Red Pepper Relish

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“A pleasant change from pickle relish, though the taste is quite similar.”
5hrs 30mins
5-6 pints

Ingredients Nutrition


  1. Mix red pepper, tomatoes, onion, garlic, chiles and salt in large bowl.
  2. Allow to stand 3 hours.
  3. Drain thoroughly, but do not rinse.
  4. Combine remaining ingredients in large saucepan, and bring to a boil over medium-high heat.
  5. Let boil 10 minutes.
  6. Reduce heat to medium, stir in pepper mixture, and cook until peppers are translucent but still crunchy, about 30-45 minutes.
  7. Remove from heat, and allow to cool until just warm.
  8. Continue with processing, or if desired, place in medium bowl, and refrigerate overnight for flavors to develop; then continue with processing.
  9. At this point, most of the relish should be transferred to jars and canned in a hot-water bath or should be transferred to zip-top freezer bags and frozen.
  10. Some can be refrigerated for use within 2-3 weeks.
  11. To can, return relish to a low boil, pour into clean, hot 1-pint jar to within 1/2” of the top.
  12. Run a plastic knife or spatula between relish and jar to release any air bubbles.
  13. Clean rim and threads of the jar with damp cloth.
  14. Seal with a new, scalded, very hot lid, and a threaded ring.
  15. Repeat with remaining jars.
  16. Transfer to gently simmering (200-210 degrees F) water bath, bring to a boil, and process for 15 minutes.
  17. Remove jars from ater bath, turn upside down on a rack or kitchen towel, and let cool completely.
  18. Test for seal.
  19. Store in cool dry place until ready to use.

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