Harry & Davids Sweet and Hot Pepper and Onion Relish Clone

Harry & Davids Sweet and Hot Pepper and Onion Relish Clone created by Kasey M.

This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.

Ready In:
3hrs
Yields:
Units:

ingredients

  • 6 cups tomatoes, skinned, diced and drained
  • 6 large red peppers, diced (I used multiple colors from garden)
  • 8 cups sugar
  • 2 tablespoons salt
  • 4 ounces pectin
  • 3 cups white vinegar
  • 1 teaspoon ground red pepper
  • 2 jalapeno peppers, seeded and diced
  • 3 large onions, diced

directions

  • * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
  • Mix all ingredients together, except pectin and bring to a boil.
  • Turn down and simmer for 2 - 2 1/2 hours until thickened.
  • Whisk in the 2 boxes of pectin and boil for 1 minute.
  • Pour into sterile jars.
  • Process in pressure canner at #11 for 15 minutes.
  • Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
  • It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
  • Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
  • I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
  • It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@LoversDream
Contributor
@LoversDream
Contributor
"This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. jesse4got
    I have been making this since 2009. My wife asked me what I wanted for Christmas 08 and I told her the Harry and David Onion/Pepper relish. I love the stuff; its sweet and has some heat. Anyway when Christmas came I noticed I didn't get it so I asked her why. She said it was too expensive for such a small jar. So, I started making it myself pretty much with this recipe. I have made a few adjustments which I will list for you. First of all I use Pomona's Universal Pectin. I have not been disappointed with the results. Only have to use 1 box and I blend it in with the sugar mixture. Second, I adjusted the red pepper to 2 TBSPN, 3rd i use 2 cups of sliced Jallpenos, 4th I use 5 cups of sugar plus 3 teaspoons of Stevia powder, and 5th I add a can of Red/Gold Petitie Tomatoes and Green Chilies. It tastes good on scrambled eggs, purple hulled peas, mixed with plain yogurt for a tasty dip, tacos, enchiladas, just about everything.
  2. Christine F.
    Hello. I have never made anything like this before. Can I make half the recipe? How should it be stored and for how long will it be fresh? Thank you in advance !
  3. Juli Y.
    I made this last year, and I as well had trouble getting it to set up. With lots of research this year I added a can of tomato paste. I was thrilled it is perfect!!! It also gave it a richer color. I am very pleased.
  4. Kasey M.
    Harry & Davids Sweet and Hot Pepper and Onion Relish Clone Created by Kasey M.
  5. janelle.cole
    I just made this with overripe garden tomatoes, and lots of hot peppers. Oh My!! Mine turned out hot! I used about 8 jalapenos with seeds and then some green cayenne peppers. Anyway, it is great - a true kick!! Only put in one pack of liquid pectin, and it is a bit thin, but I'm ok with that. I am thrilled to have found a copy cat for our favorite dip relish!! Thanks!!
Advertisement

Find More Recipes