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    Home » Snacks and Appetizers

    Published: Jun 10, 2022 · Modified: Aug 11, 2023 by Nora Bourdeau

    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:

    Jump to Recipe Print Recipe
    Equipment: 
    • Food processor 
    • Cookie sheet lined with foil or parchment paper
    Time: 
    • 60 minutes 
    • 10 active
    Produce: 
    • 6 bell peppers (red, yellow, or orange), whole
    • 3-6 jalapeños, whole
    • 3-6 red chili peppers, whole 
    Pantry: 
    • ¼ cup honey 
    • 3 tablespoon rice wine vinegar 
    • 1 teaspoon salt
    • ½ teaspoon fresh ground pepper
    red, yellow, orange peppers with olive oil and salt on cookie sheet
    red, yellow, orange peppers with olive oil, honey, fresh ground pepper, salt in small bowls

    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.

    red, yellow, orange peppers with olive oil and salt on cookie sheet

    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.

    jalapeños and red chili peppers cut in half and seeds removed on wood cutting board
    pepper relish in 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.

    pepper relish in bowl with humus and chips in the background
    The beautiful bowl holding the yogurt dipping sauce was made by John Dorsey a fellow potter and member of the Riverdale Pottery Collective

    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.

    If you’ve tried this Roasted Pepper Relish recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

    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

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    Reader Interactions

    Trackbacks

    1. 5 Easy Summer Appetizers to Bring to a Cookout This Weekend - Balancing Bowls says:
      July 3, 2022 at 2:59 pm

      […] Roasted Red Pepper Relish Easy Tzatziki Sauce […]

      Reply

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    Hi, I'm Nora! balancing bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. 

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