Spicy Red Pepper Relish
By America's Test KitchenPublished on June 17, 2020
Time
40 minutes, plus 20 minutes cooling
Yield
Makes about 1 cup
Ingredients
2 red bell pepper, stemmed, seeded, and cut into 1‑inch pieces2 jalapeño chile, stemmed, seeded, and cut into 1‑inch pieces1 small onion, chopped3 garlic cloves, peeled½ cup distilled white vinegar ½ cup sugar 1 teaspoon yellow mustard seeds ½ teaspoon table salt
Instructions
- Pulse bell peppers and jalapeños in food processor until coarsely chopped into 1/4‑inch pieces, 8 to 10 pulses; transfer to large bowl. Pulse onion and garlic in now-empty food processor until coarsely chopped into 1/4‑inch pieces, about 10 pulses; transfer to bowl with bell pepper mixture.
- Bring vinegar, sugar, mustard seeds, and salt to boil in Dutch oven over medium-high heat. Add vegetable mixture, reduce heat to medium, and simmer, stirring occasionally, until mixture has thickened, 15 to 18 minutes.
- Let relish cool slightly, then transfer to airtight container and let cool to room temperature. (Relish can be refrigerated for up to 3 months; flavor will deepen over time.)
Time
40 minutes, plus 20 minutes coolingYield
Makes about 1 cupIngredients
2 red bell pepper, stemmed, seeded, and cut into 1‑inch pieces
2 jalapeño chile, stemmed, seeded, and cut into 1‑inch pieces
1 small onion, chopped
3 garlic cloves, peeled
½ cup distilled white vinegar
½ cup sugar
1 teaspoon yellow mustard seeds
½ teaspoon table salt
Ingredients
2 red bell pepper, stemmed, seeded, and cut into 1‑inch pieces
2 jalapeño chile, stemmed, seeded, and cut into 1‑inch pieces
1 small onion, chopped
3 garlic cloves, peeled
½ cup distilled white vinegar
½ cup sugar
1 teaspoon yellow mustard seeds
½ teaspoon table salt
Ingredients
2 red bell pepper, stemmed, seeded, and cut into 1‑inch pieces
2 jalapeño chile, stemmed, seeded, and cut into 1‑inch pieces
1 small onion, chopped
3 garlic cloves, peeled
½ cup distilled white vinegar
½ cup sugar
1 teaspoon yellow mustard seeds
½ teaspoon table salt
Why This Recipe Works
For acidity and added sweetness, we used equal parts white vinegar and sugar, which tempered the chiles’ heat. A quick simmer on the stovetop let the sweet and spicy notes of the relish meld.
Instructions
- Pulse bell peppers and jalapeños in food processor until coarsely chopped into 1/4‑inch pieces, 8 to 10 pulses; transfer to large bowl. Pulse onion and garlic in now-empty food processor until coarsely chopped into 1/4‑inch pieces, about 10 pulses; transfer to bowl with bell pepper mixture.
- Bring vinegar, sugar, mustard seeds, and salt to boil in Dutch oven over medium-high heat. Add vegetable mixture, reduce heat to medium, and simmer, stirring occasionally, until mixture has thickened, 15 to 18 minutes.
- Let relish cool slightly, then transfer to airtight container and let cool to room temperature. (Relish can be refrigerated for up to 3 months; flavor will deepen over time.)
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