This Red Bell Pepper Relish recipe is made with loads of farm fresh red capsicum/ red bell pepper, a small onion, some vinegar, salt, smoked paprika for the extra oomph and a secret ingredient…. green cooking apple 🍏 (Granny Smith apple) pieces!
Granny Smith apples are my favourite cooking apples for apple pies, apple chutney, apple jam and in stews. My usual red bell pepper relish is roughly chopping up the red bell peppers and onions, mixed with spices and, cooked in a pressure pan for 10 minutes with some vinegar. The red bell pepper this time around was flavourful but lacked body. Adding a green apple adds to the body of the dip and does not affect the flavour.
This simple recipe for red pepper relish is great as a dip, in toasted sandwiches and with grilled veggie burgers, great for preserving any large red pepper harvest. This recipe works well with any kind of bell peppers (green, yellow or red) and chili peppers (hot, mild or sweet chillies) 🌶 .
- 2 Cups Red Bell Pepper, chopped (can mix different kinds)
- 1 Cup Green Apple/ Granny Smith, peeled and chopped
- 1/4 Cup Hot Peppers/ Green Chillies/ Red Chillies (Fresh or dried)
- 1 Red Tomato (medium), deseeded and chopped
- 3/4 cup white wine vinegar
- 1 Small Brown Onion, chopped
- 1 Tablespoon Oil
- 1/2 Tablespoon Smoked Red Paprika, hot (substitute sweet if desired)
- Salt, to taste
Add oil to a large pressure pan.
Add all ingredients and spices and cook on medium heat.
Bring to a light boil.
Close lid of pressure pan & cook for 10 minutes at full pressure.
Open on cooling and remove lid, place on low heat.
Mash the mixture gently.
Simmer for about 20 – 30 minutes, or until liquid is reduced and absorbed into the relish mixture.
Spoon into sterilised glass jars and allow to cool.
Store the jars in a cool, dark place and refrigerate once opened.
Makes great edible gifts too!
If not using any green apples then add in 1/2 cup of Xylitol, or sugar substitute to add sweetness.
I use the food processor to roughly chop up the bell pepper, onion, tomato & apples to save time and effort.
Add hotter chili peppers depending on taste but not more than a quarter cup as this gets too spicy then!
If you enjoyed this relish recipe, please see here for my Mango & Nectarine Chutney recipe🥭