{this is a repost, hope you enjoy seeing it again!}
I am a huge fan of Harry & David’s Onion Pepper Relish, (just not a fan of the price!) so when I saw a recipe for it at Skip To My Lou, I knew I had to try it! Oh boy, am I glad I did. I could not believe how similar it tasted to Harry & David’s, I actually think it is slightly better! It is sweet relish with a bit of a spicy bite. I served it to a group of my girlfriends last night and it got rave reviews!
Onion Pepper Relish
36 oz canned diced tomatoes, drained (I used 2 1/2 14.5 oz cans)
3 bell peppers, seeds and ribs removed (I used one green, one yellow, and one orange)
3 cups sugar (I used pure cane sugar called Rapadura, it keeps your blood sugar levels from spiking!)
1 Tablespoon salt
1/2 teaspoon crushed red pepper flakes
3 jalapeno peppers, seeds and ribs removed
11/2 medium onions
1 cup white vinegar
1 small box powdered pectin (1.75 oz, found in canning supplies of most stores)
Chop all vegetables. This is the hardest part of the whole recipe, the rest is a breeze. A food processor makes the chopping go much quicker.
Mix everything together, except for pectin, in a large pot. Bring to a boil, then reduce heat and simmer for about one hour. Add the pectin and let boil for 1 minute.
Pour relish into half pint jars, leaving about 1/2 inch room. Store in refrigerator for up to 2 weeks, or freeze for up to 2 months. Or, if you are into canning, this would be the ideal recipe!
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I love to serve it dumped over a block of cream cheese surrounded by pita chips or crackers. You can also mix the cream cheese and relish together to make a creamy dip.
This would make a great gift, just attach a tag with serving directions on it.
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Barbara Ruhlman
January 5, 2017 at 11:22 amI’ve made this a couple of times and it is fantastic! I ve found a trick to make this a bit less expensive. You can substitute cornstRch for the sure gel/pectin. It turned out just as tasty.
AmyNewNostalgia
January 6, 2017 at 11:20 amI love that tip! Thank you for sharing…so glad you like the recipe.
judy
February 26, 2015 at 2:43 pmI can only get liquid pectin not powdered. Please tell me how much I should use
for this recipe.
AmyNewNostalgia
February 27, 2015 at 12:58 pmHere is a link that talks about using liquid pectin instead of powdered. Looks like they are quite different, and you would need to add the liquid pectin after boiling, not before. I don’t know how much. I hope the article helps! Thanks for reading. http://www.sbcanning.com/2011/06/powdered-vs-liquid-are-they-all-same.html
New Nostalgia – 9 Ways To Use Jars To Spring Organize And Spring Clean
May 12, 2014 at 8:02 pm[…] or my some of my favorite large-batch recipes, like this Strawberry Freezer Jam or my favorite Pepper Onion Relish. The smaller pint size jars are great for stacking and fitting a lot of food in a small […]
Anonymous
February 24, 2013 at 2:20 amThis is great in chicken salad.
Anonymous
September 4, 2012 at 6:14 pmDo you know how it would turn out with fresh diced tomatoes? We have a TON from our garden and we’re trying to find new ways to can them. My family goes through probably 10-20 jars of this relish at holidays and this would be wonderful- I’m excited to try it!
Becki Young
September 3, 2012 at 1:16 amSo good!! I made a double batch and canned it ..I think I may have to make more by the time I share it with a few like my mom and sister, and I cant hardly stop eating it with cram cheese,and it is wonderful with beans and cornbread too!
Debra Glass
July 2, 2012 at 2:13 amI am a fan of the Harry and David’s relish. I tried making this tonight. I’m looking forward to trying to finished product tomorrow. Thanks so much for the recipe.