in the food processor, and chopped away.  So easy!

There is something great about using homegrown vegetables to make recipes.  We are excited to plant new kinds of peppers next year and try all different kinds of pepper relish. You really can’t go wrong with this recipe. If there are other veggies you like go ahead and add them! In our latest batch we added carrot, onion, and kale.  As I said, I will update later to let you know how it turned out, but it’s already looking delicious.

Some Many Ways to Enjoy Sweet Pepper Relish!

  • Scoop with chips or crackers
  • On top of your favorite burger
  • With cream cheese over crackers
  • Top your veggies
  • On top of your favorite hot dog or brat
  • Mix with scrambled eggs

Other Vegan Recipes You Need to Try!

Vegan Pumpkin Drop Cookies

Plant-Based Oatmeal Chocolate Chip Cookies

Vegan Buffalo Tofu Wrap

Supplies Needed

Sweet Pepper Relish Ingredients

  • 8 Cups Banana Peppers (finely chopped)
  • 1 Green Bell Pepper (finely chopped)
  • 1 Red Bell Pepper (finely chopped)
  • 4-6 Jalapeno Peppers (finely chopped)
  • 1 1/2 Cups Apple Cider Vinegar
  • 2 Tablespoons salt
  • 1 1/2 Cups White Vinegar
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Ground Mustard
  • 2 Whole Jalapenos
  • Optional Ingredients: Carrot (finely chopped)  Kale (finely chopped) Onion (finely chopped) these were added to my second batch and it was amazing!

Steps to making Sweet Pepper Relish

  1. You will need to sanitize your mason jars and lids.  Check out this post to learn how to easily do this.
  2. Wash all of your peppers thoroughly.
  3. Cut all peppers in half, remove the seeds, and put them into the food processor. If adding any of the optional ingredients: do the same with these.
  4. Pulse food processor until peppers are finely chopped.
  5. Combine all chopped peppers (plus optional ingredients) and salt in a large bowl and let sit for 2 hours.  I have actually let them sit overnight if I run out of time to finish.
  6. Combine sugar, vinegar, and ground mustard in a large saucepot. Cut 2 slits into the 2 extra jalapeno peppers and add to vinegar mixture. Bring to a boil.
  7. Reduce heat and add vegetables, then simmer for at least 10 minutes until peppers are soft.
  8. Remove whole jalapeno peppers.  Pack hot pepper relish into clean jars, leaving 1/4 inch headspace.  Put lids on.
  9. Let sit for 3-5 days and chill in the refrigerator before enjoying!

Sweet Pepper Relish

This sweet pepper relish is good on just about anything!  It’s the perfect mixture of sweet and hot and makes an amazing plant-based dip or appetizer.  This recipe will show you how to use spicy banana peppers, bell peppers, and jalapeno peppers to make a homemade pickled relish.  This recipe is easy to can, so you can stock up your pantry for the winter.
Prep Time25 mins
Cook Time10 mins
Resting Time2 hrs
Total Time2 hrs 35 mins
Course: Appetizer, Breakfast, dip, salsa, Side Dish, Snack
Cuisine: American
Keyword: banana peppers, canning, easy, homemade, hot, jalapenos, peppers, pickled, plant-based, recipe, spicy, sweet, vegan
Servings: 50 servings

Equipment

  • Food Processor
  • Mason Jars

Ingredients

  • 8 Cups Banana Peppers Finely Chopped
  • 1 Green Bell Pepper Finely Chopped
  • 1 Red Bell Pepper Finely Chopped
  • 4-6 Jalapeno Peppers Finely Chopped
  • 1 1/2 Cups Apple Cider Vinegar
  • 1 1/2 Cups White Vinegar
  • 1 1/2 Cups Sugar
  • 2 Tbsp Salt
  • 1 Tsp Ground Mustard
  • 2 Whole Jalapenos

Optional Ingredients (if added you may need to add a little more vinegar)

  • 2 Carrots Finely Chopped
  • 1 Onion Finely Chopped
  • 1 Cup Kale Finely Chopped in Food Processor

Instructions

  • You will need to sanitize your mason jars and lids.  Check out this post to learn how to easily do this.
  • Wash all of your peppers thoroughly.
  • Cut all peppers in half, remove the seeds, and put them into the food processor. If adding any of the optional ingredients: do the same with these.
  • Pulse food processor until peppers are finely chopped.
  • Combine all chopped peppers (plus optional ingredients) and salt in a large bowl and let sit for 2 hours.  I have actually let them sit overnight if I run out of time to finish.
  • Combine sugar, vinegar, and ground mustard in a large saucepot. Cut 2 slits into the 2 extra jalapeno peppers and add to vinegar mixture. Bring to a boil.
  • Reduce heat and add vegetables, then simmer for at least 10 minutes until peppers are soft.
  • Remove whole jalapeno peppers.  Pack hot pepper relish into clean jars, leaving 1/4 inch headspace.  Put lids on.
  • Let sit for 3-5 days and chill in the refrigerator before enjoying!

 

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Hello! I'm Katie. I'm here to share my easy plant-based and vegan recipes with you. I want to show you that eating a plant-based diet and reaching and maintaining your optimal health does not have to be complicated or expensive.

Latest posts by katievannort@gmail.com (see all)

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