Pepperoncini Relish

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 greek pepperoncinis 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 fresh off the grill, so you might not think much of it. Well, I’m making you think otherwise because I’m bringing Mezzetta pepperoncini and jalapeños 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 being the perfect topping hotdogs 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.

what are pepperoncini made of?

Pepperoncini are made from pepperoncini peppers! These mildly tangy, slightly sweet, and kind of spicy peppers are usually pickled in vinegar with a bit of salt and sometimes garlic or other spices, depending on the brand or recipe. They’re typically yellow-green in color, soft in texture, and have a briny pop that adds brightness to everything from sandwiches to salads… or, in this case, the best relish EVER.

ingredients

peperoncini. Grab your favorite pepperoncini peppers. Remove the stems before using! You will also need some of the extra liquid from the jar.

jalapeno peppers. We love these sliced, tamed jalapeno peppers because they ensure the relish is spicy, but not overwhelming you with heat.

bell peppers. You will need two bell peppers – one red pepper and one yellow pepper. Remove the seeds and roughly chop them.

onion. We like the sharpness of the white onion in this relish. You could also use yellow onion for a sweeter variation.

garlic. Fresh garlic is best! Peel the cloves and cut them in half before using.

lemon juice. Using fresh lemon juice is the best! You can use storebought, but I recommend using a little less (1/4 teaspoon) since it tends to be more sour.

red pepper flakes. Add just the right amount of heat to pair with the peppers.

parsley. Fresh parsley leaves are best in this recipe.

olive oil. Use your favorite extra virgin olive oil for this relish.

this recipe’s must-haves

You will need a food processor for this relish! It’s the easiest way to get all the ingredients finely chopped up. You could also use a blender like a Vitamix for this!

To cook up the relish, you’ll need your favorite saucepan.

Finally, grab a mason jar or other airtight container for storage.

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 fridge 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!

are banana peppers and pepperoncinis the same?

They are close, but not quite the same. Banana peppers and pepperoncinis do often get confused because they look and taste pretty similar. They are similar in color with that yellowish-green tint, pickled, and have a subtle heat to them. However, there are some differences. Pepperoncinis have a slightly more wrinkled skin and tend to be a bit tangier and less sweet than banana peppers. While you can swap them in a pinch, the flavor won’t be identical.

what can I use in place of pepperoncini?

If you’re fresh out of pepperoncini, that’s ok! Banana peppers are the easiest substitute and will give you a similar mild heat. Want more of a kick? Try pickled jalapeños – just know that they will make this relish significantly spicier. For a sweeter twist, try chopped giardiniera or even pickled cherry peppers.

do pepperoncinis have probiotics?

Only if they’ve been fermented! Most store-bought pepperoncinis (like the ones I use here) are pickled with vinegar, which gives them that delicious tang but also kills off any beneficial bacteria.

However, if the pepperoncinis are naturally fermented (meaning they’ve been brined without vinegar and allowed to develop that tangy flavor through good bacteria doing their thing). Then yes, they can contain probiotics. Look for labels that mention fermentation or check out refrigerated versions at health food stores or farmers markets. Or go all-in and ferment your own for that gut-friendly boost!

how to use pepperoncini relish

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.

Finally, if you make this pepperoncini relish recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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