37 pepper relish recipes

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Grilled red pepper and tomato relish with fresh basil and lemon juice. A bright, smoky topping for grilled fish, especially tuna, with no added oil.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Fresh lime-pineapple relish with chopped pineapple, red bell pepper, green onions, lime zest, and ginger. A bright no-cook tropical condiment for grilled fish, chicken, or pork.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.