Tomato Sweet Pepper Relish
Bursting with juicy tomatoes, colorful sweet peppers and crisp sweet onions, this vibrant relish strikes the perfect balance of sweet, tangy and savory. Spoon it over burgers, grilled chicken, hot dogs or sausages, pile it onto sandwiches, or serve it alongside your favorite cheeses and crackers. It's an easy way to preserve the best flavors of the season—and a delicious addition to almost any meal. This recipe makes about 2 pints.
prep time
20 minutes
cook time
35 minutes
Ingredients
3 cups ripe tomatoes, seeded and finely diced
2 large sweet onions, finely diced
3 sweet bell peppers (red, yellow and orange), finely diced
2 cloves garlic, minced
1 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon crushed red pepper flakes (optional)
2 large sweet onions, finely diced
3 sweet bell peppers (red, yellow and orange), finely diced
2 cloves garlic, minced
1 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon crushed red pepper flakes (optional)
Directions
Combine the tomatoes, sweet onions, bell peppers and garlic in a large saucepan.
Stir in the apple cider vinegar, sugar, Dijon mustard, salt, pepper, celery seed, mustard seed and crushed red pepper flakes, if using.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and simmer for 30–35 minutes, stirring occasionally, until the vegetables soften and the relish thickens.
Taste and adjust the seasoning if needed. For a sweeter relish, stir in an extra tablespoon of sugar.
Let cool completely, then transfer to clean jars or airtight containers. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Cook's tip: For the best flavor, let the relish chill overnight before serving. It's delicious on grilled burgers, brats, pulled pork sandwiches, baked potatoes, scrambled eggs and charcuterie boards—and keeps well in the refrigerator for up to two weeks.
Stir in the apple cider vinegar, sugar, Dijon mustard, salt, pepper, celery seed, mustard seed and crushed red pepper flakes, if using.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and simmer for 30–35 minutes, stirring occasionally, until the vegetables soften and the relish thickens.
Taste and adjust the seasoning if needed. For a sweeter relish, stir in an extra tablespoon of sugar.
Let cool completely, then transfer to clean jars or airtight containers. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Cook's tip: For the best flavor, let the relish chill overnight before serving. It's delicious on grilled burgers, brats, pulled pork sandwiches, baked potatoes, scrambled eggs and charcuterie boards—and keeps well in the refrigerator for up to two weeks.
