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This red pepper relish is packed with smoky, sweet and slightly spicy flavor. Made with plenty of red peppers, onions, warm spices, and vinegar, it’s perfect for spooning onto burgers, serving with cheese, spreading into sandwiches or adding to a grazing board. If you love making homemade condiments to keep in the fridge, this is one you’ll find yourself reaching for again and again.
Table of Contents
A New Favorite Condiment!
I find myself telling everyone about how delicious this relish is. It’s seriously so good and works with so many things!
I love that it’s thick with lots of texture still left in it. The smoky paprika and cumin make it feel a little different than a classic tomato chutney, and it pairs especially well with cheese. I usually serve it with a slice of simple sourdough bread or sourdough parchment crackers and a wedge of brie when people come over.
Ingredients
- Cumin Seeds – Add a warm, earthy flavor that works so well with the sweet peppers.
- Caraway Seeds – Give the relish a subtle savory flavor and a little extra depth.
- Yellow Onions – Add sweetness and help create that lovely thick texture.
- Garlic – Brings lots of flavor and is great with the smoky spices.
- Red Peppers – The star of the recipe. Use ripe, sweet red peppers for the best flavor and color.
- Smoked Paprika – Adds the lovely smoky flavor that makes this relish so good.
- Red Chili Flakes – These add just a little warmth and spice.
- Salt
- Black Pepper
- Red Wine Vinegar – Gives the relish tang and depth.
- White Vinegar – Helps preserve the relish and balances the sweetness.
- Balsamic Vinegar – Adds richness and a subtle sweetness.
- Granulated Sugar – Sweetens the relish and helps it become thick and glossy.
- Dark Brown Sugar – Gives a deeper, richer sweetness that pairs beautifully with the smoky flavors.
How To Make Red Pepper Relish
Add the cumin and caraway seeds to a heavy based pot along with a splash of the olive oil. Place the pot onto high heat for 1 to 2 minutes until you hear the seeds popping. It’s important to use a wide pot to make this relish because it helps with water evaporation and will give you a lovely thick relish at the end.
Turn the heat to medium and add the diced onions and garlic, along with the rest of the olive oil. Toss to coat the onion and garlic in the oil and cook for 2 to 3 minutes.
Add the smoky paprika and toss to coat the onions and cook for 1 to 2 minutes.
Now, add the diced red peppers, red chilli flakes, salt and black pepper to the pot and stir to combine with the rest of the ingredients. Cook for 5 minutes on medium heat.
Now add the sugars and vinegars and stir to combine. Turn the heat up to high and bring the relish to the boil. Turn the heat to medium and simmer for around 45 minutes or until it’s thick and glossy.
While the relish is simmering, fill 3 jars with boiling water. Leave them to sit for 5 minutes before emptying. My jars are 8oz (240 mls) and hold around one cup of relish in each.
Use a stainless steel jar funnel and ladle to fill the jars with the hot red pepper relish. Screw the lids onto the jars immediately and leave the relish to cool on the counter.
Store in the fridge for up to 6 months.
Kate’s Pro Tip
Use A Food Processor
To make this red pepper relish super easy to make, I use a food processor to dice the onions and red peppers. It makes it so much faster to a batch! And you know I love a good time saving hack!
What To Serve With Red Pepper Relish
This red pepper relish is one of the most useful things to have in the fridge because it goes with almost everything. I love serving it with soft cheeses like brie or goat cheese on a grazing board, especially with a few slices of sourdough parchment crackers (the thin, crispy crackers in the photos) or fresh sourdough bread.
It’s also delicious spooned onto burgers, sausages or sandwiches. Try it with sourdough grilled cheese, cold meats or even stirred through roasted vegetables. If you enjoy making homemade condiments, it also pairs well alongside fresh peach chutney on a cheeseboard.
How To Store + Freeze
Fridge – Once jarred and cooled, store the relish in the fridge for up to 6 months.
Freezer – You can freeze the relish in freezer-safe containers for up to 3 months. Thaw in the fridge before using. Just leave a little room at the top for expansion when filling the jars.
Frequently Asked Questions
Yes. You can reduce or leave out the chili flakes.
You can, but red peppers give the sweetest flavor and the richest color.
It probably just needs a little more time. Keep simmering until it’s thick and glossy.
Yes. Sterilizing the jars helps the relish keep well in the fridge.
Red Pepper Relish
Equipment
- Heavy Based Pot
- Stainless Steel Jar Funnel
- Stainless Steel Ladle
- 3 Glass Jars (my jars are 8oz or 240mls each)
Ingredients
- 6 g Cumin Seeds
- 3 g Caraway Seeds
- 400 g Yellow Onions, (diced)
- 3 cloves Garlic, (finely chopped)
- 750 g Red Peppers, (diced)
- 7 g Smoked Paprika
- 4 g Red Chilli Flakes
- 10 g Salt
- 6 g Black Pepper, (ground)
- 100 g Red Wine Vinegar
- 230 g White Vinegar
- 20 g Balsamic Vinegar
- 100 g Granulated Sugar
- 50 g Dark Brown Sugar
Instructions
- Add the cumin and caraway seeds to a heavy based pot along with a splash of the olive oil. Place the pot onto high heat for 1 to 2 minutes until you hear the seeds popping.
- Turn the heat to medium and add the diced onions and garlic, along with the rest of the olive oil. Toss to coat the onion and garlic in the oil and cook for 2 to 3 minutes.
- Add the smoky paprika and toss to coat the onions and cook for 1 to 2 minutes.
- Now, add the diced red peppers, red chilli flakes, salt and black pepper to the pot and stir to combine with the rest of the ingredients. Cook for 5 minutes on medium heat.
- Now add the sugars and vinegars and stir to combine. Turn the heat up to high and bring the relish to the boil. Turn the heat to medium and simmer for around 45 minutes or until it's thick and glossy.
- While the relish is simmering, fill 3 jars with boiling water. Leave them to sit for 5 minutes before emptying.
- Use a stainless steel jar funnel and ladle to fill the jars with the hot red pepper relish. Screw the lids onto the jars immediately and leave the relish to cool on the counter.
- Store in the fridge for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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