A delicious no-cook sweet pepper relish made with juicy bell peppers and sweet red onion. Pile it on burgers, spoon it over sausages, or serve it as a vibrant side at your next barbecue.
No cook sweet pepper relish
This bright, slightly spicy relish combines finely chopped red and yellow bell peppers with sweet red onion. A touch of chilli and garlic balances the natural sweetness of the peppers, making it an ideal condiment for hamburgers, sausages or grilled meats.
There’s no cooking required and it comes together in minutes. Make it ahead and chill to let the flavors meld — the resting time deepens the taste and texture. It’s a summer staple that’s simple to prepare and keeps well in the fridge.
Think of this relish as summer on a plate.
How to make sweet pepper relish
See the printable recipe card at the end for ingredient quantities and the complete instructions.
This recipe yields about 2 cups of relish, depending on pepper size. A little goes a long way, so feel free to halve the quantities if you prefer a smaller batch.
Ingredients
- 1 large red bell pepper — deseeded and chopped into large pieces
- 1 large yellow bell pepper — deseeded and chopped into large pieces
- 1 medium red onion — peeled and cut into chunks. Aim for roughly 1 part onion to 4 parts chopped peppers by volume.
- 1 teaspoon chopped chilli (adjust to taste). Use jarred chopped chilli for convenience or a small fresh chilli with seeds removed for milder heat.
- 2 cloves garlic or 1 heaped teaspoon prepared chopped garlic
- ½ teaspoon salt
- 2 tablespoons white vinegar or rice wine vinegar (for a sweeter note you can replace 1 tablespoon with 1 tablespoon mirin)
- 2 teaspoons sugar
- ½ teaspoon freshly ground black pepper, or to taste
Step-by-step instructions
- Deseed the peppers and remove the inner membranes. Chop into large pieces.
- Peel the onion and cut into quarters (or chunks appropriate for processing).
- Place the peppers, onion, garlic and chilli into a food processor with ½ teaspoon salt and pulse until the mixture resembles grains of rice. If you don’t have a food processor, finely chop everything by hand with a sharp knife.
- Transfer the chopped vegetables to a glass or ceramic bowl — avoid metal bowls as they can react with the vinegar.
- Add 2 tablespoons white or rice vinegar, 2 teaspoons sugar and a good grating of black pepper (about ½ teaspoon). Stir well to combine.
- Taste and adjust seasoning and heat to your preference.
- Cover and refrigerate for at least 2 hours to allow the flavours to meld; they will intensify as the relish stands.
For a creamier version, drain excess liquid after chilling and fold the relish into 3 tablespoons of mayonnaise.
Store tightly covered in the refrigerator for up to 5 days.
How can I use sweet pepper relish?
This relish is versatile and pairs well with many dishes. Ideas include:
- As a topping for hamburgers
- Spoon over grilled or pan-fried sausages
- Stir a couple of spoonfuls through pasta or rice salads for extra brightness
- Serve alongside quiches, savoury tarts or cheese boards
- Use as a dipping sauce for fried or baked finger foods
- Mix into minced meat for added sweetness and depth in pies or cottage pie
- Top a slice of seeded bread with ham and a spoonful of relish for a quick sandwich
- Make a large bowl for barbecues — it’s a crowd-pleaser
Save for later
Pin or bookmark this recipe so you can make it again. The relish keeps well and is perfect to prepare ahead for gatherings.
📋The recipe
Sweet pepper relish – no cooking required
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 or rice wine vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Deseed the peppers, remove membranes and chop into large pieces.
- Peel the onion and chop into quarters.
- Place peppers, onion, garlic and chilli in a food processor with ½ teaspoon salt.
- Process until the vegetables are about the size of rice grains. Alternatively, finely chop by hand.
- Transfer to a glass or ceramic bowl and stir in 2 tablespoons vinegar, 2 teaspoons sugar and freshly ground black pepper to taste.
- Cover and refrigerate for at least 2 hours to let the flavours meld.
- Serve as a topping for burgers, spooned over sausages or as an accompaniment to grilled foods.
Notes
This relish will stay fresh for up to 5 days when stored tightly covered in the refrigerator.
Nutrition info is for the whole batch and is provided for guidance only.
Nutrition
Calories – 174 kcal | Carbohydrates – 39.8 g | Protein – 4.4 g | Fat – 1.1 g | Sugar – 24.9 g | Sodium – 1204 mg
Nutrition is calculated using an online tool and is for guidance only.
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