Four-Pepper RelishFour-Pepper RelishFour-Pepper Relish

Peppers are another vegetable that have been slow to come with the summer weather we have had over the last three months. Red, Yellow, and Orange Peppers are now at a good price at farmers market so I decided to get a relish together for hamburgers and other meats for bbq’s. Here in Santa Barbara if it isn’t raining it’s fair game to light up the cue and start grilling!

Four-Pepper Relish

I wanted to make this a colorful relish so I found a recipe that lets me use all the peppers in the rainbow.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Salad
Cuisine American
Servings 30


  • 2 pc. large red bell peppers -- seeded, chopped fine
  • 1 pc. large green bell peppers -- seeded, chopped fine
  • 1 pc. large orange bell peppers -- seeded, chopped fine
  • 2 pc. large yellow bell peppers -- seeded, chopped fine
  • 2 pc. small fresh hot chile pepper -- seeded, chopped fine
  • 2 pc. medium red onions -- finely chopped
  • 1 1/3 cup white vinegar
  • 1 cup sugar
  • 1 1/2 T. chopped fresh coriander (this is cilantro)
  • 2 teaspoons salt


  • Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
  • Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander.
  • Return the vegetables to the pan and add the remaining ingredients.
  • Bring the mixture to a simmer over low heat and cook for 5 minutes.
  • Pack into hot sterilized jars and attach the lids.
  • Process in a boiling water bath for 15 minutes.
  • This recipe yields about 3 pints.
Keyword Four-Pepper Relish, relish