If you’re looking for a way to add a burst of color and bold, tangy-sweet flavor to just about anything, this sweet pepper relish is it. Made with vibrant bell peppers, a touch of vinegar and just enough sweetness to keep things balanced, it’s the perfect condiment for burgers, sandwiches, grilled meats, or even a simple cheese board. It’s easy to make, endlessly versatile and a great way to use up a bounty of summer peppers!
- Boil peppers for 5 minutes to soften; drain in a fine mesh strainer and set aside.
2. In the same pot, add vinegar, sugar, yellow mustard seed, salt and celery seed. Cook over medium-high heat, stirring often, until the sugar is dissolved.
3. Add peppers back to the pot and cook over medium heat, stirring occasionally, until the liquid is almost completely absorbed, about 15 minutes.
4. Transfer pepper mixture to a jar and allow to cool to room temperature. Close lid tightly and transfer jar to the fridge. Enjoy for up to 2 weeks.
Sweet Pepper Relish
Makes about 1 cup
All you need:
3 sweet bell peppers (red, orange and/or yellow), small dice
1 jalapeno, small dice
1/3 cup champagne (or white wine) vinegar
1/4 cup white sugar
1 1/2 teaspoons yellow mustard seed
1 teaspoon kosher salt
1/4 teaspoon celery seed
All you do:
- Boil peppers for 5 minutes to soften; drain in a fine mesh strainer and set aside.
- In the same pot, add vinegar, sugar, yellow mustard seed, salt and celery seed. Cook over medium-high heat, stirring often, until the sugar is dissolved.
- Add peppers back to the pot and cook over medium heat, stirring occasionally, until the liquid is almost completely absorbed, about 15 minutes.
- Transfer pepper mixture to a jar and allow to cool to room temperature. Close lid tightly and transfer jar to the fridge. Enjoy for up to 2 weeks.