The Pepper Relish Recipe That Almost Stayed Secret
In a small village outside Debrecen, where strings of paprika dried in kitchen windows and autumn meant jars lining cellar shelves, two women lived three doors apart. They shared a love of gardening, a talent for preserving, and an unshakable belief that each made the superior pepper relish.
They traded vegetables. They compared harvests. And every festival season, they watched closely to see whose relish disappeared first.
A Recipe with a Story
Before we begin, a small confession.
This is not the Get Zingy signature recipe. Our original Hungarian pepper relish remains a closely guarded family secret, passed down through generations and refined over decades in the kitchen. Some recipes carry more than flavor. They carry history.
But what we’re sharing here is something special in its own right.
This old-fashioned pepper relish comes from Mrs. Katalin, who lived three doors down from our grandmother in that same village outside Debrecen. The two women were friendly rivals at every gathering, each convinced her relish was better. Yet beneath the competition was a shared understanding: good food isn’t meant to be kept to yourself.
When Mrs. Katalin passed, she left her recipe box to her daughter, all except one card. That one, she pressed into our grandmother’s hands months earlier.
“For the rivalry to continue,” she said with a smile, “someone needs to know what they’re up against.”
Cooking this recipe today feels like keeping that rivalry alive. Not as competition, but as connection. A reminder that recipes are memories you can taste, meant to be passed along.
And with that, we’re ready to cook.
Hot Pepper Relish Recipe Ingredients
This recipe makes approximately 4–6 pints of relish, perfect for keeping some for yourself and sharing with friends.
For the peppers:
6 cups mixed bell peppers, finely chopped (red, orange, and yellow work best)
2 cups hot peppers, finely chopped (Hungarian wax peppers are ideal)
2 medium white onions, finely diced
4–6 cloves garlic, minced
For seasoning and balance:
1½ cups olive oil
2 tablespoons salt (adjust to taste)
2 tablespoons yellow mustard seeds
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon citric acid (for brightness and preservation)
Step-by-Step Method
Prepare the vegetables: Wash all peppers thoroughly and remove stems and seeds. For a milder relish, remove the white membranes from the hot peppers. Finely chop all vegetables to a uniform size, about ¼-inch pieces. A food processor works well, but avoid over-processing.
Warm the oil and spices: In a large, non-reactive pot, gently warm the olive oil over medium heat. Add mustard seeds, oregano, parsley, salt, and garlic. Cook briefly until fragrant, taking care not to brown the garlic.
Cook the vegetables: Add all chopped peppers and onions to the pot. Stir well to coat with oil and seasonings. Cook uncovered over medium-low heat for 25–35 minutes, stirring occasionally, until the vegetables are tender and the mixture has thickened slightly.
Finish and cool: Stir in the citric acid and cook for an additional 2–3 minutes. Remove from heat and allow to cool slightly before transferring to clean jars. Cool completely before refrigerating or proceeding with preservation.
Preserving the Relish
This relish can be stored in airtight containers in the refrigerator for up to 2–3 months. For longer storage, consult proper oil-based preservation guidelines and follow recommended safety practices.
Recipe Variations
Old-Style Pepper Relish
Use only green bell peppers and reduce the olive oil slightly for a more rustic, savory profile reminiscent of older village recipes.
Extra Hot Version
Replace half the bell peppers with additional hot peppers for a relish with serious heat and bold character.
Red Pepper Relish
Use all red bell peppers and red hot peppers for a beautifully colored relish that looks as good as it tastes.
How to Use Pepper Relish
This style of pepper relish is deeply versatile and shines in both simple and elevated dishes:
Spread over cream cheese or ricotta with crusty bread
Spooned onto grilled sausages, burgers, or roasted vegetables
Stirred into eggs, omelets, or frittatas
Mixed into pasta, grains, or roasted potatoes
Served alongside grilled chicken, pork, or fish
Folded into aioli or mayonnaise for an instant sauce
Frequently Asked Questions
What is in pepper relish?
Pepper relish is typically made from finely chopped peppers, onions, garlic, salt, and seasonings. In traditional and modern savory versions, olive oil is often used to carry flavor, while herbs and spices add depth and balance.
How long does pepper relish last?
When stored in airtight containers in the refrigerator, pepper relish will keep for 2–3 months. Always use clean utensils when serving to maintain freshness.
How do you thicken pepper relish?
If your relish is thinner than desired, continue cooking uncovered to allow excess moisture to evaporate. This concentrates flavor and improves texture without additional thickeners.
The Other Recipe
Mrs. Katalin’s relish is wonderful. We still make it, and every jar brings back memories of two stubborn women who turned a friendly rivalry into something lasting.
But if we’re being honest, our grandmother was right. Hers was better.
The Get Zingy recipe, the one she perfected over decades, the one she never shared beyond family, the one that earned her that quiet, knowing smile, is now available for you to try.
We like to think that somewhere, the two of them are still debating whose was best. And we like to think Mrs. Katalin would understand why, after all these years, we’re finally letting the world decide.
Buy Get Zingy Original Hungarian Pepper Relish and taste the recipe that won a village rivalry, even if no one ever admitted it.
