Pepper relish recipe lovers, this one's for you. If you've ever wished you could turn a handful of fresh vegetables into a sweet, spicy, flavor-packed condiment without dragging out canning equipment, you're in the right place. This healthy-ish homemade relish is easy to make, full of garden-fresh flavor, and ready to upgrade everything from burgers to grilled chicken.
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The backstory.
Every summer, there comes a point when the garden starts producing faster than I can keep up. A few extra peppers here, an onion there, and suddenly I'm looking for creative ways to use them before they take over the kitchen counter. That's exactly how this spicy and sweet pepper relish became a regular in my refrigerator. It's simple, versatile, and somehow finds its way onto just about everything we grill.
xoxo Kori
It's a must-make.
This pepper relish recipe turns simple ingredients into something that instantly makes meals more interesting.
- Big flavor, little effort. A quick simmer transforms fresh vegetables into a sweet and spicy condiment that's packed with flavor.
- No canning required. Skip the special equipment and enjoy homemade relish without the extra work.
- A healthy way to add flavor. Fresh peppers, onion, garlic, and vinegar create a vibrant topping that adds excitement to meals.
- Incredibly versatile. Spoon it over pork, chicken, fish, burgers, hot dogs, or even cream cheese for an easy appetizer.
Every year I tell myself I'll find new ways to use garden peppers. Every year I end up making another batch of this relish.
Let's talk texture and flavor.
Imagine the sweet richness of brown sugar meeting the bright tang of vinegar, followed by a little kick from jalapenos. The peppers stay slightly tender while the onions soften into the mixture, creating a chunky, spoonable relish with just enough texture to keep things interesting. It's sweet, spicy, tangy, and surprisingly addictive.
What you'll need.
Here's what your going to need to make this recipe for sweet pepper relish.
- Jalapenos: Finely diced jalapenos bring the spicy kick that makes this jalapeno pepper relish so irresistible.
- Red Onion: Adds sweetness and savory depth as it cooks down.
- Red Bell Pepper: Provides natural sweetness, color, and texture.
- Garlic: Adds aromatic flavor and balances the sweetness.
- Red Wine Vinegar: Gives the relish its signature tangy flavor.
- Brown Sugar or Brown Sugar Substitute: Creates the sweet component while helping thicken the mixture.
- Salt: Enhances all the flavors.
- Pepper: Adds subtle warmth and seasoning.
- Unflavored Gelatin (Optional): Helps thicken the relish when using a brown sugar substitute.
If you love adding a little extra flavor to your meals, these recipes belong on your must-make list. This Quick Sweet Dill Pickle Relish Got a Healthy Glow-Up brings bright, tangy flavor to burgers, sandwiches, and hot dogs, while Homemade Hot Honey Is Easier Than You Think adds the perfect balance of sweet heat to everything from pizza to grilled chicken. And if you're looking for something fresh and unexpected, Jalapeño Strawberry Salsa Recipe combines juicy strawberries and spicy peppers for a colorful topping that's delicious with chips, fish, chicken, or tacos. Just like this pepper relish recipe, each one is an easy way to turn everyday meals into something a little more memorable.
Customize it your way.
One of my favorite things about this sweet pepper relish recipe is how easy it is to make it your own.
- Use orange, yellow, or green bell peppers instead of red.
- Add an extra jalapeno if you enjoy more heat.
- Stir in a pinch of crushed red pepper flakes for additional spice.
- Mix in a finely diced poblano pepper for extra depth.
- Try a splash of apple cider vinegar in place of part of the red wine vinegar.
- Add a little smoked paprika for a subtle smoky flavor.
Flexible dietary swaps.
This pepper relish recipe is easy to adapt depending on your dietary needs and ingredient preferences.
- Vegan: Use a vegan friendly brown sugar and skip the gelatin. Keep in mind some brands of sugar may not be certified vegan.
- Lower Sugar: Use a 1:1 brown sugar substitute and add gelatin as directed to help thicken the relish.
- Refined Sugar-Free: Use your favorite brown sugar alternative with a 1:1 replacement ratio.
- Gluten-Free: This recipe is naturally gluten-free, but always double-check ingredient labels.
How to make this sweet pepper relish recipe.
A simple pepper relish recipe like this comes together quickly and fills the kitchen with the most amazing sweet and spicy aroma
- Add the jalapenos, bell pepper, onion, and garlic to a saucepan and cook until slightly softened.
- Stir in the vinegar, brown sugar, salt, and pepper until everything is well combined.
- Bring the mixture to a gentle simmer and cook until the liquid reduces and the relish thickens, stirring often.
- If using a brown sugar substitute, remove from heat and stir in gelatin until fully dissolved.
- Let the relish cool completely before transferring it to a jar or airtight container.
- Refrigerate until ready to serve.
How to enjoy them.
This pepper relish recipe is one of those condiments you'll find yourself reaching for again and again.
- Spoon over grilled pork chops for a sweet and spicy finish.
- Add a dollop to grilled chicken breasts or thighs.
- Serve alongside fish for a bright burst of flavor.
- Top burgers, bratwurst, and hot dogs.
- Spread over softened cream cheese and serve with crackers.
- Add to sandwiches and wraps for extra flavor.
- Use as a topping for grilled beef or steak.
- Stir into grain bowls for a sweet and tangy twist.
Kori's Tips
- Stir often while simmering. The sugar can become sticky as the liquid reduces, so frequent stirring helps prevent scorching.
- Watch the heat. A gentle simmer works best and helps develop flavor without burning.
- Use fresh peppers. Fresh vegetables provide the best flavor and texture.
- Adjust the thickness. Use a full packet of gelatin for a thicker relish or half a packet if you prefer it looser.
- Let it cool completely. The relish continues to thicken as it cools in the refrigerator.
- Make it ahead. The flavor gets even better after a day in the fridge.
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.
No. Gelatin is only recommended when using a brown sugar substitute because traditional brown sugar naturally helps the relish thicken as it cooks.
Absolutely. Remove the seeds and membranes from the jalapenos, or reduce the amount used for a milder relish.
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📖 The recipe.
Recipe for Sweet Pepper Relish
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™
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 🙂