Onion Pepper Relish Recipe

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!

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.