Harry & Davids Sweet and Hot Pepper and Onion Relish Clone

Love this recipe! I have made it several times and each time it came out wonderful. Here are a few suggestions. I like it with a little more heat so I use about 12-16 jalapeno peppers. Also, if you like Harry & Davids Hot & Smokey Pepper and Onion relish, try adding a 7 oz can of Chipotle peppers with Adobo sauce to the recipe. Also, I have had great luck using 5 - 14 oz. cans of stewed diced tomatoes. One other quick note: I have found that if you take your time with the cooking, allowing it to thicken through evaporation, that the pectin may not be necessary. Just test it on a small plate that has been in the freezer for a few minutes and see if it is thick enough. Just be sure to go low and slow and stir more frequently as it thickens to prevent scorching.

I live in Wyoming and don't have a H&D store close by. Being high altitude, I do have to boil it for about 4 hours before adding pectin and canning but it's so worth the time.

Great! Made it several times. Wasn't spicy enough for me so I increased the Jalapenos from 2 to 6 and added 2 T red pepper flakes. Also I ran out in the middle of winter and Substituted 5, 14.5 oz. cans of drained diced tomatoes and it worked just fine. Pour it over Pork Tenderloin and Roast it. To Die For!!! Thanks for the post!

I have been making this since 2009. My wife asked me what I wanted for Christmas 08 and I told her the Harry and David Onion/Pepper relish. I love the stuff; its sweet and has some heat. Anyway when Christmas came I noticed I didn't get it so I asked her why. She said it was too expensive for such a small jar. So, I started making it myself pretty much with this recipe. I have made a few adjustments which I will list for you. First of all I use Pomona's Universal Pectin. I have not been disappointed with the results. Only have to use 1 box and I blend it in with the sugar mixture. Second, I adjusted the red pepper to 2 TBSPN, 3rd i use 2 cups of sliced Jallpenos, 4th I use 5 cups of sugar plus 3 teaspoons of Stevia powder, and 5th I add a can of Red/Gold Petitie Tomatoes and Green Chilies. It tastes good on scrambled eggs, purple hulled peas, mixed with plain yogurt for a tasty dip, tacos, enchiladas, just about everything.

After tasting this recipe I couldn't wait to make my own batch. I followed the recipe to the letter, except I used two boxes of pectin. Two boxes only gives you 3.5 oz. The recipe calls for 4 oz. Mistake on my part! The relish was too soupy! Here is the good news. If you purchase Ball Instant Pectin for no-cook freezer jam you can thicken the relish jar by jar as you use it. I added 1 tablespoon of this pectin to a 12 oz jar. Stir it in completely and refrigerate. It thickens up nicely. Breaking the seal ruins plans to give the jars as gifts, but it solves the problem for your own enjoyment. I plan to use 3 boxes of pectin in my next batch.