Spiced Pepper Relish

1 Review
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Photo: Jan Smith
Yield
5 cups (serving size: 2 tablespoons)
By Mark Scarbrough
August 2005
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 48
  • Caloriesfromfat 2%
  • Fat 0.1g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.3g
  • Carbohydrate 12.1g
  • Fiber 0.2g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 60mg
  • Calcium 4mg

How to Make It

Step 1

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.

Step 2

Note: Refrigerate Spiced Pepper Relish in airtight containers up to one month.

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Ratings & Reviews

erikisst's Review

erikisst
October 08, 2012
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.
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