PICKLED-CHILE RELISH
Provided by Ian Knauer
Categories Condiment/Spread Sauce Vinegar Hot Pepper Thyme Gourmet
Yield Makes about 1 pint
Number Of Ingredients 6
Steps:
- Make chile relish:
- Preheat oven to 350°F with rack in middle. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and bake until very tender, about 45 minutes. Cool to warm, then peel cloves and transfer to a food processor.
- Stem chiles and add to processor along with vinegar, sugar, and 1 1/2 teaspoons salt. Pulse until finely chopped.
- Simmer chile mixture in a small saucepan, stirring, 2 minutes.
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 6- to 8-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until water registers 180°F on an instant-read or candy thermometer (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids.
- Fill, seal, and process jars:
- Place 2 or 3 thyme sprigs in each jar and ladle sauce (while still hot) into jars, leaving 1/4 inch of space at top. Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Put sealed jars in canner (on rack) or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil, covered, 10 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal and eventually have concave lids (you may hear a ping).
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
GRANDMA'S CHILI SAUCE TOMATO RELISH
This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips!
Provided by Chef Teer
Categories Sauces
Time 1h30m
Yield 4 pint jars, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
- Boil tomato's then core,peel, and dice.
- combine diced tomato's and all ingredients in a larger boiling pot.
- Cook until onions and peppers are soft and not crunchy.
- Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.
Nutrition Facts : Calories 562.3, Fat 1.4, SaturatedFat 0.3, Sodium 1446.6, Carbohydrate 135.8, Fiber 9.4, Sugar 120.2, Protein 6.3
CHILE RELISH
This is a great condiment recipe that I got originally from Brother Juniper's Cookbook (or something like that). It makes a great condiment, a marinade, an addition to other dishes when you want a little zip. Use different types of peppers, or combinations of peppers to change the intensity. It will keep forever in the refrigerator in a closed container, but don't keep in in a metal bowl. I also like a lot of garlic, so I tend to use about 2X as much garlic as the recipe calls for
Provided by Chef Grizzly
Categories Peppers
Time 30m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Stem the peppers. If working with larger peppers and using a blender, you may want to cut them into slightly smaller pieces as well.
- Peel the garlic.
- Process all ingredients in a food processor or blender in batches until smooth.
Nutrition Facts : Calories 49.9, Fat 0.7, SaturatedFat 0.1, Sodium 2097.5, Carbohydrate 10.7, Fiber 3.3, Sugar 5.5, Protein 2.3
CHILI RELISH
Simple recipe I saw on TV. Fewer ingredients than some relish recipes, but great flavor & a good recipe to use up home-grown chillies.
Provided by MrsSPheonix
Categories Low Protein
Time 55m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Place chillies, capsicums, garlic& onion on a tray, sprinkle lightly with oil.
- Bake for 40minutes.
- Peel skin from capsicum when cool enough to handle.
- Pulse vegetables in a blender& process until smooth, but still slightly chunky (personal preference).
- Place in a saucepan with brown sugar& fish sauce.
- Simmer 5 minutes.
Nutrition Facts : Calories 425.2, Fat 2.9, SaturatedFat 0.4, Sodium 1452, Carbohydrate 98.6, Fiber 13.4, Sugar 65.9, Protein 13.8
CHOPPED-CHILE RELISH
You can make a mild green relish or a spicy red one depending on the variety of chiles you use.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Time 1h15m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.
EASY GREEN CHILLI RELISH
This is a wonderfully simple recipe-but so delicious and versatile. It's great with burgers, steaks and barbecued meats. I also use it mixed into baked potatoes--in fact I have been found spooning it into my mouth straight from the pot in the fridge! It keeps really well in the fridge for a week or too. This can be served cold, but I prefer it slightly warm. Hope you like it too!
Provided by Noo8820
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the onion in the oil.
- Add the remaining ingredients and warm through.
Nutrition Facts : Calories 62.5, Fat 4.6, SaturatedFat 0.6, Sodium 100.4, Carbohydrate 5.3, Fiber 0.9, Sugar 2.7, Protein 1
CHILI SAUCE
-Virginia Lanphier, Omaha, Nebraska
Provided by Taste of Home
Time 2h15m
Yield about 6 pints.
Number Of Ingredients 10
Steps:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
GHOST CHILE SWEET PICKLE RELISH
After often being disappointed in the flavor and heat intensity of commercially produced hot relishes, I decided to make my own! This relish is both sweet and super duper hot. It's great on hotdogs, hamburgers, and sandwiches!
Provided by Billy The Blue Whale
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 9h15m
Yield 36
Number Of Ingredients 8
Steps:
- Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
- Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
- Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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). Label and date the jars and store in a cool, dark area.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 390.1 mg, Sugar 12.7 g
PICKLED CHILE RELISH
This recipe is on my 'canning list' for this summer. Chiles are growing as we speak :) Recipe from Gourmet August/2008 issue.
Provided by katie in the UP
Categories Peppers
Time 1h15m
Yield 4 1/4 pints
Number Of Ingredients 6
Steps:
- You also will need 4 1/4 pint canning jars with lids.
- Preheat oven to 350 degrees with rack in the middle.
- Cut off and discard top of garlic head to expose cloves, then wrap in foil and bake until very tender, about 45 minutes.
- Cool to warm, then peel cloves and transfer to a food processor.
- Stem chiles and add to processor along with vinegar, sugar, and salt.
- Pulse until finely chopped.
- Simmer chile mixture in a small saucepan, stirring 2 minutes.
- Sterilize jars and lids.
- Place 2 or 3 sprigs of thyme in each jar, leaving 1/4 inch of space at top.
- Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles.
- Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on heated lids with screw bands.
- Place in canner or a pot with enough hot water to cover jars by 2 inches.
- Bring to a full boil, cover and boil covered for 10 minutes.
- Transfer to towel lined kitchen counter.
- Check seals once jars have cooled. If a jar didn't seal properly store in refrigerator.
- Shelf life approximately 6 months.
Nutrition Facts : Calories 68, Fat 0.2, Sodium 879.8, Carbohydrate 13.5, Fiber 1.2, Sugar 6.2, Protein 2.1
More about "chile relish recipes"
GARLIC-CHILE RELISH RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Servings 1
CHILLI RELISH RECIPE | GOOD FOOD
From goodfood.com.au
HATCH CHILE RELISH - REBOOTED MOM
From rebootedmom.com
RELISH RECIPES | ALLRECIPES
From allrecipes.com
BEST CHILES RELLENOS RECIPE - HOW TO MAKE CHILES …
From delish.com
THAI CHILE RELISH RECIPE | MYRECIPES
From myrecipes.com
A SPICY HATCH CHILE PEPPER RELISH – WE ARE NOT FOODIES
From wearenotfoodies.com
HOT PEPPER RELISH RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
GREEN CHILE RELISH WITH LIME & SALT FROM MJ'S KITCHEN
From mjskitchen.com
26 CHILE RECIPES THAT (MIGHT) MAKE YOU SWEAT - BON …
From bonappetit.com
CHILE RELISH RECIPE - WEBETUTORIAL
From webetutorial.com
32 CHILI RELISH RECIPES | RECIPELAND
From recipeland.com
32 CHILI RELISH RECIPES - PAGE 2
From recipeland.com
GREEN CHILE CHIPOTLE RELISH – RELISH WITH A LITTLE KICK!
From campwildride.com
CHILLI AND GARLIC RELISH – FOODEVA MARSAYS’ ‘CALISTOS VERSION’
From marriamsayed.com
CHILI RELISH RECIPES | RECIPELAND
From recipeland.com
SWEET CHILI PEPPER RELISH - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GRILLED CHILE RELISH - SALSA RECIPES - DELISH.COM
From delish.com
GREEN-CHILE RELISH RECIPE - TIM GOODELL | FOOD & WINE
From foodandwine.com
CHILI RELISH RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HABANERO CHILE RELISH | EDIBLE MARIN & WINE COUNTRY
From ediblemarinandwinecountry.ediblecommunities.com
CLASSIC CHILI SAUCE | CANADIAN LIVING
From canadianliving.com
CHILE RELLENO RECIPES | ALLRECIPES
From allrecipes.com
GRILLED CHILE RELISH RECIPE | RECIPES.NET
From recipes.net
CHILE PEPPER RELISH - BIGOVEN.COM
From bigoven.com
GRILLED CHILE RELISH RECIPE - RECIPES.NET
From recipes.net
CHILE RELISH - BIGOVEN.COM
From bigoven.com
THAI CHILE RELISH RECIPE | FOOD & WINE
From foodandwine.com
CHILE RELISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHILI RELISH RECIPE | EAT SMARTER USA
From eatsmarter.com
SPICY RED ONION-POBLANO CHILE RELISH - BIGOVEN.COM
From bigoven.com
BEST RECIPES WITH FRESH CHILE PEPPERS | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #condiments-etc #vegetables #easy #beginner-cook #vegan #vegetarian #food-processor-blender #dietary #spicy #inexpensive #peppers #taste-mood #equipment #small-appliance #3-steps-or-less
You'll also love