Banana Pepper Relish

This banana pepper relish is a tangy, sweet condiment that dresses up everything from hot dogs to tacos. It’s a vibrant, colorful pepper mixture that tastes as good as it looks, perfect for late summer when the plants are producing lots of peppers. The first time I made a relish, I tossed all the peppers in to cook at once, and it came out dull and mushy with no texture at all. Adding the bell pepper last is the trick to keeping that nice crunch and bright color.

What I love is how it puts a good amount of fresh peppers to use, a great way to preserve a late-summer harvest. It’s slightly spicy but still sweet, and you can easily customize the heat. Omit the Fresno pepper and use red bell instead for a no-heat version, or use spicier peppers if you want more kick. It also scales up easily, which makes it great for gifting.

Here’s the kitchen tip that I learned through testing. Add the yellow bell pepper at the very end, cooking it separately. If you cook it with everything else, it goes soft and dull, but adding it last gives the relish a nice crunch and a more vibrant color. It’s worth the extra few minutes of cook time. So simmer the rest first, then stir in the bell pepper near the finish.

And cook the sweet peppers along with the hot pepper for at least 10 minutes, which helps mellow the spice. That longer simmer rounds off the heat from the Fresno so the relish stays balanced and sweet rather than sharp. You’ll smell that tangy, sweet pepper thing as it cooks down and thickens. Let it cool slightly, then jar it up.

Why You’ll Love This Recipe

It’s tangy and sweet. A vibrant pepper relish with the perfect balance of sweet and tang.

It uses up a harvest. A great way to preserve and use a late-summer abundance of peppers.

The heat is customizable. Make it spicy with hot peppers or skip the Fresno for a no-heat version.

It’s versatile. Great on hot dogs, burgers, sandwiches, tacos, pizza, and more.

Ingredients

Here’s everything you’ll need:

• 1 cup banana peppers, finely chopped
• 1 small red Fresno pepper, finely chopped
• 1/2 cup white onion, finely chopped
• 1 clove garlic, minced
• 1 yellow bell pepper, finely chopped
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 tsp fine sea salt
• 1/4 tsp mustard seed
• 1/4 tsp celery seed

How to Make Banana Pepper Relish

1. Make the Brine

In a medium pot, add the vinegar, sugar, salt, mustard seed, and celery seed. Bring it to a boil over medium heat and stir until the sugar dissolves.

2. Add the Peppers

Add the chopped banana peppers, Fresno pepper, white onion, and minced garlic. Lower the heat and simmer for about 5 minutes, until the vegetables begin to soften.

3. Simmer It Down

Continue simmering for another 10 to 12 minutes, stirring occasionally, until the relish thickens and the flavors meld. This also mellows the heat.

4. Cook the Bell Pepper

Add the chopped yellow bell pepper and cook an additional 2 to 3 minutes, just until it starts to soften. Adding it last keeps its crunch and color.

5. Cool Slightly

Remove the relish from the heat and let it cool slightly before jarring.

6. Jar It

Transfer the relish to clean jars and store it in the fridge.

Expert Tips

Add the bell pepper last. Cooking it separately keeps the relish crunchy and vibrant instead of dull.

Simmer the hot pepper at least 10 minutes. The longer cook mellows the heat for a balanced relish.

Chop everything finely. Even small pieces give the relish a nice consistent texture.

Adjust the heat to taste. Use spicier peppers for more kick, or red bell to skip the heat.

Let it cool before jarring. It thickens a bit more as it cools.

Recipe Variations and Add-ins

You can omit the Fresno and use red bell pepper for a no-heat version.

Use spicier peppers in place of the banana peppers for a hot relish.

You can use white vinegar in place of the apple cider vinegar for a different flavor.

Scale the recipe up to make a bigger batch for gifting.

You can add extra spices like coriander seed to mix it up.

What to Serve With This Recipe

Spoon it onto hot dogs and burgers. The tangy relish adds a zesty kick. It’s perfect cookout food.

Spread it on sandwiches like a tuna melt or grilled cheese. It livens them up. The two go hand in hand.

Serve it with cream cheese on crackers. The sweet-tangy relish pairs with the creamy cheese. It makes an easy snack.

How to Store This Recipe

Store the relish in jars in the refrigerator for up to two weeks. The flavors continue to meld over the first day or so.

Note that this relish is intended for the fridge, not water bath canning or long-term preservation. Keep it cold and use a clean utensil each time to keep the jar fresh.