Harry & David’s Pepper & Onion Relish is the item that disappears first from their holiday gift towers — spooned over cream cheese with crackers, it turns a standard cheese plate into something people crowd around. At about $9 for a 10-oz jar, it’s not cheap. This copycat makes roughly three jars’ worth for about $4 in ingredients, and the only real skill it asks for is patience at the stove.
What’s actually in it
The base is tomatoes — not just bell peppers, which surprises people who’ve only seen the finished ruby-red relish and assumed it was a straight pepper jam. The ingredient list is: tomatoes, onion, bell peppers, vinegar, and jalapeños, with sugar and salt rounding it out. The tomatoes give the relish its body and volume; the red bell peppers add sweetness and color; the jalapeños add a gentle background warmth (not spice). The long, slow simmer evaporates most of the water from the tomatoes and peppers, concentrating the flavors until the mixture is thick enough to spoon over cream cheese and hold its shape.
Fresh or canned tomatoes both work. Canned (drained well) is more convenient and consistent year-round; fresh summer tomatoes produce a brighter flavor when they’re in season.
The critical step: the simmer time
Most people who try this recipe once and end up with a thin, watery result didn’t simmer long enough. Tomatoes and peppers are 90%+ water — all of that has to cook off. Plan for 75 to 90 minutes of uncovered simmering, stirring more frequently in the final 20 minutes as the relish thickens and becomes prone to sticking. The drag test tells you when it’s done: draw a spoon through the pan and the trail should hold for 2 to 3 seconds.
Use the widest saucepan or skillet you own. Surface area is what drives evaporation speed — a 12-inch skillet finishes 20 to 30 minutes faster than a narrow 3-quart pot.
The classic serve
Unwrap an 8-oz brick of cream cheese onto a plate. Spoon 4 to 6 tablespoons of relish over the top — room-temperature relish pours more easily than cold relish straight from the fridge. Set it out with Ritz crackers or water crackers.
Beyond the cream cheese:
- Charcuterie boards: pairs with aged cheddar, brie, prosciutto, salami, and cornichons
- Pork and chicken glaze: brush on pork tenderloin or chicken thighs in the last 5 to 8 minutes of grilling or roasting
- Baked brie: spoon inside the pastry before wrapping, then bake at 375°F for 20 minutes
- Burgers and sandwiches: use in place of ketchup or tomato chutney
Make a batch for gifting
A single batch fills three 8-oz (half-pint) mason jars — enough to keep one and give two. The per-jar cost is about $1.35, making it one of the most cost-effective homemade food gifts. Label with the date and “Refrigerate — keeps 3 weeks.” For longer shelf life, the relish can be water-bath canned in sterilized jars (process 20 minutes at a full boil), which extends it to 12 to 18 months in the pantry.
