My friend Jenn from Bread + Butter invited food bloggers to take part in a “Blogger Secret Ingredient” challenge featuring bell peppers. I waited until the last day to create my entry, but the result is anything but rushed. I’m excited to share my Red Bell Pepper Relish—a simple, flavorful condiment that’s perfect on crackers, cheese, or soft pretzels.
This relish is quick to make and keeps well. It balances sweetness and tang with a touch of heat from red pepper flakes. I plan to jar a larger batch as gifts; it’s far better than store-bought versions. Try it spooned over brie or cream cheese, or serve it as a zippy accompaniment to snacks and sandwiches.
Red Bell Pepper Relish Recipe
(yields about 3/4 cup)
Ingredients:
1 red bell pepper, finely chopped (you can substitute other bell pepper colors)
1/2 small onion, finely chopped
2/3 cup granulated sugar
1/2 cup white vinegar
1/2 teaspoon red pepper flakes (adjust to 1/4 teaspoon for milder heat or add another 1/4 teaspoon for more)
Directions:
Combine all ingredients in a small saucepan and stir to combine. Bring to a gentle simmer over medium heat and cook for 5 minutes, then reduce the heat to medium-low. Continue simmering for about 20 minutes, stirring occasionally, until most of the liquid has reduced and the mixture is glossy and slightly thickened. Remove from the heat and let cool to room temperature before serving. Store in a sealed container in the refrigerator.
This relish is versatile: use it as a spread for sandwiches, a topping for cheese plates, or a bright companion to grilled meats and roasted vegetables. It stores well for several weeks in the refrigerator and makes a thoughtful homemade gift when jarred.