The red pepper relish recipe

Pinterest LinkedIn Tumblr +

This relish is divine with the Mushroom & Leek Quiche, but you could also use it in place of a hot sauce to pair with other brunch fare like The Big Brekky Skillet or The Best Breakfast Sandwich. It’s even a tasty dip for the Herb-Loaded Sausage Rolls (this page).

  • Yield: 1 cup
  • Preparation Time: 20 Minutes
  • Cooking Time: 20 Minutes


  • 2 cups finely chopped red bell pepper (about 2 peppers)
  • 1 cup finely chopped onion (about 1 onion)
  • 2 tablespoons olive oil
  • 5 to 6 garlic cloves, minced
  • 1 teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard or mustard powder
  • ½ cup sugar
  • ½ cup white wine vinegar
How to Make It
  1. Sauté the bell pepper and onion in the olive oil in a saucepan over medium heat for 3 to 4 minutes until soft and fragrant.
  2. Add the garlic, salt, red pepper flakes, and mustard and sauté, stirring frequently, for about 5 minutes, reducing heat to medium-low so the garlic doesn’t burn.
  3. Add the sugar and vinegar, bring to a simmer, and cook, stirring occasionally, for 10 minutes until most of the liquid is absorbed.
  4. Let cool completely before storing in the fridge or serving over warm quiche. Consume within 7 days.

Comments are closed.