Capsicum Relish Recipes

SWEET AND SPICY PEPPER RELISH

Sweet and Spicy Pepper Relish image

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.

Provided by foodinjars (Marisa McClellan)

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h45m

Yield 24

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

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.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

PEPPER RELISH

Pepper Relish image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.

Provided by CindyMarie

Categories Spreads

Time 3h

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

Ingredients

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
Reduce heat and add vegetables, simmering 10 minutes.
Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2

CAPSICUM RELISH

Capsicum Relish image

Make and share this Capsicum Relish recipe from Food.com.

Provided by Jubes

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil (4 teaspoons)
1 small red onion, slice thinly
2 medium red capsicums, sliced thinly
1/3 cup white balsamic vinegar (80 mls)
2 tablespoons brown sugar (8 teaspoons)
1/2 cup water (125 mls)

Steps:

Heat the oil in a large frypan.
Add the thinly sliced onion and capsicum- cook about 10 minutes or until the vegetables are soft.
Add the vinegar, sugar and water.
Cook stirring occassionally, about 15 minutes or until the mixture thickens slightly.

Nutrition Facts : Calories 81.5, Fat 3.6, SaturatedFat 0.5, Sodium 6, Carbohydrate 12, Fiber 1.6, Sugar 9.9, Protein 0.8

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