Pepper Relish from Chefs Seth Siegel-Gardner and Terrence Gallivan of The Pass & Provisions
Photo by Shannon O'Hara

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4–5 cups

  • 2½ cups green bell peppers, diced small (or 1¼ cups jalapeño, diced small)*
  • ¼ cup Serrano pepper, minced and seeded
  • 1½ cups pickled mustard seeds 
  • 2½ cups red bell peppers, diced small
  • 1 cup yellow onions, diced small
  • 1 cup red onions, diced small
  • 1 teaspoon celery seeds
  • ½ cup apple cider vinegar
  • ½ cup granulated sugar
  • 1 teaspoon turmeric
  • *If you like your pepper relish hot, substitute jalapeño for green bell pepper. Just cut down amount by half.


This versatile recipe makes more than you need, but it keeps well, sealed in the fridge, for up to 6 weeks. It’s a condiment you can use for so many things. We use it at the restaurants for bread service, serve it over home fries at brunch, and serve it over steaks, or any other meat, for some spice and acidity.


  1. Toast celery seeds and set aside to cool.
  2. Add all ingredients to a pot with a tightly fitting lid. Place over low heat, covered. Bring to a light simmer and cook until mixture is reduced to a jam-like consistency.
  3. Let cool to room temperature, transfer to glass jars to store, and refrigerate until ready to use.


  • from Chefs Seth Siegel-Gardner and Terrence Gallivan of The Pass & Provisions, Houston, Texas

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