Wow! Got rave reviews on this one! My friend took some home and served it with grilled chicken. Her BF loved it and wants the recipe. Shredding the onions and peppers creates a lot of liquid. I would recommend using that instead of the water. Also, I simmered 20 min longer than it called for to try and reduce the amount of liquid. In the end I drained some out - who wants a soggy hot dog bun? I froze the remaining juice to throw in my chili later this week.
Spiced Pepper Relish
Photo: Jan Smith
This tastes like traditional sweet pickle relish, but with a peppery spike. Use it on sandwiches or salads, or enjoy it spooned onto field peas or other beans.
Yield: 5 cups (serving size: 2 tablespoons)
More From Cooking Light
Amount per serving
- Calories: 48
- Calories from fat: 2%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.3g
- Carbohydrate: 12.1g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 60mg
- Calcium: 4mg
- 3 1/2 cups shredded onion (about 2 large)
- 3 cups shredded red bell pepper (about 4 medium)
- 2 cups sugar
- 1 cup white wine vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
- Note: Refrigerate Spiced Pepper Relish in airtight containers up to one month.
Only you will be able to view, print, and edit this note.Add Note
Spiced Pepper Relish Recipe at a Glance
More Recipes for Sauces/Condiments