Roasted Pepper Relish 

Roasted Pepper Relish is super easy to make and amazingly flavorful. It’s delicious served as a salsa-like dip or spread on sandwiches to give them a surprising kick.

What you need to make to make Roasted Red Pepper Relish:

You could vary the spice level of this relish depending on the peppers you pick. My standard ratio is 6 bell peppers, 3 to 6 jalapeños, and 3 to 6 red chili peppers depending on size.

Preheat the oven to 425°. Line a cookie sheet with aluminum foil or parchment paper. After placing the whole peppers on the cookie sheet, drizzle with olive oil and generously salt the peppers.

Roast the peppers for roughly 30 minutes or until the peppers start to blister, rotating them halfway through.

Allow the peppers to cool completely. Once cooled, cut off the tops of the peppers, slice them in half and use your knife to scrape all of the seeds and white membrane away from the flesh of the pepper. Discard seeds and place the flesh into a food processor.

Add the salt, pepper, vinegar, and honey to the food processor and pulse until you reach the desired consistency. I like the relish to be smooth enough to be easily scooped as a dip but chunky enough that it has some texture.

Store the relish in the refrigerator and enjoy it as a dip, spread, or condiment.

More Flavor-Boosters

My go-to flavor boosters are an effortless solution for preparing delicious meals in the kitchen. With a handful of sauces and spreads readily available in the refrigerator, I can whip up mouthwatering dishes with minimal planning or effort. I have a range of flavor-boosting recipes, including pickled onions, marinated feta with oil, lemon and rosemary, pickled daikon radish, and mustard shallot dressing. Give them a try and elevate your meals with a burst of flavor!

Check out my full list of Italian Summer Recipes.

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Recipe

Roasted Pepper Relish

Roasted pepper relish is super easy to make and amazingly flavorful. It’s delicious served as a salsa-like dip or spread on sandwiches to give them a surprising kick.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 2 minutes mins

Course Side Dish

Cuisine American

Servings 8

Calories 50 kcal

Equipment

• Food processor 
• Cookie sheet lined with foil or parchment paper

Ingredients

  

• 6 bell peppers whole red, yellow or orange
• 3-6 jalapeños whole
• 3-6 red chilli peppers whole
• ¼ cup honey
• 3 tablespoon rice wine vinegar
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper

Instructions

 

• Preheat the oven to 425°.
• Line a cookie sheet with aluminum foil or parchment paper.
• After placing the whole peppers on the cookie sheet, drizzle with olive oil and generously salt the peppers.
• Roast the peppers for roughly 30 minutes or until the peppers start to blister, rotating them halfway through.
• Allow the peppers to cool completely.
• Once cooled, cut off the tops of the peppers, slice them in half and use your knife to scrape all of the seeds and white membrane away from the flesh of the pepper. Discard seeds and place the flesh into a food processor.
• Add the salt, pepper, vinegar, and honey to the food processor and pulse until you reach the desired consistency.

Notes

You could vary the spice level of this relish depending on the peppers you pick. My standard ratio is 6 bell peppers, 3 to 6 jalapeños, and 3 to 6 red chili peppers depending on size.

I like the relish to be smooth enough to be easily scooped as a dip but chunky enough that it has some texture.

Keyword dip, snack, spread