Pickles, relish, sauerkraut, kimchi… I love it all. If it has a salty and tangy taste then I am most likely enthusiastically on board! If you feel similarly then today’s recipe is for you. This easy homemade Pepperoncini Relish comes together in a snap and will elevate any meal or snack table. Spoon it on top of hot dogs, serve it over cream cheese with crackers, or mix it into egg salad. The possibilities are endless with this stuff!
If you aren’t a huge fan of spice, there’s no need to worry. While this relish does have pickled jalapenos in it, it’s not lovely hot. If you want to tone down the spice level just reduce the amount of jalapenos and add a little more sweetener to your relish. If you’ve serving it over cream cheese it really mellows out!
This recipe is easiest with the use of a food processor, but in a pinch you could hand chop the ingredients! Then the flavors all meld together on the stovetop and soften up just a bit. Drain off any liquids before stirring in some honey and oil for a finishing touch. Serve it right away or store it in a canning jar and pop it in the fridge another day. Give this easy relish recipe a try and you’re sure to love it!
Cakenknife.comPepperoncini Relish
Ingredients
- ¾ cup sliced Greek pepperoncinis
- ½ cup sliced tamed jalapeno peppers
- 1 red pepper, deseeded and chopped
- ½ yellow pepper, deseeded and chopped
- ⅓ cup roughly chopped white onion
- 2 cloves garlic
- 3 tablespoon pepperoncini juice from jar
- Pinch red pepper flakes
- 1 tablespoon olive oil
- 1-2 tablespoons honey or granulated sugar
- Salt and pepper to taste
Preparation
- In the bowl of a large food processor, add all pepper, onion, and garlic. Pulse very briefly until ingredients are evenly chopped, but not a paste.
- Transfer mixture to a small saucepan over medium heat. Add pepperoncini juice and red pepper flakes and cook for 4-5 minutes.
- Drain off any extra liquid then mix in oil, sweetener, and salt and pepper to taste.
- Serve over cream cheese as an appetizer, on hotdogs and burgers, or even on a grilled cheese! Store in an airtight container in the fridge.
Recipe adapted from Cakenknife.com