Red Pepper Relish

Sweet, smoky and slightly spicy, this thick red pepper relish is the perfect homemade condiment for burgers, sandwiches, cheese boards and more.

Course Condiment

Cuisine American

Keyword Condiment

Prep Time 10

Cook Time 55

Total Time 1 5

Servings 8 oz Jars (240mls)

Calories 41kcal

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.

Red Peppers - I used 4 large red peppers weighing approximately 1200g before dicing. The weight of my diced peppers was 750g.

Onions - I used 2 medium onions. The weight of my diced onions was 400g.