I love Harry & David’s Onion Pepper Relish mixed with cream cheese. It makes the most delicious and quick dip.  I thought a little homemade jar of this would make a yummy gift that would be handy for friends to have on hand for holiday entertaining.


Onion and Pepper Relish

5 –  14.5 oz. cans chopped tomatoes (drained)

6 bell peppers (seeds and ribs removed) (I used two each of red, yellow and green)

6 cups sugar

2 Tablespoons salt

1 – 2 teaspoons crushed red pepper flakes (I used 1 1/2 tsp)

6 jalapeno peppers with seeds and ribs removed (a spoon does this easily)

3 medium onions

2 cups white vinegar

2 small boxes powered pectin (1.75 oz)

First chop all vegetables. It goes together very easily once all the chopping is done. To make this quicker I used a food processor.


Mix everything together, except the pectin, in a large pot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the  pectin and boil for 1 minute.


Pour relish into hot sterilized half pint jars, leaving about 1/2 inch head room. I needed 13 half pint jars.


Place lids and rings on jars. Process jars by placing them in a large pot of water. Water level should be an inch over jars. Boil for 15 minutes.  Carefully remove jars from water and allow to cool. You know jars are sealed when there is no give in the lid.

I plan to attach a tag to mine that says, “For an easy dip, mix jar contents with 2 – 8 oz packages of cream cheese and serve with corn chip scoopers.”


If you are looking for more ideas on handmade gift giving, take a moment to browse through the Handmade Gift Guide.

About Cindy Hopper

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  1. Love this recipe! Came across it last year and we love it. Wondering if you have tried freezing it? I love giving things like this as gifts but with the cost of jars and lids I’m wondering if I could buy plastic containers and freeze it to save to give us Christmas gifts somehow? Or would that effect the pectin and end up all runny when thawed out.

  2. Love your recipe – been making it for a few years. Couldn’t find all my copy and had to reprint. My husband likes it in his chili!!

  3. Nice recipes and other ideas are great too. You are very busy. But it’s nice to get ideas and to stay informed. Hope l can pull some of these off ! I have a son that’s a vegetarian. He’s very careful about what goes into his food. Do you have any different ideas for this dilemma l have when he comes over on Sunday with his family. I feel like l am making the same things over and over for him. I want simple things, like a casserole maybe. I know that you’re busy, just thought l would pick your skilled brain. Thanks Cindy, you have a good site ! ❤️

  4. I use a diabetic Sugar called Whey-Low to can. It really does taste like cane sugar because it is made with fructose and lactose. It Measures, cooks, and tastes just like sugar. It is available on their website. I have tried canning with Splenda and it does not work like sugar. The end product is cloudy and does not gel like sugar. There is also a product called Erythritol which is a natural sugar available on Amazon and other natural foods sites. It is non-GMO Natural Sweetener with zero Calories and low glycemic index impact.

  5. I have been making the pepper and onion relish for a few years but would like to have your recipe for comparison. I use the pectin but still doesn’t get thick. I do strain everything. Thanks much.

  6. Read your comments re: pepper onion relish and would like your recipe if you are willing to share. Thank you so much.

  7. I am not sure Kathleen. Canning can be tricky keeping the PH okay. I would call your local county extension agent and ask their thoughts. They are a wealth of information on canning. I hope this helps. Please let us know what they say!

  8. Is it possible to substitute splenda for the sugar in this recipe? How would I do this?

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