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Pepperoncini Relish is a flavorful explosion of simple ingredients that only takes 10 minutes to whip up! You can use it on your favorite hot dog or brat, or get creative with some of the ideas I listed below.
Disclosure: This post has been sponsored by Mezzetta. As always, all opinions are my own.
I am a relish kinda gal. If you know me at all, you know that I love anything pickled. This is a normal love affair for me, but now that I am pregnant?
Holy wow has that craving increased!
I will eat anything pickled, and while I will eat pickles, I also crave other pickled veggies. This is where Mezzetta comes in for the W-I-N.
Their pepperoncini and jalapenos are some of my favorite sandwich toppings, not to mention their hot peppers as well (I could just sit and eat them straight out of the jar!). To me, there’s no other brand to reach for because Mezzetta has the boldest taste out there.
While I was sitting at my desk on a workday, I wondered what else I could do with these delightful little treats… Thankfully, Mezzetta wanted to get in on the action too, so we are partnering here today to show you just how Mezzetta Mezzetta Makes It Betta!
Today, we are talking about RELISH.
Relish is one of those condiments that people usually only reach for when you have a hot dog, so you might not think much of it. Well, I’m making you think otherwise because I’m bringing Mezzetta pepperoncini and jalapenos to the party!
When it comes to adding a little extra something to everyday dishes, this simple pepperoncini relish is where it’s AT.
The recipe itself is so simple, and you may think that it’s only good for topping hot dogs or brats, but you are wrong.
Of course, that’s one of my favorite ways to use it, so don’t think I’m knocking it! I love to pile up this hot pepper relish on a juicy brat with ketchup and mustard – SO amazing.
There are simple ways you can incorporate this great recipe into your favorite recipes too. Here are some of my personal favorites:
Pile it up on a block of cream cheese and serve with your favorite crackers for an easy appetizer. Serve with crusty bread like ciabatta or crackers.
Use it on top of sandwiches and burgers.
Make a sandwich spread with this relish, mustard, and mayonnaise. You can even sneak it into a grilled cheese!
Incorporate it into potato, egg, or tuna salad.
Mix it into ground turkey burger patties for a little extra zing.
Swap it for pickle relish in tartar sauce or thousand island dressing for a whole new take on the recipe.
let’s make yummy pepperoncini relish!
Chop It All Up
Don’t worry because we are letting the food processor do the work here! No need for a cutting board and knife. Add all the pickled pepperoncini peppers, onion, and garlic to a bowl of a large food processor and pulse until everything is finely chopped.
Cook Down
Place that pepper and onion mixture in a small saucepan with pepperoncini juice, lemon juice, and red pepper flakes; cooking it down over medium heat for about 3 to 5 minutes. You want it to simmer, but it does not need to boil. Be sure to wait until the vegetables are slightly softened and some of the juices have released.
Drain & Cool
Drain out the relish and let it cool completely before you stir in the parsley, oil, salt, and pepper. Transfer to a bowl to serve or to store. Serve however you like or store in an airtight container in the refrigerator for up to 2 weeks.
can I can this recipe?
I am not familiar with canning, so I don’t want to make any promises here about canning and how it will last. The little that I know tells me it’s doable! I would recommend adding the relish to your prepared jar, then filling the rest of the way with the brine from the peperoncini jar. Just be sure to leave 1/4-inch at the top of the jar. That should do the trick!
If anyone is a canning expert and tries this, I’d love to hear about your results in the comments below!
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Pepperoncini Relish
ingredients
- 1 cup Mezzetta Golden Greek Peperoncini stems removed
- 1/3 cup Mezzetta Sliced Tamed Jalapeno Peppers
- 1/2 red bell pepper seeded and roughly chopped
- 1/2 yellow bell pepper seeded and roughly chopped
- 1/4 white onion roughly chopped
- 3 cloves garlic halved
- 2 Tbsp Mezzetta Golden Greek Peperoncini juice
- 1/2 tsp fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/4 cup freshly chopped parsley
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
instructions
- Add peperoncini, jalapenos, bell peppers, onion, and garlic to the food processor. Pulse until everything is finely chopped.
- Dump out mixture into a saucepan and stir in peperoncini juice, lemon juice, and red pepper flakes. Cook over medium heat for about 3 to 5 minutes, until the vegetables are slightly softened.
- Drain out any excess liquid with a fine mesh sieve. Let cool completely and place in a medium bowl. Stir in remaining ingredients and serve.
- To store, place in an airtight container (I like to use a mason jar!) and store in the refrigerator for 1 to 2 weeks.
Marie Armstrong says
Can this be canned?
Meghan Y. says
I am actually not familiar with canning and the process, so I’m not sure! Sorry I can’t be more helpful.
Kelly says
Can the pepper relish be canned ?
Meghan Y. says
I believe it can? I’m not 100% familiar with the canning process, so I could assume it would be ok! If you need to add some liquid in there, just use the juice from the pepperoncini jar.
sandra Kern says
Can I hot water bath the pepperoncini and store?
Meghan Y. says
I am not familiar with canning, but the little that I know tells me it’s doable! I would recommend adding the relish, then filling the rest of the way with the brine from the peperoncini. That should do the trick!
Wendy Lee says
I cannot wait to make this, but I’m thinking about adding a chopped dill pickle?
Meghan Y. says
OH that’s a great idea! I bet that’ll be really yummy!
linda philley says
CAN YOU CAN THIS RECIPE?
Meghan Y. says
I am not familiar with canning, but the little that I know tells me it’s doable! I would recommend adding the relish, then filling the rest of the way with the brine from the peperoncini. That should do the trick!
Sharon M says
Just made this today. I added a little bit of sugar at the end. Maybe 1/2 tsp. It seemed to help cut the acidity a bit. I added the relish to some egg salad I made and it was wonderful.
Meg says
I think I would enjoy this recipe, but there are so many pop-ups that I can’t seem to get to it. Too bad because it looked good.
Meghan Y. says
There’s an easy jump to recipe button at the top of the page if you are having trouble getting to the recipe! If you got to the comment section, the recipe is just above it. There is only one pop up on the site, so if you close out of it, that’s all there are. Hope you try it!
Mia says
Made this relish last night to go with grilled sausages\ and it was fantastic! Tangy, spicy, and just the right amount of crunch. I’m thinking of adding this as toppings for tacos. Sounds so yum!
Sharmaine says
The tangy flavor paired perfectly to my tuna salad and it added a nice crunch too. Yum! This is so much better than the store-bought. Can’t wait to try it on hot dogs next!
Cherry says
It has a perfect balance of sweet and tangy flavor just the way I wanted. It was so good and it paired perfectly with my sandwich. I’ll definitely keeping a jar of this in my fridge from now on!
Anj says
I love that the recipe uses simple ingredients found in the pantry. I made a batch for hotdogs and for dipping. So good! The kids loved it!
Dan says
I love how versatile this relish is! I used it as a topping for grilled sausages, and it added such a bright, tangy flavor. I’ll definitely make a big batch soon so I could give a jar or two to my sisters.
Allison says
How many jars do i need for one batch of this?
Meghan Y. says
Just one!