Prepare ingredients

In a medium saucepan, heat the olive oil over medium heat. Add the chopped red onion and cook for 10-12 minutes, stirring frequently, until soft and caramelized.

Caramelize onions

Add the minced garlic and chopped piquillo peppers to the pan. Stir and cook for 2–3 minutes until fragrant.

Add garlic and peppers

Stir in the brown sugar, red wine vinegar, salt, and black pepper. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes jammy.

Add sugar and vinegar

Remove from heat and let the relish cool. Transfer to a clean jar or container. Store in the fridge for up to 2 weeks.

piquillo relish (250ml)

Recipe information

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