This red pepper relish is smoky, sweet and lightly spicy. Made from plenty of red peppers, onions, warm spices and vinegar, it’s an excellent homemade condiment to spoon over burgers, pair with cheese, spread on sandwiches or add to a grazing board. If you enjoy keeping homemade condiments in the fridge, this is one you’ll reach for again and again.
Table of Contents
- A New Favorite Condiment!
- Ingredients
- How To Make Red Pepper Relish
- Use A Food Processor
- What To Serve With Red Pepper Relish
- How To Store + Freeze
- Frequently Asked Questions
- Red Pepper Relish Recipe
A New Favorite Condiment!
I can’t stop recommending this relish — it’s that good. The texture is thick with bits of pepper and onion still intact, and the smoked paprika and cumin give it a warm, slightly smoky character that lifts simple dishes.
It’s especially good with cheese: serve a spoonful beside brie or goat cheese with crusty bread or thin crackers for an easy, flavorful cheeseboard. It also brightens sandwiches, grilled cheese and burgers, and works well alongside other homemade condiments.
Ingredients
- Cumin Seeds – Adds a warm, earthy note that complements the sweet peppers.
- Caraway Seeds – Brings subtle savory depth.
- Yellow Onions – Provide sweetness and help build a thick texture.
- Garlic – Adds aromatic flavor that pairs well with smoky spices.
- Red Peppers – The main ingredient. Choose ripe, sweet red peppers for the best color and flavor.
- Smoked Paprika – Gives the relish its distinctive smoky taste.
- Red Chili Flakes – For a gentle heat; reduce or omit to make it milder.
- Salt
- Black Pepper
- Red Wine Vinegar – Adds tang and depth.
- White Vinegar – Helps balance sweetness and aids preservation.
- Balsamic Vinegar – Contributes richness and a subtle sweetness.
- Granulated Sugar – Sweetens and helps the relish develop a glossy finish.
- Dark Brown Sugar – Adds a deeper, molasses-like sweetness that complements the smoked spices.
How To Make Red Pepper Relish
Start by heating the cumin and caraway seeds in a heavy-based pot with a splash of olive oil. Heat on high for 1–2 minutes until the seeds begin to pop — this releases their oils and intensifies their flavor. A wide pot is ideal because it helps moisture evaporate and produces a thick relish.
Reduce the heat to medium and add the diced onions and garlic with the remaining olive oil. Toss to coat and cook for 2–3 minutes until the onions begin to soften.
Stir in the smoked paprika and cook for another 1–2 minutes to bloom the spice.
Add the diced red peppers, red chili flakes, salt and black pepper. Stir and cook on medium for about 5 minutes so the peppers start to break down.
Stir in both sugars and all the vinegars. Increase the heat to bring the mixture to a boil, then lower to a medium simmer. Cook uncovered for around 45 minutes, stirring occasionally, until the relish is thick and glossy and most of the liquid has evaporated.
While the relish simmers, sterilize jars by filling them with boiling water and letting them sit for five minutes. Use a funnel and ladle to transfer the hot relish into jars, seal immediately, and allow to cool at room temperature. Refrigerated, the relish will keep for up to six months.
Kate’s Pro Tip
Use A Food Processor
To speed things up, dice the onions and red peppers in a food processor. It’s a real time-saver when making a large batch.
What To Serve With Red Pepper Relish
This relish is extremely versatile. It’s excellent with soft cheeses such as brie or goat cheese on a grazing board, paired with crackers or crusty sourdough. Spoon it onto burgers, sausages or sandwiches, or use it to brighten grilled vegetables and cold meats. It also pairs nicely with other homemade condiments on a cheeseboard.
How To Store + Freeze
Fridge – Once sealed and cooled, store in the refrigerator for up to 6 months.
Freezer – Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before use and leave some headroom in containers for expansion.
Frequently Asked Questions
Yes. Reduce or omit the red chili flakes to make the relish milder.
You can, but red peppers tend to be the sweetest and give the richest color.
It may need more time to simmer. Continue cooking until it becomes thick and glossy.
Yes. Sterilizing 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 (approximately 8 oz / 240 ml 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 ground black pepper
- 100 g red wine vinegar
- 230 g white vinegar
- 20 g balsamic vinegar
- 100 g granulated sugar
- 50 g dark brown sugar
Instructions
- Heat the cumin and caraway seeds in a heavy-based pot with a splash of olive oil on high for 1–2 minutes until they start to pop.
- Lower the heat to medium and add the diced onions and garlic with the remaining olive oil. Cook for 2–3 minutes until softened.
- Stir in the smoked paprika and cook for 1–2 minutes to release the aroma.
- Add the diced red peppers, red chilli flakes, salt and black pepper. Cook for 5 minutes on medium heat.
- Add both sugars and all vinegars. Bring to a boil, then reduce to a medium simmer and cook uncovered for about 45 minutes, until thick and glossy.
- While simmering, sterilize three jars by filling them with boiling water and letting them sit for five minutes, then emptying.
- Ladle the hot relish into the sterilized jars using a funnel, seal immediately, and leave to cool at room temperature.
- Store in the refrigerator for up to 6 months.
Notes
Red Peppers – About four large peppers yielded roughly 750 g diced in this recipe.
Onions – Two medium onions produced approximately 400 g diced.
Nutrition
Per serving (about 2 tablespoons): 41 kcal; Carbs 9 g; Protein 1 g; Fat 0.3 g; Sodium 665 mg. Nutrition information is an approximation.
Like this? Rate and comment below!
