Sweet Pepper Relish
Sweet Pepper Relish is a versatile condiment. You can mix it with cream cheese to make a spread for crackers or slices of baguette. You can make it into a jelly. You can jar it and save it to give out as gifts or to use at some future date. You can use it as a glaze for pork or ham. It can serve as a sweeter version of salsa. You can put it on eggs. You can...well, you get the picture!
We make and use this relish on sausage, hot dogs, brats, and wursts. We also use it when we wrap our ribs during barbeque competitions to give them an extra layer of flavor. We also like a little "heat" so we add some pickled jalapenos.
It will take about 45 minutes to prep, and about an hour of simmering to reduce it down to the right texture. We make it fresh and it goes quickly, so we won't be covering how to jar the relish for long-term storage.
- 2 cups tomatoes, chopped
- 2 cups red bell peppers, chopped
- 1 1/3 cup onions, chopped
- 1/3 cup pickled jalapeno peppers, chopped
- 1 cup white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 Tablespoon salt
- 1 1/2 cup sugar
- 4 ounces tomato paste
Place all the ingredients in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 to 1½ hours, uncovered, stirring occasionally.