• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A blue serving dish with beef osso buco garnished with parsley.
      Rich and tender boneless beef shin osso buco
    • A slice of sticky toffee pudding traybake with toffee sauce glaze on a glass serving platter.
      Easy sticky toffee pudding traybake with toffee sauce glaze
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    • A slice of strawberry mascarpone cake on a blue patterned plate with a cake fork.
      Mascarpone strawberry cake (no butter)
    • Slices of gammon on a white serving platter surrounded by dishes of salads.
      Effortless honey mustard glazed gammon
    • A dark blue serving dish filled with mushroom chicken in mustard sauce. There is a dish of peas in the background.
      Lightly battered chicken with mushroom mustard sauce
    • Overhead shot of a creamy crab and roasted pepper pasta salad. The salad is in a white bowl and is surrounded by dishes of other salads and a platter of cold meat.
      Creamy crab and roasted pepper pasta salad
    • A spoonful of cheesy bacon and onion potato bake being lifted from a serving dish.
      Cheesy bacon and onion potato bake
    • A piece of slow cooker beef short rib on a dinner plate with vegetables. The beef is being pulled apart with a fork. There is a helping of thick gravy over the beef.
      Slow cooker beef short ribs with rich gravy
    • A dish of leftover shepherd's pie topped with potato and sweet potato mash, with a dish of green salad in the foreground.
      Leftover chicken shepherd's pie
    Home » Recipes » Sauces, dips and marinade recipes

    Easy sweet pepper relish - no cooking required

    Published: Apr 13, 2020 · Modified: Jun 27, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    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.

    Overhead shot of a dish of sweet pepper relish.
    Jump to:
    • No cook sweet pepper relish
    • How to make sweet pepper relish
    • How can I use sweet pepper relish?
    • Save for later
    • Related recipes
    • 📋The recipe

    No cook sweet pepper relish

    This is a deliciously spicy relish, made by finely chopping red and yellow bell peppers and sweet red onion. Chilli and garlic enhance the sweet peppery taste that goes so well with a hamburger or spooned over your favourite sausages.

    There's no cooking involved, and it takes 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 will 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!!!

    A dish of sweet pepper relish.

    How to make sweet pepper relish

    **You can get the complete list of ingredients and full instructions on how to make this steak and kidney 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.

    Chopped red and yellow peppers with a red onion and 2 jars of chilli and garlic.

    Ingredients

    • First of all, you will need a red and a yellow bell pepper. Remove the seeds and inner membrane and chop the peppers 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 ¼ of the 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.

    Step-by-step instructions

    A dish of chopped red and yellow peppers and red onion.
    • Place all the above into a food processor, with ½ teaspoon of salt and process until the peppers are about the size of grains of rice.
    • If you don't have a food processor, 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 tablespoons white vinegar or rice wine vinegar
      • 2 teaspoons sugar
      • A good grating of freshly ground black pepper.
    • For a sweeter taste 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.

    To make a creamier dressing 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 in a covered container in the refrigerator.

    A red pepper and yellow pepper along side a dish of sweet pepper relish.

    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!

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Save for later

    Why not pin this sweet pepper relish recipe to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Visit my sauces, dips and marinade recipes for similar recipes. Here are a few you may enjoy:

    • A bowl of jalapeno chili past with a red chili and cloves of garlic.
      Jalapeno chilli paste - add spice to your meals
    • Closeup of arrabbiata sauce with marrow.
      Easy Arrabbiata sauce with marrow
    • A dish of marinara sauce on a table next to a pile of uncooked spaghetti.
      Easy Marinara sauce
    • Tomato passata in a black serving dish next to a pile of fresh tomatoes.
      How to make passata

    📋The recipe

    Overhead shot of a dish of sweet pepper relish.

    Sweet pepper relish - no cooking required

    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.
    Recipe by: Veronica
    Side Dish
    American
    Calories 174
    Prep 10 minutes minutes
    Cook 0 minutes minutes
    Total Time 10 minutes minutes
    Servings: 2 cups of relish (approximately)
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.60 from 5 votes

    (Click the stars to rate this recipe)

    Equipment

    • Food processor OR
    • Sharp knife and chopping board
    • Glass or ceramic bowl

    Ingredients

    • 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

    Instructions

    • 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 ½ 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.

    Notes

    This dish will stay fresh for up to 5 days if stored tightly covered in the refrigerator.
    The nutrition calculation is for the whole amount of relish. 

    Nutrition

    Calories - 174kcal | Carbohydrates - 39.8g | Protein - 4.4g | Fat - 1.1g | Saturated Fat - 0.2g | Cholesterol - 1mg | Sodium - 1204mg | Potassium - 687mg | Fiber - 6.2g | Sugar - 24.9g | Calcium - 66mg | Iron - 2mg

    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.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    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.

    More Sauces, dips and marinade recipes

    • 2 oven-roasted duck legs in a baking dish with potatoes and carrots.
      Roast duck legs with red wine sauce
    • A plate of sausages on a bed of sweet potato mash covered in tomato and onion gravy with a side helping of peas.
      Sausage in tomato and onion gravy
    • A jar of tomato jam with a spoonful being scooped out.
      Tomato jam
    • Microwave lemon curd in a glass jar with a spoon.
      Microwave lemon curd (2-minute recipe)
    181 shares
    • Share on Facebook18
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    4.60 from 5 votes (5 ratings without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.