Ingredients
Scale
For the Pepper Relish:
- 2 large red bell peppers, finely chopped
- 2 large green bell peppers, finely chopped
- 1 large yellow bell pepper, finely chopped
- 1 medium sweet onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1½ cups granulated sugar
- 1½ cups apple cider vinegar
- 1 tsp kosher salt
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ½ tsp turmeric
- ¼ tsp freshly ground black pepper
Optional Add-Ins:
- 1 additional jalapeño for extra heat
- ½ tsp crushed red pepper flakes
- 1 clove garlic, finely minced
- ½ cup finely chopped banana peppers
- 1 tbsp honey for extra sweetness
- ½ tsp smoked paprika
Instructions
- Wash the peppers thoroughly and remove the stems, seeds, and membranes.
- Finely chop the bell peppers, jalapeño, and sweet onion, pulsing briefly in a food processor if desired, being careful not to purée them.
- Transfer the chopped vegetables to a large saucepan.
- Add the granulated sugar, apple cider vinegar, kosher salt, mustard seeds, celery seeds, turmeric, and black pepper. Stir together until well combined.
- Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
- Reduce the heat to medium-low and simmer uncovered for 20–30 minutes, stirring occasionally, until the peppers are tender but retain some texture and the liquid has reduced into a relish.
- Taste and adjust sweetness, acidity, or heat as desired.
- Remove from heat and let cool slightly.
- Transfer to clean jars or airtight containers.
- Refrigerate for several hours before serving to allow the flavors to develop.
- Serve over hot dogs, hamburgers, sausages, sandwiches, grilled chicken, pork, beans, or alongside cheese and crackers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes