Red Pepper Relish

Photo: John Kernick
Makes 1 1/2 cups

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.


  • 2 teaspoons extra-virgin olive oil

  • 4 medium red bell peppers, diced small

  • 1 medium red onion, diced small

  • Coarse salt and ground pepper

  • ½ cup red-wine vinegar

  • ¼ cup sugar

  • 1 ½ teaspoons vinegar


  1. In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Cook's Notes

More Ideas for Red Pepper Relish

Stir a spoonful into chicken or tuna salad.
Spoon on top of steak or grilled pork chops.
Use to top hummus and serve with crudites.
Spread inside a grilled cheese sandwich before cooking.
Add to a turkey or ham wrap.
Toss with pasta and fresh oregano.

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