A delicious no-cook sweet pepper relish with juicy bell peppers and sweet red onion. Pile it on your hamburger, liven up your sausages or even serve it as a side dish with a barbeque.
**As an Amazon affiliate, I earn from qualifying purchases.**
No cook sweet pepper relish
This is a deliciously spicy relish, made by finely chopping red and yellow bell peppers and sweet red onion. It’s livened up by the addition of chilli and garlic and has a lovely sweet peppery taste that goes so well with a hamburger, or spooned over your favourite sausages.
There’s no cooking involved, and it takes literally minutes to make. Make it in advance and chill in the fridge to give those delicious flavours time to mingle. I can practically guarantee that this is going to become your new favourite condiment once the barbeque season gets into swing.
I think this dish of sweet pepper relish is like summer on a plate!!!
How to make sweet pepper relish
You can get the complete list of ingredients and full instructions on how to make these scalloped potatoes in batter on the printable recipe card at the end of this post.
This recipe makes about 2 cups of relish, depending on the size of the peppers, but a little goes a long way so you could halve the quantities if you wanted to.
- First of all you will need a red and a yellow bell pepper. Remove the seeds and inner membrane and chop into large pieces.
- Peel a small to medium sized red onion and cut into chunks. The size of the onion will depend on the size of your peppers. You are looking for about 1/4 of chopped onion by volume to the chopped peppers.
- You will also need a teaspoon of chopped chilli. I like the convenience of a jar of ready chopped chillies, but you could use a small fresh chilli with the seeds removed if you wish. You can make this relish as mild or as spicy as you like. Just adjust the amount of chilli according to your own taste.
- The same goes for garlic. I used a heaped teaspoon of prepared chopped garlic, but you could add 2 peeled cloves of garlic instead.
- Place all the above into a food processor, with 1/2 teaspoon of salt and process until the peppers are about the size of grains of rice.
- If you don’t have a food processor, just chop everything finely, using a sharp knife (it will take a while 🙂 ).
- Remove the chopped peppers and onion from the food processor and place into a glass or ceramic bowl. Don’t use a metal bowl – it may cause a reaction with the vinegar.
- Add the rest of the ingredients and stir well.
- 2 tablespoon white vinegar or rice wine vinegar
- 2 teaspoons sugar
- A good grating of freshly ground black pepper.
- For a sweeter taste you could substitute 1 tablespoon white vinegar with 1 tablespoon mirin.
- Taste for seasoning and heat and adjust if necessary.
- Cover with a lid and place in the refrigerator to chill for at least 2 hours. The flavours will intensify on standing.
For a creamier dressing you could drain the liquid, once the standing time is over, and mix with 3 tablespoons of mayonnaise.
This sweet pepper relish will stay fresh for up to 5 days stored tightly covered in the refrigerator.
How can I use sweet pepper relish?
This is a very versatile side dish, and goes well with so many things.
- Eat it as a relish on a hamburger
- Spoon over your favourite sausages
- Stir a couple of spoonfuls into this orzo pasta summer salad for extra flavour.
- Serve alongside this crustless ham, cheese and sweetcorn quiche
- Use as a dipping sauce with scalloped potatoes in batter or with sesame chicken strips
- Stir some into the mince when making cottage pie
- Top a slice of seeded Irish soda bread with a slice of ham and a spoonful of sweet pepper relish.
- Eat with a piece of cheese and a sausage roll for a quick lunch.
- And of course, don’t forget to make a big bowlful when you next enjoy a barbeque!
Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius and Gas marks.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.
Pin for later
Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.
Recipe – Sweet pepper relish
Sweet pepper relish – no cooking required
(Click the stars to rate this recipe)
- Sharp knife and chopping board
- Glass or ceramic bowl
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 teaspoon chopped chilli
- 2 cloves garlic
- 2 tablespoons white vinegar or rice wine vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Deseed the peppers and remove the inner membrane. Chop into large pieces
- Peel the onion and chop into quarters
- Place the peppers, onions, garlic and chilli in a food processor. Add ½ teaspoon salt
- Process until the peppers and onions are the size of rice grains.
- Place the chopped vegetables in a glass or ceramic bowl and add 2 tablespoons white vinegar, 2 teaspoons sugar and a good grating of black pepper to taste (about 1/2 teaspoon)
- Stir well, cover with a lid and place in the refrigerator to chill for at least 2 hours.
- Serve as a topping for a hamburger, pour over sausages or serve as an accompaniment to a barbeque.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!
If you’d like to continue browsing, just click on this link to all my recipes.