If you love bold flavors that instantly upgrade everyday meals, a sweet and spicy pepper onion relish is the kind of homemade condiment you’ll want to keep stocked in your fridge (or pantry if you can it properly). This relish is glossy, thick, and packed with tender bits of peppers and onions in a tangy-sweet syrup. It’s perfect on burgers, hot dogs, sandwiches, grilled meats, tacos, and even served with cream cheese and crackers as a quick appetizer.
Relishes like this are popular because they turn simple food into something special. One spoonful adds sweetness, gentle heat, and acidity all at once—exactly the flavor combo that makes people go back for another bite. Whether you’re making a small batch for the week or filling jars for gifts, this recipe delivers a classic homemade taste with an easy method.
Why You’ll Love This Pepper Onion Relish
- Sweet, tangy, and spicy in one spoonful
- Easy to make with basic ingredients
- Versatile for meals, snacks, and party boards
- Great for gifting in cute mason jars
- Keeps well in the fridge and can be canned for longer storage
Ingredients You’ll Need
- 4 cups chopped peppers (mix of red, green, and/or yellow bell peppers)
- 2 cups chopped onions (white or yellow)
- 1–2 jalapeños, finely minced (optional, for heat)
- 2 cups apple cider vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seeds (optional)
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 2 tablespoons cornstarch (or 2 tablespoons Clear Jel for canning-friendly thickening)
- 2 tablespoons water (to make slurry)
Pepper options:
Use mostly sweet bell peppers for a mild relish, or add hot peppers like jalapeño, serrano, or a pinch of habanero for more heat.
How to Make Sweet and Spicy Pepper Onion Relish
- Chop the vegetables: Dice peppers and onions into small, even pieces. Smaller pieces create a better relish texture.
- Simmer the base: In a large pot, combine vinegar, sugar, salt, and spices. Bring to a gentle boil.
- Add peppers and onions: Stir in the chopped vegetables. Reduce to a simmer and cook 10–15 minutes until softened but not mushy.
- Thicken the relish: Mix cornstarch and water to form a slurry. Slowly stir it into the pot and cook 2–3 minutes until thick and glossy.
- Cool or jar: Let it cool slightly, then spoon into clean jars. Chill in the fridge for the best flavor.
Tips for the Best Relish Texture
- Cut evenly: Uniform pieces cook evenly and look better in the jar.
- Don’t overcook: You want tender peppers and onions, not mush.
- Adjust sweetness and heat: Add more jalapeño or red pepper flakes for spice, or a splash of vinegar if you prefer tangier relish.
- Let it rest: Flavor improves after a few hours in the fridge.
How to Use Pepper Onion Relish
This relish is a flavor booster for almost anything. Try it on:
- burgers, hot dogs, sausages
- pulled pork, brisket, grilled chicken
- sandwiches and wraps
- tacos and quesadillas
- scrambled eggs or omelets
- cream cheese with crackers (easy appetizer)
It also works as a glaze base—brush it onto grilled meats in the last few minutes of cooking.
Storage Instructions
- Refrigerator: Store in a sealed jar for up to 3–4 weeks.
- Freezer: Freeze in small containers for up to 3 months (texture may soften slightly).
- Canning: If you want shelf-stable jars, follow proper water-bath canning guidelines and use a canning-safe thickener (like Clear Jel) instead of cornstarch.
Easy Variations
- Hot pepper relish: Replace part of the bell pepper with jalapeño or serrano for extra heat.
- Honey version: Swap some sugar with honey for a deeper sweetness.
- Pineapple pepper relish: Add crushed pineapple for a fruity twist.
- Smoky relish: Add smoked paprika or a small amount of chipotle powder.
FAQ
Is this the same as pepper jelly?
It’s similar, but relish is chunkier and usually includes more vegetables throughout. Pepper jelly is smoother and more gel-like.
Can I reduce the sugar?
Yes, but sugar helps balance the vinegar and creates the glossy texture. If you reduce it, expect a tangier relish.
What if my relish is too thin?
Simmer longer to reduce liquid, or add a bit more slurry and cook briefly until thickened.