Best 2 Hot Sweet Pepper Onion Relish Recipes

**Hot Sweet Pepper Onion Relish: A Flavorful Condiment for Every Occasion**

Indulge in the delectable flavors of Hot Sweet Pepper Onion Relish, a versatile condiment that adds a touch of zest and sweetness to any dish. This exceptional relish combines the vibrant flavors of sweet peppers, onions, and a hint of heat, creating a symphony of taste that tantalizes the palate. Whether you're grilling, roasting, or simply looking for a flavorful addition to your favorite recipes, this relish is sure to elevate your culinary experience. Discover the secrets behind this delectable condiment and explore the diverse recipes within this article, each offering a unique twist on the classic Hot Sweet Pepper Onion Relish. From a simple yet satisfying relish to a zesty variation with a kick of habanero, these recipes cater to every taste preference. Embark on a culinary journey and elevate your meals with the irresistible flavors of Hot Sweet Pepper Onion Relish.

Check out the recipes below so you can choose the best recipe for yourself!

HOT & SWEET PEPPER & ONION RELISH

Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

Ingredients

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
Finely chop peppers & onions, by hand or food processor.
Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
Can be put in containers for fridge or canned.
If you are canning, 10 minute minimum water bath, so cans are sealed properly.
Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

HARRY & DAVIDS SWEET AND HOT PEPPER AND ONION RELISH CLONE

Harry & Davids Sweet and Hot Pepper and Onion Relish Clone image

This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason after canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.

Provided by LoversDream

Categories Low Protein

Time 3h

Yield 7 pints

Number Of Ingredients 9

Ingredients

6 cups tomatoes, skinned, diced and drained
6 large red peppers, diced (I used multiple colors from garden)
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 teaspoon ground red pepper
2 jalapeno peppers, seeded and diced
3 large onions, diced

Steps:

* Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
Mix all ingredients together, except pectin and bring to a boil.
Turn down and simmer for 2 - 2 1/2 hours until thickened.
Whisk in the 2 boxes of pectin and boil for 1 minute.
Pour into sterile jars.
Process in pressure canner at #11 for 15 minutes.
Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.

Nutrition Facts : Calories 1058.2, Fat 0.9, SaturatedFat 0.1, Sodium 2049.4, Carbohydrate 265.1, Fiber 7.5, Sugar 241.4, Protein 3.6

Tips:

Choose the right peppers: Hot banana peppers or Fresno peppers are great choices for this recipe, as they provide a good balance of heat and sweetness. If you prefer a milder relish, you can use bell peppers instead.
Use fresh ingredients: Fresh peppers, onions, and garlic will give your relish the best flavor. Avoid using store-bought pre-cut vegetables, as they can be less flavorful and more expensive.
Don't overcook the vegetables: Overcooking the vegetables will make them mushy and bland. Cook them just until they are softened but still have a bit of crunch.
Use a food processor or blender: A food processor or blender will make quick work of chopping the vegetables. If you don't have one, you can chop the vegetables by hand, but it will take longer.
Sterilize your jars and lids: This will help to prevent bacteria from growing in your relish. You can sterilize your jars and lids by boiling them in water for 10 minutes.
Store your relish in a cool, dark place: Once your relish is made, store it in a cool, dark place, such as a pantry or refrigerator. It will keep for up to 6 months.

Conclusion:

Hot sweet pepper and onion relish is a delicious and versatile condiment that can be used on a variety of dishes. It is perfect for adding a bit of heat and sweetness to sandwiches, burgers, hot dogs, and tacos. It can also be used as a dipping sauce for chicken wings or vegetables. If you are looking for a new and exciting condiment to try, hot sweet pepper and onion relish is a great option.