Peach and Pepper Relish

Peach and Pepper Relish

Loretta's Recipe Journal

"Great on chicken, pork chops, or by the spoonful on a cracker with brie."
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Ingredients

1 h 20 m servings 98 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

Reviews

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I added jalapenos and chili peppers to make it spicier then mixed the relish with cream cheese to dip nachos in!

I always double this to make 16 8 ounce jars. I use jalepeno peppers for the banana peppers. I also like to use half vinegar and half lemon juice. I like to use my immersion blender to puree. Gr...

I made half & used 3/4 banana pepper & 1/3 cup sugar. It turned out great. Next time I shall make it using the entire recipe to share with my family & friends. Thanks Loretta!

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