Bell Pepper And Tomato Relish Recipes

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TOMATO-PEPPER RELISH



Tomato-Pepper Relish image

The easiest, fastest way to boost a simple dish? Keep a jar of flavor-packed pickle on hand. A perfect combo of sweet and sour, this chunky tomato-pepper relish, aka "pea helper," dresses up a bowl of black-eyed peas, crowder peas, lima beans--any old legume you can think of. Hence the nickname! This makes the perfect hostess gift because it's unique and versatile. And let's face it, who doesn't want their beans to be more exciting?

Provided by Vivian Howard

Categories     Healthy Bell Pepper Recipes

Time 3h15m

Number Of Ingredients 10

¼ cup extra-virgin olive oil
12 cups diced bell peppers (about 3 1/2 pounds)
5 cups diced yellow onions (about 1 1/2 pounds)
12 cloves garlic, sliced
1 tablespoon crushed red pepper
1 tablespoon kosher salt
16 cups diced tomatoes (about 7 pounds)
1 ¼ cups dark brown sugar
1 ¼ cups red-wine vinegar
4 bay leaves

Steps:

  • Heat oil in a large pot over medium heat. Add peppers, onions, garlic, crushed red pepper and salt. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add tomatoes plus all their accumulated liquid, brown sugar, vinegar and bay leaves. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook until reduced by half, about 2 1/2 hours.
  • Ladle into 7 sterilized pint-size jars (see Tips). Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 10.2 g, Fat 1.2 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 109.1 mg, Sugar 7.8 g

TOMATO, CUCUMBER, AND RED PEPPER RELISH



Tomato, Cucumber, and Red Pepper Relish image

Provided by Ellie Krieger

Categories     side-dish

Time 10m

Yield 4 (3/4 cup) servings

Number Of Ingredients 8

1 red pepper, seeded and finely diced
1 English cucumber, seeded and finely diced
2 large tomatoes, seeded and finely diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Salt
Freshly ground black pepper

Steps:

  • In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams

BELL PEPPER AND TOMATO RELISH



Bell Pepper and Tomato Relish image

A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping.

Provided by foodtvfan

Categories     Peppers

Time 1h10m

Yield 2-4 cups

Number Of Ingredients 8

3 large red bell peppers
3 large green bell peppers
2 tablespoons olive oil
4 tablespoons olive oil
3/4 lb plum tomato, seeded, chopped
6 large garlic cloves, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
  • Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
  • Cool peppers for 10 minutes.
  • Peel, seed and slice peppers.
  • Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
  • Add plum tomatoes and garlic.
  • Sauté until tomatoes soften, about 5 minutes.
  • Add sliced peppers to skillet; sauté about 3 minutes.
  • Add cilantro and vinegar.
  • Season with salt and pepper.
  • Serve at room temperature.

BELL PEPPER AND TOMATO RELISH



Bell Pepper and Tomato Relish image

Provided by Marisol Benadayan-Bennaroch

Categories     Condiment/Spread     Sauce     Pepper     Tomato     Roast     Sauté     Bell Pepper     Fall     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 7

3 large red bell peppers
3 large green bell peppers
6 tablespoons olive oil
3/4 pound plum tomatoes, seeded, chopped
6 large garlic cloves, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon red wine vinegar

Steps:

  • Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
  • Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.

GREEN TOMATO AND BELL PEPPER DELIGHT



Green Tomato and Bell Pepper Delight image

Delicious, fresh and tasty! Serve as a side dish or top it on a baked potato or some rice.

Provided by GEORGIANA HOFFMAN

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
4 green tomatoes, chopped
1 green bell pepper, chopped
2 celery, chopped
1 bunch green onions, chopped
2 tablespoons apple cider vinegar

Steps:

  • Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 15.6 g, Fat 6.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 399.3 mg, Sugar 1.6 g

BELL PEPPER RELISH



Bell Pepper Relish image

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.

Provided by l0vetw0c00k

Categories     Peppers

Time 2h30m

Yield 6-8 pint jars

Number Of Ingredients 7

12 large red bell peppers
12 large green bell peppers
12 large onions
3 cups sugar
3 cups white vinegar
2 tablespoons celery seeds
2 tablespoons salt

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.

Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2

BELL PEPPER RELISH



Bell Pepper Relish image

Provided by Lisa Mayfield

Categories     Condiment/Spread     Pepper     Tomato     Vegetarian     Quick & Easy     Spice     Fall     Vegan     Bon Appétit     North Carolina

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped tomato
1 cup distilled white vinegar
3/4 cup sugar
1 teaspoon celery seeds
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon dried tarragon, crumbled

Steps:

  • Combine all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)

GREEN TOMATO AND PEPPER RELISH



Green Tomato and Pepper Relish image

A great relish to put on everything. You'll be cooking things just so you can use this recipe.

Provided by AlyssaLibby

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 3h15m

Yield 64

Number Of Ingredients 11

12 large green tomatoes, cut into large chunks
6 large green bell peppers, cut into large chunks
6 large red bell peppers, cut into large chunks
10 large onions, cut into large chunks
4 cups boiling water, or as needed
4 cups vinegar
5 cups white sugar
1 tablespoon salt
2 teaspoons ground turmeric
1 (8 ounce) jar mustard
6 (1 pint) canning jars with lids and rings

Steps:

  • Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g

GARDEN TOMATO RELISH



Garden Tomato Relish image

What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 10 pints.

Number Of Ingredients 14

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Nutrition Facts :

RED PEPPER & TOMATO RELISH



Red pepper & tomato relish image

Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil

Provided by Mary Cadogan

Categories     Condiment

Time 35m

Number Of Ingredients 8

3 red peppers
85g sundried tomato from a jar or deli counter
1 garlic clove , chopped
½-1 red chilli
handful basil leaves
handful coriander leaves
6 tbsp olive oil
2 tbsp red wine vinegar

Steps:

  • Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
  • Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.

Nutrition Facts : Calories 92 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium

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