Quick Pepper Relish Recipe

Warmer weather seems to be here (hopefully to stay). I can’t wait to get into my garden and start enjoying being outside. After a long day of yard work, I’ll be honest, it can be hard to get into the mood to cook something for dinner. If you’re in the same boat, give this Quick Pepper Relish Recipe a try. It’s delicious on top of hot dogs, sausages, or burgers.

This sweet and slightly spicy condiment could not be any easier to make.

It starts off with dicing up a handful of mini peppers (any color of your choosing).

A little onion, and for the splash of heat, a jalapeno pepper too.

Next, add the chopped peppers and onion to a skillet with a little olive oil and garlic.

Cook for a few minutes before adding in the apple cider vinegar, honey, and mustard seeds.

Then just let the mixture bubble away, stirring often, until the liquid has mostly reduced.

What will be left behind in the pan is a delicious sweet, tangy, and slightly spicy relish.

You can serve this warm, but I think it is extra flavorful after it has had a chance to cool and sit. Preferably overnight in the fridge (or up to a couple weeks in an airtight container).

This is one of those dishes that gets better with age.

Like fine wine.

Or me in my thirties (Just kidding on that last point).

When the relish is ready, serve it on top of a hot dog, sausage (I love cutting a smoked sausage in half and then charring it a bit in a cast iron pan), or even as a condiment for your grilled burgers.

If you are looking for a great dip to go with an assortment of crackers- try spreading this on a softened block of cream cheese. It’s amazing. I promise.