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Sweet and Spicy Cherry Pepper Relish


Yields 2 cups
8 Pastene Hot Cherry Peppers
1 small white onion, chopped
2 Tbsp Pastene Minced Garlic
1 Tbsp Pastene Hot Crushed Pepper (optional)
2 Tbsp Pastene Extra Virgin Olive Oil
⅓ cup Pastene Prosecco Wine Vinegar
⅔ cup white sugar
Salt and pepper to taste


Prep time: 5-10 minutes | Cook time: 60 minutes

  • Prepare cherry peppers by removing stems and seeds and rinsing clean. Reserve some of the seeds to add later.
  • Add cherry peppers, onion, garlic, and desired amount of pepper seeds into a food processor and pulse until finely chopped. If you’re looking for a hotter relish, include some seeds and hot crushed peppers. 
  • In a large skillet on medium heat, add a tablespoon of olive oil and the cherry pepper mixture. Stir in vinegar and sugar.
  • Cover and cook for 30 minutes. If relish appears to be drying out a bit, add water. Cook uncovered for an additional 30 minutes. The liquid should be mostly cooked away by the end of the hour.
  • Remove from heat. Allow relish to cool and serve or store in a glass jar in the refrigerator.

Product Used

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