Dips & Condiments

Spicy Pepper Relish

When hunger pangs arrive, planning goes out the window and everything instant comes into play. Which is why it is of vital importance that I have jars of homemade condiments ready at any given time in order to fulfil my cravings because honestly speaking, most store-bought don’t do justice. This recipe is one not from developing scientifically, but in the original mother’s way – by taste and desire! As I jotted down notes, it started with a bit of tomatoes, then whilst prepping, I decided to forgo them and really, kind of took my own calling. Ever since the first time I made this, I’ve stuck to the below recipe – varying just the kind of herbs and of course spice level.

The Recipe


  • 2 bell peppers, roughly chopped into medium pieces
  • 2 jalapenos, roughly chopped
  • 2-4 cloves of garlic – as per your liking
  • 1 medium onion – roughly chopped
  • 2 tsp olive oil
  • 1-2 tsp balsamic vinegar
  • 1 tbsp red chili flakes (optional)
  • 1 tbsp dried seasoning of your choice
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp of brown sugar


  • Place a large pan on high heat
  • Once the pan is hot, add the bell peppers, jalapenos, garlic, onion with a sprinkle of salt and let roast, stirring occasionally
  • Once all the ingredients are roasted set aside to cool down
  • In a mixer, add all the ingredients and pulse into a coarse paste or mixture
  • In the same pan add the olive oil and the mixture and sauté
  • Then add the red chili flakes, balsamic vinegar, salt, pepper, sugar and seasonings and cook for 10-20 minutes, stirring occasional
  • Set aside to cool and store in an airtight jar in the fridge
  • Pairs well for: sandwiches, dips, marinades, cheese platters, salad dressings