This spicy 'n sweet pepper relish is a tasty (no canning required) condiment that's delicious on pork, chicken, fish, and even burgers! Made with red bell peppers and onions, jalapeños, brown sugar, and vinegar - it's a tasty blend of sweet and spicy - and a wonderful way to use up all those extra veggies coming out of the garden. Can be made sugar-free by using a brown sugar substitute. This recipe is plant-based and vegan as long as you don't use the gelatin.
The Best Sweet Pepper Relish
If you've never tried a sweet pepper relish, you are in for a treat! The blend of peppers and onions (jalapeno and sweet pepper) with brown sugar is ahh-mazing!
Simple to Make
I think you'll find this pepper relish pretty simple to make. The hardest part is letting it reduce and thicken on low for 20 to 25 minutes while stirring occasionally.
Delicious
This recipe was inspired by a jar of onion preserves I picked up in Paris while on a trip a few years ago. I served my onion jelly at a party over cream cheese with crackers, and everyone went nuts!
While the French version was heavy on the onion, this recipe is more of a sweet jalapeno, pepper, and onion relish with a bit of kick (but not too spicy). I'm super excited to share this recipe with you!
No Sugar Added Pepper Relish Recipe
If a brown sugar substitute is used, this relish becomes gluten-free, low carb, and keto-friendly, with no added sugar. This relish adds a lot of flavors, and no one will know that this is healthy. 🙂
Sweet Pepper Relish Ingredients
Here are the ingredients you'll need to make spicy 'n sweet pepper relish:
- Jalapeños - I used jalapeno hot peppers but you can take it even hotter with spicier peppers such as habanero. If you don't want spicy at all you can use green bell peppers.
- Red Onion
- Sweet Red Bell Pepper - you can use any color pepper, but red bell peppers tends to be sweeter than other colors. Orange or yellow bell peppers can be used (or a mix).
- Garlic
- Red Wine Vinegar - you can also use apple cider vinegar.
- Brown Sweetener - Use a brown sugar substitute if making this sugar-free or regular brown sugar. Lately I have been using an allulose brown sugar alternative as it doesn't have a cold feel and won't crystallize once refrigerated as erythritol will.
- Unflavored gelatin - to use as a thickener if using a brown sugar substitute.
- Kosher Salt or Sea Salt
- Black Pepper
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Substitutions and Variations
- Make it spicier with a little hot sauce or by adding more fresh jalapeno.
- Substitute shallots, green onion, yellow, or sweet onion, for the red onion. Keep in mind that red onions are sweet, so if you substitute a different onion this may affect the overall sweetness of the recipe.
- If you prefer a smoother relish use a food processor and puree it to your desired consistency.
- You can use red peppers or green peppers - any color you have on hand. Red is sweeter than green, though.
- You can use regular brown sugar if you aren't following a sugar free diet.
- Using different kinds of vinegar will give you a variety of flavors.
How To Make Pepper Relish
Saute The Vegetables
Add jalapenos, red bell pepper, onion, and garlic in a medium-sized nonstick saucepan. Saute over medium heat for about 5 minutes until they soften.
Simmer The Relish
Add vinegar, brown sugar, salt, and pepper. Stir to combine. Bring to a gentle simmer and reduce heat.
Continue to gently simmer, stirring frequently, until the liquid has reduced and the relish thickens, approximately 20 to 25 minutes.
Note: If using a brown sugar substitute, the mixture will thicken, but not as much as if you use regular brown sugar. Remove the relish from the heat after 25 minutes. Add 1 packet of unflavored gelatin and whisk or stir until it's well incorporated.
Cool and Serve or Store For Later
Allow relish to cool, then transfer to an airtight jar or container. Refrigerate until you are ready to use, up to 2 weeks.
How To Use Pepper and Onion Relish
- Serve with pork, fish, beef, lamb, or chicken. It doesn't matter if it's grilled, broiled, seared, or other - it all tastes good. One of my favorites - serve it on grilled chicken or these grilled pork steaks!
- Use it as a condiment for burgers, hot dogs, and bratwurst. Hint: try my Peanut Butter Burger with Bacon
- Spread it on grilled cheese sandwiches.
- Serve over cream cheese for the most delicious sweet pepper relish and cream cheese dip!
- Easy appetizer recipe: Make crostini by toasting thin slices of french or Italian bread. Spread cream cheese over the top then the relish. Garnish with chives or other favorite fresh herb.
- Roast some vegetables and toss with a little of the relish. It will liquefy slightly when warm and will coat the veggies in the most delicious way.
- Spread on a biscuit, roll, or some crackers.
- Make a new kinda PB&J! Use this sweet pepper relish and peanut butter instead of regular jelly.
Kori's Tips
- I prefer using an allulose brown sugar alternative instead of monk fruit erythritol because erythritol will crystallize once chilled and can also give you a slight cooking effect in your mouth. Allulose does neither.
- If you prefer a thicker relish use 1 whole packet of gelatin, if you want it less thick than use half a packet. It does not change the flavor - only the thickness.
- While simmering, make sure to watch the pot carefully and stir frequently so the relish does not burn.
- Feel free to halve this recipe, or separate into smaller containers and give some to a friend!
- Adjust salt and pepper to your liking.
- Store in an airtight container for up to 2 weeks.
- This recipe serves 16. If you don't need that many servings, feel free to half the recipe.
FAQs
This red pepper relish recipe is not canned; therefore it needs to be stored in an airtight jar or container with a tight lid for up to 2 weeks. Enjoy!
This spicy and sweet pepper relish recipe is keto-friendly if you use a brown sugar substitute. With a brown sugar substitute, this recipe has only 1.4 net carbs in total.
The answer to this varies with each recipe, but most commonly pepper relish is made of a combination of sweet bell peppers and hot peppers along with a sweetener (sugar, brown sugar, sugar substitute), and vinegar (usually, apple cider vinegar, wine vinegar, balsamic vinegar, etc.)
Use on grill or roasted meats, poultry, pork, and fish. It's the perfect condiment for burgers, grilled cheese, and hot dogs. Use it as a glaze on ham and pork. It also makes an easy appetizer with crostini, cream cheese, then topped with the relish.
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📖 The recipe.
Spicy 'n Sweet Pepper Relish Recipe (No Canning Required)
Ingredients
- ¾ cup jalapenos (seeded and finely diced; approx. 2)
- 1 cup red onion (finely chopped; approx. 1 medium
- 1 cup red bell pepper (finely chopped; approx. 1 large)
- 1 teaspoon garlic (minced)
- ½ cup red wine vinegar
- 1½ cups brown sugar or a sugar-free substitute (if using a brown sugar substitute, be sure it has a 1:1 sugar ratio, or adjust accordingly)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional: 1 envelope unflavored gelatin (only needed if you're using a brown sugar substitute, see instructions below)
Instructions
- In a medium-sized nonstick saucepan add jalapenos, red bell pepper, onion, and garlic. Saute over medium heat for about 5 minutes.
- Add vinegar, brown sugar, salt, and pepper. Stir to combine. Bring to a gentle simmer and reduce heat. Continue to gently simmer, stirring frequently, until the liquid has reduced and the relish thickens, approximately 20 to 25 minutes.
- Note: if using a brown sugar substitute, remove the relish from the heat after 25 minutes. Add 1 packet of unflavored gelatin and gently whisk or stir until it's well incorporated. If you like thick relish use 1 packet of unflavored gelatin, if you prefer it less thick use ½ a packet.
- Allow relish to cool then transfer to an airtight jar or container. Refrigerate until you are ready to use, up to 2 weeks.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes can be found in our post. Check it out!
- TOP TIP: When simmering, watch the pot closely and stir frequently to prevent burning. Note that gelatin is not plant-based or vegan.
- SUBSTITUTIONS: Use regular brown sugar or a brown sugar substitute (if you use a brown sugar substitute you will need to use the unflavored gelatin). Use any color bell pepper.
- SERVING SUGGESTION: Serve over pork, fish, chicken, and beef. Delicious on burgers, hot dogs, and bratwurst too! Spread it over softened cream cheese for a cracker spread. Hint: try my Peanut Butter Burger with Bacon.
Nutrition
© 2025 Seeking Good Eats™
More Bell Pepper Recipes
Whether it be bell peppers or hot peppers - here are some more recipes you'll enjoy!
- French Onion Soup Recipe
- EASY Jalapeño Popper Chicken Casserole (Keto Low Carb)
- Best Greek Salad Recipe (Keto Low Carb)
- Cheeseburger Stuffed Peppers with Ground Beef
- Lasagna Stuffed Peppers (Keto Stuffed Peppers)
- Taco Stuffed Bell Peppers (Keto Stuffed Peppers)
- Copycat Taco Seasoning Mix Recipe - use it in the taco stuffed pepper recipe above!
- Creamy Crockpot Chicken Fajita Soup
- Instant Pot Chicken Fajitas
Try this Spicy 'n Sweet Pepper Relish recipe - you'll love it. It's sweet and tangy with some kick with jalapenos, onion, red bell pepper, brown sugar and vinegar. So many uses! It's the perfect condiment or topping for pork, chicken, fish, beef - even hamburgers, grilled cheese sandwiches, and brats. Make a simple dip and spread this over cream cheese. This healthy relish is low sugar (1 gram), low carb, keto, and gluten-free.
Lisa
I will be making this for Christmas Eve and serving it over cream cheese. I have a wonderful canning Sweet Pepper Relish that is like Harry and Davids, but I don't have time to do canning before Christmas Eve. I am going to try this and improvise with my recipe. I will use a poblano, because that is what I have on hand.
Sanchez
Perfect and exactly what I was looking for. I substituted 9 red habanero peppers for the red bell and used around 25 red and green jalapenos. Thanks
seekinggoodeats
Wonderful, thank you. I'm so glad - I love your substitution ideas sounds delicious!
Lee Ann
Fabulous!! Can you freeze it?
seekinggoodeats
Thank you!! 🙂 You know what, I've never had any leftovers so I never froze it. I don't see why you couldn't because everything is cooked down. If you do, let me know how it turns out.
Cathy
I'm finding I need to cook much longer to get it thickened. is there something I could do differently. I don't want to add gelatin
seekinggoodeats
Hmmm. Are you making this sugar free or regular brown sugar? If it's the sugar free version it will be runnier which is where I suggest gelatin. I know that it will also thicken more once it's cooled and then refrigerated. There are a couple of things you could try. To speed of the evaporation of liquid - switch to a larger pan or a higher sided skillet so the sauce has more air surface to evaporate when it's simmering. Caution: don't simmer too long or you run the risk of it burning. If you don't want to use gelatin I would try a little cornstarch mixed in with cold water or if you have any xanthan gum, you could mix a very tiny amount (like 1/8 teaspoon) in with 1/2 teaspoon of olive oil and add it to the relish. I have not used cornstarch or xanthan gum so I'm not sure if it will change the texture or make it cloudy or not.
Lee
Oh ~ and I also replaced 1/2 of the Jalepano w/ fire roasted Pablano peppers for smoky flavor. Lee
seekinggoodeats
The smoky flavor would be fabulous I think! Another great tip, thank you
Lee
Kori - I made this and everyone who tastes it Loves it! I’m kind of a throw what you have in there kinda cook - so I used small Red sweet peppers and substituted 1/2 cup of maple syrup in place of Brown sugar. I’ve made 6 batches so far and have nene in my fridge as everyone wants to take it home! Thanks, L
seekinggoodeats
Awww. Best compliment EVER. It sounds like your fridge has all the goodies. I'm so glad you love this relish!! 🙂 I love your idea with the maple syrup. I will definitely try that one!
Gretchen
Do I need to use gelatin if I use coconut sugar instead of brown sugar?
Kori
I have not used coconut sugar for cooking so I hesitate to give any solid instructions. This relish is mainly thicken by reducing the liquid but when using alternative sugars things can be a bit finicky. I would proceed with the gelatin as it is my understanding that coconut sugar can burn easily so I would be concerned about reducing it as much as you can with brown sugar. Another concern is texture. When I used monk fruit/erythritol blend it has a tendency to burn easily AND crystallize after it cools. I am not sure if coconut sugar would do this or not. Hope that makes sense! Let me know how it turns out! 🙂
Mel
The ingredients say salt and pepper but nowhere in the recipe does it say to add.
Kori
You would add in when you add the vinegar. Thanks so much! Enjoy
Helen
Can this be canned? If so, do you water bath or pressure can?
Kori
Hello! To be honest I've only ever canned pickles and sweet jelly, both being water bath. I have seen similar recipes in a few of my canning cookbooks (also using the water bath method) but I'd be afraid to make specific recommendations on how to can this recipe since I didn't actually do it myself. You have inspired me though! I am going to try and can this at my next opportunity! 🙂
Jill
Did you can this with success?
Kori
I have not canned this recipe before, but it is definitely on my list to try it this year! I would love to give it a longer shelf life so I can make more and use all year 🙂
cathy
Can you increase the onion and jalapeño pepper and leave out the bell pepper as my husband is allergic to Bill peppers
Kori
Hello, yes absolutely! I hope you enjoy this recipe 🙂