Best 8 Red Bell Pepper Relish Recipes

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Indulge in a taste sensation with our collection of red bell pepper relish recipes, a culinary delight that adds zest and vibrancy to any dish. Explore a range of flavors, from sweet and tangy to spicy and savory. Whether you prefer a chunky or smooth texture, our recipes cater to every palate. Discover the perfect relish to complement your next barbecue, sandwich, or cheese platter. Get ready to elevate your culinary creations with these easy-to-follow, delicious red bell pepper relish recipes.

Here are our top 8 tried and tested recipes!

RED BELL PEPPER RELISH



Red Bell Pepper Relish image

I recently bought some Mezzetta Zesty Bell Pepper Relish and was pleasantly surprised how good it was. In my attempt to find a recipe so I could make my own, I stumbled across this tasty one. Not the same, but still so very good with a hint of heat. This won a secret food bloggers secret ingredient contest for a recipe using red bell peppers. I hope you enjoy! Adapted from a food blog, savory and sweet. Thank you Alice!

Provided by Sharon123

Categories     Onions

Time 35m

Yield 3/4 cup, about

Number Of Ingredients 5

1 red bell pepper, chopped in small pieces (or any other type of bell pepper)
1/2 onion, diced fine
2/3 cup sugar
1/2 cup white vinegar (or apple cider)
1/4-1/2 teaspoon red pepper flakes (if you like less heat, use 1/4 tsp. If you like more heat, add 1/4 tsp.)

Steps:

  • Add everything to a small sauce pan and mix until well incorporated.
  • Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
  • Remove from heat and allow to cool before serving.
  • Note:.
  • The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.

RED PEPPER RELISH



Red Pepper Relish image

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced small
1 medium red onion, diced small
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons vinegar

Steps:

  • In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

SWEET BELL PEPPER RELISH



Sweet Bell Pepper Relish image

This sweet pepper relish recipe is a great way to preserve fresh bell peppers. Enjoy the relish on burgers and hot dogs or add it to dips and spreads.

Provided by Diana Rattray

Categories     Condiment

Time 4h35m

Yield 80

Number Of Ingredients 8

20 large bell peppers , red, yellow, orange, and green
1 1/2 pounds sweet onions
1/4 cup canning salt, or pickling salt
2 cups white vinegar
2 cups apple cider vinegar
5 cups granulated sugar
1 tablespoon yellow mustard seeds
Optional: 1 tablespoon sweet Hungarian paprika

Steps:

  • Gather the ingredients.
  • Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
  • Finely chop about 1/2 to 2/3 of the peppers.
  • Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
  • Coarsely chop about half of the onions.
  • Add the remaining onions to the grinder or food processor with the peppers.
  • In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
  • Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
  • In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
  • In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
  • Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
  • Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
  • Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
  • Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
  • Carefully, remove the jars to a rack to cool.
  • Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
  • Enjoy!

Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 355 mg, Sugar 14 g, Fat 0 g, ServingSize 5 to 6 Pints (80 Servings), UnsaturatedFat 0 g

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Categories     Condiment/Spread     Garlic     Onion     No-Cook     Quick & Easy     Bell Pepper     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
  • Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

RED PEPPER ONION RELISH



Red Pepper Onion Relish image

"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 9

1 medium sweet red pepper, sliced
1 medium red onion, thinly sliced
1/2 teaspoon olive oil
1/2 teaspoon butter
1 garlic clove, minced
2 tablespoons dry red wine or reduced-sodium beef broth
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

RED AND YELLOW PEPPER RELISH



Red and Yellow Pepper Relish image

Categories     Condiment/Spread     Garlic     Olive     Onion     Pepper     Sauté     Bell Pepper     Chill     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.

BELL PEPPER RELISH



Bell Pepper Relish image

A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.

Provided by l0vetw0c00k

Categories     Peppers

Time 2h30m

Yield 6-8 pint jars

Number Of Ingredients 7

12 large red bell peppers
12 large green bell peppers
12 large onions
3 cups sugar
3 cups white vinegar
2 tablespoons celery seeds
2 tablespoons salt

Steps:

  • Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
  • Cover with boiling water and let stand 10 minutes.
  • Drain well.
  • Save juice to add to vinegar mixture if needed to cover vegetables.
  • Add sugar, vinegar, celery seed and salt.
  • Boil 15 minutes.
  • Pour into sterilized canning jars and seal.

Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2

Tips:

  • Choose the right peppers: For the best flavor, use ripe, red bell peppers. They should be firm and have a deep red color.
  • Use fresh ingredients: Fresh ingredients will give your relish the best flavor. If possible, use organic produce.
  • Sterilize your jars: Before you start making your relish, sterilize your jars and lids by boiling them in water for 10 minutes.
  • Process your relish: Processing your relish in a boiling water bath will help to preserve it and prevent spoilage.
  • Store your relish properly: Store your relish in a cool, dark place. It will keep for up to a year.

Conclusion:

Red bell pepper relish is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a sweet and tangy flavor to sandwiches, burgers, hot dogs, and salads. You can also use it as a dipping sauce for vegetables or crackers. If you're looking for a delicious and easy-to-make condiment, red bell pepper relish is a great choice.

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