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Home » Recipes » Dressing, Sauces, and Seasonings

Spicy 'n Sweet Pepper Relish (No Canning)

Modified: Aug 9, 2023 by Kori Butler · Published: Aug 10, 2022

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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.

A clear glass jar filled with sweet pepper relish and a spoon in it ready for seving

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

Ingredients needed to make sweet pepper relish

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

Be sure to save this pin to Pinterest for later! 😉

A black and white pinterest pin with a hinged lidded jar of spicy and sweet pepper relish with a spoon.Pin

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

How do you store homemade onion and pepper relish?

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!

Is this relish recipe keto friendly?

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.

What is pepper relish made of?

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.)

What is pepper relish good on?

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.

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

Square feature image with a glass jar of relish ready for serving. A jalepeno and red and white strip napkin sit surround the jar

Spicy 'n Sweet Pepper Relish Recipe (No Canning Required)

This spicy and sweet pepper relish recipe is delicious on pork, chicken, fish, lamb, and beef. The best part? No canning is required. It's the perfect condiment to use up some of those vegetables coming out of the garden. Lower the sugar by using a brown sugar substitute.
5 from 12 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dressing, Sauces, and Seasoning
Cuisine American
Servings 16 servings (approximately 1 pint)
Calories 10 kcal

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

Serving: 2tablespoonsCalories: 10kcalCarbohydrates: 19.9gProtein: 0.3gFat: 0.1gSodium: 74.2mgFiber: 18.5gSugar: 0.5g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 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.

Reader Interactions

Comments

  1. Lisa

    December 17, 2024 at 3:24 pm

    5 stars
    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.

    Reply
  2. Sanchez

    November 27, 2023 at 8:21 pm

    5 stars
    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

    Reply
    • seekinggoodeats

      November 28, 2023 at 4:39 pm

      Wonderful, thank you. I'm so glad - I love your substitution ideas sounds delicious!

      Reply
  3. Lee Ann

    October 24, 2023 at 9:51 am

    Fabulous!! Can you freeze it?

    Reply
    • seekinggoodeats

      October 24, 2023 at 10:26 am

      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.

      Reply
  4. Cathy

    August 09, 2023 at 11:33 am

    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

    Reply
    • seekinggoodeats

      August 09, 2023 at 1:59 pm

      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.

      Reply
  5. Lee

    August 08, 2023 at 9:27 pm

    Oh ~ and I also replaced 1/2 of the Jalepano w/ fire roasted Pablano peppers for smoky flavor. Lee

    Reply
    • seekinggoodeats

      August 09, 2023 at 2:10 pm

      The smoky flavor would be fabulous I think! Another great tip, thank you

      Reply
  6. Lee

    August 08, 2023 at 9:12 pm

    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

    Reply
    • seekinggoodeats

      August 09, 2023 at 2:10 pm

      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!

      Reply
  7. Gretchen

    August 02, 2022 at 7:04 pm

    Do I need to use gelatin if I use coconut sugar instead of brown sugar?

    Reply
    • Kori

      August 10, 2022 at 11:02 am

      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! 🙂

      Reply
  8. Mel

    August 27, 2021 at 11:50 pm

    The ingredients say salt and pepper but nowhere in the recipe does it say to add.

    Reply
    • Kori

      August 10, 2022 at 11:08 am

      You would add in when you add the vinegar. Thanks so much! Enjoy

      Reply
  9. Helen

    July 11, 2021 at 6:04 pm

    Can this be canned? If so, do you water bath or pressure can?

    Reply
    • Kori

      July 27, 2021 at 11:42 am

      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! 🙂

      Reply
      • Jill

        August 06, 2022 at 10:52 am

        Did you can this with success?

        Reply
        • Kori

          August 10, 2022 at 10:48 am

          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 🙂

          Reply
  10. cathy

    July 11, 2021 at 5:30 pm

    Can you increase the onion and jalapeño pepper and leave out the bell pepper as my husband is allergic to Bill peppers

    Reply
    • Kori

      July 27, 2021 at 11:37 am

      Hello, yes absolutely! I hope you enjoy this recipe 🙂

      Reply
5 from 12 votes (10 ratings without comment)

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Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

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