Harry Davids Sweet and Hot Pepper and Onion Relish Clone
Elevate your condiment game with this irresistible clone of Harry Davids Sweet and Hot Pepper and Onion Relish! Bursting with vibrant flavors, this homemade delight combines the natural sweetness of red and green bell peppers with a spicy kick from jalapeños, balanced perfectly by tangy apple cider vinegar and a touch of sugar. The addition of yellow onions and crushed red pepper flakes creates a bold, versatile relish that complements everything from burgers and hot dogs to cheese platters and roasted meats. Whether you prefer it thickened with pectin for a jam-like consistency or left as-is for a looser texture, this relish is easy to prepare and delivers gourmet flavor in every bite. Perfect for gifting or canning, this kitchen staple is a must-try for relish enthusiasts.
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Recipe Information
Ingredients
- 4 cups (diced) Red bell pepper
- 4 cups (diced) Green bell pepper
- 6 medium (seeded and finely chopped) Jalapeño peppers
- 2 cups (finely diced) Yellow onion
- 4 cups Granulated sugar
- 2 cups Apple cider vinegar
- 2 teaspoons Salt
- 1 teaspoon Crushed red pepper flakes
- 3 tablespoons (optional for thicker consistency) Pectin
Instructions
Wash, core, and dice the red and green bell peppers into small, even-sized pieces. Seed and finely chop the jalapeño peppers, and finely dice the yellow onion.
In a large non-reactive pot, combine the diced bell peppers, jalapeños, onions, sugar, apple cider vinegar, salt, and crushed red pepper flakes.
Stir the mixture well to combine, and place the pot over medium heat.
Bring the mixture to a gentle boil and then reduce the heat to medium-low. Simmer uncovered for about 40-45 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced and thickened.
If you prefer a thicker relish, stir in 3 tablespoons of pectin in the last 5 minutes of cooking, following the package instructions for dissolving it properly.
Once cooked, remove the pot from heat. Allow the mixture to cool slightly before transferring it into sterilized jars or containers.
Seal the jars and refrigerate for at least 24 hours to let the flavors meld. The relish can be stored in the refrigerator for up to 2 weeks, or processed in a water bath for longer-term canning storage.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 912.7 g | 332% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 857.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3447 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
