Peach And Red Onion Relish Recipes

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SWEET AND SPICY PEACH RELISH



Sweet And Spicy Peach Relish image

This great tasting relish can be used on sandwiches, atop chicken or fish...you name it, you can find a use for it!

Provided by TishT

Categories     Sauces

Time 15m

Yield 3-4 cups

Number Of Ingredients 13

4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 cup orange juice
1/4 cup virgin olive oil
6 tablespoons lime juice (about 3 limes)
1 tablespoon molasses
1 tablespoon minced red chili peppers or 1 tablespoon green chili pepper, of your choice
1/2 cup Italian parsley or 1/2 cup curly parsley, chopped
1 teaspoon garlic, minced
salt
freshly cracked black pepper

Steps:

  • In a large bowl, combine all the ingredients and mix well.
  • This relish will keep, covered and refrigerated, about 4 days.

Nutrition Facts : Calories 313.4, Fat 18.9, SaturatedFat 2.6, Sodium 14.1, Carbohydrate 37.2, Fiber 5.3, Sugar 26.7, Protein 3.5

PEACH-VIDALIA ONION RELISH



Peach-Vidalia Onion Relish image

A sweet and tangy peach and Vidalia onion relish that makes a great topping for hot dogs.

Provided by Christin Mahrlig

Categories     Condiment

Time 45m

Number Of Ingredients 13

1 1/2 cups water
1 1/2 cups sugar
1 1/2 cups cider vinegar
3 tablespoons gin
1 1/2 tablespoons salt
2 teaspoons mustard seeds
3/4 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
2 bay leaves
2 pounds Vidalia onion, (finely chopped)
2 1/2 pounds peaches, (peeled and chopped)
1 large clove garlic, (minced)
2 jalapenos, (minced)

Steps:

  • In a Dutch oven bring water, sugar, cider vinegar, gin, salt, mustard seeds, celery salt, crushed red pepper flakes, and bay leaves to a boil over medium-high heat.
  • Add onion, peaches, garlic, and jalapeno and boil, stirring occasionally, for 15 minutes.
  • Let mixture cool, and remove bay leaves. Relish can be stored in airtight containers in the refrigerator for up to 2 weeks. (Makes about 8 cups.)

Nutrition Facts : Calories 68 kcal, ServingSize 1 serving

SWEET AND TANGY PEACH RELISH



Sweet and Tangy Peach Relish image

Provided by Elizabeth Green

Categories     Sauce     Fruit     Onion     Side     Vegetarian     Peach     Summer     Simmer     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices
3/4 cup sugar
1/2 cup cider vinegar
1/4 teaspoon hot red-pepper flakes
1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)
3/4 teaspoon salt

Steps:

  • Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

VIDALIA ONION & PEACH RELISH



Vidalia Onion & Peach Relish image

Peaches, onion, jalapeno pepper and garlic...does it get any better! This recipe was inspired from a recipe I found on "My Recipes.com" I made a few changes to adjust the recipe to my liking. I like relish and chow chow a bit more on the spicy side so I added more heat to this wonderful relish. Try serving this over a pork...

Provided by Diane Atherton

Categories     Other Sauces

Time 1h35m

Number Of Ingredients 13

2 c water
2 c sugar
2 c apple cider vinegar
1/4 c gin
1 tsp celery salt
1 Tbsp mustard seeds
4 bay leaves, dried
1/2 to 2 tsp crushed red pepper, dry (i used 2 tsp)
2 Tbsp salt (i used plain with no iodine)
3 lb peaches, chopped
3 lb vidalia onions, chopped
4 large cloves of garlic, minced
1 to 2 jalapeno peppers, chopped fine (i used 1 pepper)

Steps:

  • 1. Sterilize jars and lids. This takes a little while, so start right before you start perparing the fruit and veggies. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process your jars of relish. In another small pot; sterilize lids in gently boiling water for 5 minutes.
  • 2. Combine water, sugar, vinegar, gin celery seed, mustard seed, bay leafs, crushed red pepper and salt in a stainless steele stock pot or pan; bring to boil over medium heat. Add peaches, onion, garlic and jalapeno pepper; return to a slow boil and boil for 15 minutes, stirring occassionally.
  • 3. Remove relish from heat and fill hot sterlized jars, leaving 1/2 inch of head space. Wipe rims of jars clean, apply lids and twist on rings. Process in a boiling water canner for 10 minutes. Turn heat off and let jars set in hot water for an additional 5 minutes. Remove jars from canner; place on dry towel and let set for 24 hours. Check lids to insure they sealed properly. Store in cool, dark place for up to 1 year.

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