Print

Sweet and Spicy Pepper Relish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 80 reviews

A vibrant and flavorful Sweet and Spicy Pepper Relish that combines the heat of habanero, jalapeño, and ghost peppers with the sweetness of grape and raspberry jellies, balanced by tangy apple cider vinegar and pineapple juice. Perfect for adding a spicy kick to sandwiches, burgers, grilled meats, or as a unique condiment to brighten your dishes.

Ingredients

Peppers and Vegetables

  • 4 habanero peppers
  • 4 jalapeño peppers
  • 2 ghost peppers
  • 1 1/2 cups drained and coarsely chopped jarred roasted red bell peppers (from about a 12-ounce jar)
  • 4 medium garlic cloves
  • 1/2 cup finely diced red onion (from about 1/4 of a medium onion)

Sweeteners and Acids

  • 1/2 cup sugar
  • 6 tablespoons apple cider vinegar
  • 6 tablespoons pineapple juice
  • 1/4 cup all-natural grape jelly (e.g., Welch’s Natural)
  • 1/4 cup 100% pure fruit seedless red raspberry jelly (e.g., Smucker’s Simply Fruit)

Spices and Flavor Enhancers

  • 2 tablespoons sriracha

Instructions

  1. Prepare the Peppers: Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy relish, remove the seeds and ribs as desired to reduce heat. Coarsely chop all the hot peppers.
  2. Process the Pepper Mixture: In a food processor, combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic cloves. Pulse about 8 times, scraping down the sides as necessary, until evenly chopped but not pureed.
  3. Combine Ingredients in Saucepan: Transfer the processed pepper mixture into a medium saucepan. Add the finely diced red onion, sugar, apple cider vinegar, pineapple juice, grape jelly, red raspberry jelly, and sriracha. Stir to combine thoroughly.
  4. Simmer the Relish: Heat the mixture over medium-high heat until it gently boils. Reduce heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally, until the relish thickens to your desired consistency, approximately 45-65 minutes. The relish will thicken more as it cools.
  5. Cool and Store: Remove the saucepan from the heat and allow the relish to cool completely. Store in the refrigerator for use, or freeze for longer storage. The relish adds a sweet and spicy kick to various dishes.

Notes

  • To customize the heat level, remove the seeds and ribs from the peppers before chopping.
  • You can roast your own red bell peppers instead of using jarred for a fresher flavor; this may cause the relish to thicken faster.
  • Consistency can vary slightly depending on simmering time and pan size.
  • The yield may vary slightly depending on how thick you reduce the relish.
  • Handle ghost peppers carefully and consider wearing gloves to avoid irritation.

Find it online: https://justsosavory.com/sweet-and-spicy-pepper-relish-recipe/