Poblano And Jalapeño Relish Recipe 435
CORN-POBLANO RELISH
Provided by Food Network Kitchen
Categories condiment
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Char 1 large poblano pepper over the flame of a gas burner on high heat (or char under the broiler). Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt 2 tablespoons butter in a skillet over medium heat. Add the poblano, 2 cups fire-roasted corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.
POBLANO-CILANTRO RELISH
Categories Side Quick & Easy Backyard BBQ Chile Pepper Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
- Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
- Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.
RED JALAPENO RELISH
A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed
Provided by Sarah Cook
Time 10m
Number Of Ingredients 7
Steps:
- Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
- Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
JALAPENO RELISH
This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.
Provided by SimplyME
Categories Low Protein
Time 1h15m
Yield 6-7 Pints
Number Of Ingredients 9
Steps:
- Chop jalapenos, tomatoes and onion.
- Mix vegetables together with garlic and oregano. Set aside.
- Mix together vinegar and water. Set aside.
- Fill jars with vegetable mixture to 1/2 inch from top of jars.
- To each jar add 1 tsp each of salt and sugar.
- Then add liquid to jars to 1/2 inch from top.
- Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.
POBLANO PICKLE RELISH
Make and share this Poblano Pickle Relish recipe from Food.com.
Provided by Kelly
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
Nutrition Facts : Calories 31.8, Fat 0.1, Sodium 564.8, Carbohydrate 8.1, Fiber 1.1, Sugar 4.7, Protein 0.9
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