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Bell Pepper Relish

BELL PEPPER RELISH

a true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. also excellent with cream cheese as a spread. from my late sister-in-law, a south carolina farm wife.

Time: 150 minutes

Steps:

  • grind or otherwise process peppers and onions into finely chopped , even mushy , consistency
  • cover with boiling water and let stand 10 minutes
  • drain well
  • save juice to add to vinegar mixture if needed to cover vegetables
  • add sugar , vinegar , celery seed and salt
  • boil 15 minutes
  • pour into sterilized canning jars and seal


bell pepper relish image

Number Of Ingredients: 7

Ingredients:

  1. red bell peppers
  2. green bell peppers
  3. onions
  4. sugar
  5. white vinegar
  6. celery seeds
  7. salt


RED BELL PEPPER RELISH

I recently bought some Mezzetta Zesty Bell Pepper Relish and was pleasantly surprised how good it was. In my attempt to find a recipe so I could make my own, I stumbled across this tasty one. Not the same, but still so very good with a hint of heat. This won a secret food bloggers secret ingredient contest for a recipe using red bell peppers. I hope you enjoy! Adapted from a food blog, savory and sweet. Thank you Alice!

Recipe From food.com

Provided by Sharon123

Time 35m

Yield 3/4 cup, about

Steps:

  • Add everything to a small sauce pan and mix until well incorporated.
  • Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
  • Remove from heat and allow to cool before serving.
  • Note:.
  • The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.


Red Bell Pepper Relish image

Number Of Ingredients: 5

Ingredients:

  • 1 red bell pepper, chopped in small pieces (or any other type of bell pepper)
  • 1/2 onion, diced fine
  • 2/3 cup sugar
  • 1/2 cup white vinegar (or apple cider)
  • 1/4-1/2 teaspoon red pepper flakes (if you like less heat, use 1/4 tsp. If you like more heat, add 1/4 tsp.)


RED PEPPER RELISH

Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Steps:

  • In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.


Red Pepper Relish image

Number Of Ingredients: 7

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 4 medium red bell peppers, diced small
  • 1 medium red onion, diced small
  • Coarse salt and ground pepper
  • 1/2 cup red-wine vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons vinegar


SWEET AND SPICY PEPPER RELISH

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Recipe From allrecipes.com

Provided by foodinjars (Marisa McClellan)

Time 1h45m

Yield 24

Steps:

  • Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  • Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  • Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  • Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.


Sweet and Spicy Pepper Relish image

Number Of Ingredients: 6

Ingredients:

  • 1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
  • 2 small red or orange bell peppers - stemmed, seeded, ribs removed
  • ½ large onion, peeled and quartered
  • 1 ¼ cups white sugar
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons pickling salt


PICKLED PEPPER AND ONION RELISH

This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.

Recipe From allrecipes.com

Provided by Diva Dawn

Time 5h10m

Yield 128

Steps:

  • Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
  • Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
  • Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.


Pickled Pepper and Onion Relish image

Number Of Ingredients: 7

Ingredients:

  • 3 large onions, cut into thin slices
  • 8 large green bell peppers, cut into thin strips
  • 3 jalapeno peppers, seeded and minced
  • 6 tablespoons pickling spice
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 cups apple cider vinegar


HALIBUT WITH RED BELL PEPPER AND OLIVE RELISH

Recipe From epicurious.com

Provided by Jason Gareffa

Yield Makes 4 servings

Steps:

  • Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper.
  • Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.


Halibut with Red Bell Pepper and Olive Relish image

Number Of Ingredients: 11

Ingredients:

  • 3 tablespoons olive oil
  • 1 1/2 cups coarsely chopped redbell pepper
  • 1/2 cup chopped red onion
  • 3 large garlic cloves, chopped
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup coarsely chopped pimiento-stuffed green olives
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • Cayenne pepper
  • 4 8- to 10-ounce halibut fillets
  • Fresh thyme sprigs


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