23 pepper relish recipes

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Turn a potato into a full blown sandwich by stuffing it into this SPUDWICH!

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

Pottsfield pickles, a sweet-spiced relish of green and red tomatoes, onions, peppers, and celery in a cinnamon-clove brine. End-of-season Appalachian classic for the cellar.

Grilled rum-soaked shrimp with tropical mango-lime relish, bell peppers, curry, and pineapple juice. Caribbean-inspired skewered shrimp with a sweet-spicy salsa for summer grilling.

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

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.

Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

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.

Herb-roasted beef tenderloin with rosemary, garlic, cumin, and oregano. Roasted high and fast at 400F (200C), then paired with a bright roasted red pepper and papaya relish.