Tangy Pepperoncini Relish – You know when you want something to instantly wake up your taste buds? That’s where this Tangy Pepperoncini Relish comes in! It’s spicy, sweet, and tangy all rolled into one perfect little condiment. Whether you’re looking to level up a burger or throw it over some cream cheese as an appetizer, this relish will do the trick. And the best part? It takes only 15 minutes to whip up. Who doesn’t love a quick, flavorful fix?
The first time I made this, I was in one of those moods where regular condiments just weren’t cutting it. You know the kind, right? Burgers on the grill, but ketchup and mustard felt too basic. So, I grabbed a jar of pepperoncinis and threw together this relish on a whim. And, oh wow—it was a game changer. My husband, who’s usually not into anything too spicy, loved it! Even my kid, who normally avoids anything with a hint of heat, kept coming back for more. Now we always keep a jar in the fridge because it makes everything taste better. Isn’t it amazing when a last-minute experiment becomes a household staple?
What makes this Tangy Pepperoncini Relish truly special?
This relish is everything you didn’t know you needed. It’s got just the right amount of kick from the pepperoncinis and jalapeños, but the sweetness from the honey (or sugar) mellows it out perfectly. Plus, those crunchy red and yellow peppers? They add this awesome texture that makes every bite interesting. And let’s not forget the versatility. You can slather it on burgers, dollop it on grilled cheese, or even serve it as an appetizer over cream cheese with crackers. Basically, it’s the kind of recipe that works with everything and never gets boring. What’s not to love?
What You Need To Make This Tangy Pepperoncini Relish Recipe?
Greek Pepperoncinis: These are the stars of the show! They bring that perfect mix of tang and mild heat. If you’re new to them, don’t worry, they’re not too spicy—they just give the relish a nice little kick. Plus, we’re using the juice from the jar for extra flavor. Waste not, right?
Tamed Jalapeños: These guys are great because they give you that jalapeño flavor without setting your mouth on fire. If you want to dial up the heat, feel free to swap them out for regular jalapeños. But if you’re like me and like a more balanced heat, stick with the tamed version.
Red and Yellow Peppers: These colorful beauties add sweetness and crunch. They’re basically the balance to all that tang and spice from the pepperoncinis and jalapeños. Plus, they brighten everything up, both in flavor and looks!
White Onion & Garlic: Onion and garlic are like the flavor backbone of this relish. They add depth without overpowering the other ingredients. Don’t worry, they mellow out during cooking, so you won’t get a raw onion bite.
Pepperoncini Juice: Don’t throw out that jar of pepperoncinis after you’ve fished out what you need! The juice is packed with flavor, and it’s what gives this relish that tangy kick we love. Seriously, it’s liquid gold.
Honey or Sugar: Whether you go with honey or sugar, this sweetener is key to balancing out the heat. It cuts through the tang and rounds out the flavors, making every bite perfectly balanced. You could even adjust the sweetness based on your preference—want more sweetness? Add a little extra!
Olive Oil: A touch of olive oil adds just the right amount of richness and helps bring everything together. It’s like the glue that binds all these delicious flavors into one awesome relish.
Steps To Make Tangy Pepperoncini Relish:
First, get out your food processor. Throw in the pepperoncinis, jalapeños, red and yellow peppers, onion, and garlic. Now, give it a few quick pulses—just enough to chop everything up nicely, but don’t go overboard. You want some texture here, not a paste!
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Transfer it to a saucepan. Pour the mixture into a small saucepan and set it over medium heat. Add that pepperoncini juice and a pinch of red pepper flakes for a little extra heat. Let it cook for about 4-5 minutes, just enough to soften everything up and let the flavors meld together.
Drain off the liquid. Once it’s done cooking, drain off any extra liquid. You don’t want it too watery. After that, stir in the olive oil, a tablespoon or two of honey (or sugar, your choice), and season with salt and pepper. Give it a taste—if it needs more sweetness or seasoning, go ahead and adjust it to your liking.
Serve it up! This relish is awesome on top of cream cheese as a quick dip with crackers, or slather it on burgers, hotdogs, or even grilled cheese. Store any leftovers in an airtight container in the fridge, and you’ll have it ready to go whenever the craving strikes.
Tip:
Here’s a little secret to make your Tangy Pepperoncini Relish even better—let it hang out in the fridge for a few hours, or even overnight, before you dive in. I know it’s tempting to dig in right away (I get it, I do), but trust me on this one. Letting it chill gives all the flavors time to really settle and blend together. The tanginess from the pepperoncini, the sweetness from the honey, and that gentle heat from the jalapeños? It all gets better with a little time. And if you’re feeling adventurous, toss in some fresh herbs like parsley or cilantro for an extra pop of freshness. Oh, and one more thing—if you like your relish spicier, just throw in more red pepper flakes, or if you’ve got a sweet tooth, add a touch more honey. Make it exactly how you like it!
Frequently Asked Questions:
Can I make this relish spicier?
Yes! If you like a little more heat, swap the tamed jalapeños for regular ones, or even toss in a serrano pepper if you’re feeling adventurous. You could also increase the red pepper flakes to your liking. Just keep in mind that a little goes a long way, so add the heat gradually and taste as you go!
How long can I store this relish?
You can store this relish in an airtight container in the fridge for about a week. Just make sure it’s tightly sealed so it stays fresh. The longer it sits, the more the flavors deepen, so don’t be surprised if it tastes even better after a day or two!
What can I serve this with besides burgers and hotdogs?
Oh, so many things! This relish is amazing spread over cream cheese and served with crackers for a quick appetizer. It’s also fantastic in grilled cheese, on top of scrambled eggs, or even stirred into pasta salads. Basically, anywhere you want a burst of flavor, this relish will work.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tangy Pepperoncini Relish
Ingredients
- ¾ c sliced Greek pepperoncinis
- ½ c sliced tamed jalapeños
- 1 red bell pepper deseeded and chopped
- ½ yellow bell pepper deseeded and chopped
- ⅓ c roughly chopped white onion
- 2 cloves garlic
- 3 tbsp pepperoncini juice from the jar
- Pinch of red pepper flakes for a little extra heat, but optional
- 1 tbsp olive oil
- 1-2 tbsp honey or granulated sugar your choice—sweeten it to your liking
- Salt and pepper to taste season generously!
Instructions
- Start by tossing all the peppers, onion, and garlic into a large food processor. Give it a few quick pulses—just enough to chop everything up evenly. You want it to be chunky, not smooth like a paste.
- Next, transfer the mixture to a small saucepan and set it over medium heat. Pour in the pepperoncini juice and sprinkle in the red pepper flakes. Let it all cook for about 4-5 minutes, just until everything softens and the flavors start to blend.
- Once that’s done, drain off any extra liquid (you don’t want it too watery), and stir in the olive oil, your choice of sweetener (honey or sugar), and season with a little salt and pepper. Take a quick taste and tweak the seasoning if you think it needs a little more.
- This relish is perfect for spreading over cream cheese as a dip, piling onto hotdogs and burgers, or even layering into a grilled cheese. Make sure to store any leftovers in an airtight container in the fridge—it’ll keep for a while and get even more flavorful!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
