I'm not sure which red pepper relish that might be. Here are some possibilities, though neither one calls for ground peppers:

Ruthanna's pepper relish has been mentioned on this Forum but appeared on Cooking.

Ruthanna's PA Sweet Pepper Relish

12 large red peppers
3 Tbs. salt
6 large tomatoes, peeled, seeded and chopped
2 large onions, chopped fine (about 2 cups)
3 cups sugar
1 cup cider vinegar
2 Tbs. mixed pickling spices

Halve, seed, and chop peppers. (You should have 9 cups.) Layer with salt in a large glass bowl. Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid. (best to squeeze out moisture with your hands)

Combine drained peppers, tomatoes and onions in a large kettle  not aluminum.; stir in sugar and vinegar. Tie spices in cheesecloth and crack with a hammer. Add bag to kettle.

Bring to boiling, stirring often. Lower heat; simmer 30 to 90 minutes or until mixture thickens, stirring frequently near the end of cooking time to prevent scorching. Time will depend on juiciness of tomatoes but you want it nice and thick. Remove spice bag. Ladle into sterilized jars (1/2" head space) and process in hot water bath for 10 minutes. Makes 6 to 8 (8 oz.) jars.
Ruthanna, Cooking Forum

Another good possibility is shirleywny5's Pepper and Onion Relish. Melly also made this recipe and said it was excellent.

Shirley's H & D Taste-Alike

"I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer."

12 med Red bell peppers
10 jalapenos
5 assorted green, yellow or red hot peppers
5 large plum tomatoes
1 large onion. Any kind will do.
2 cups white vinegar
3 cups granulated sugar

Remove seeds and white membrane from red peppers
Remove HALF the seeds from the jalapenos
Remove half the seeds from the other hots.
Chop peppers in food processor

Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour.
Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through.

Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture.
Ladle into jam jars and seal.
Process 20 minutes in Hot water bath.

Someone else may have another red pepper relish I've forgotten that will fit the bill.

Carol

thanks Carol, it is the second one. Off I go to make it, will let you know how it turns out.

Marie

Could this be the roasted red pepper spread? This recipe was posted some time ago, and involves roatsing the red peppers to remove the skins and then puree them with onions and garlic.

Thanks you guys. No for the roasted red pepper spread, that one was posted last year and I still have some of it. Actually, it was Shirley's.

Marie