Red Pepper And Onion Relish Recipes

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RED PEPPER ONION RELISH



Red Pepper Onion Relish image

"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 9

1 medium sweet red pepper, sliced
1 medium red onion, thinly sliced
1/2 teaspoon olive oil
1/2 teaspoon butter
1 garlic clove, minced
2 tablespoons dry red wine or reduced-sodium beef broth
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a 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 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 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

PEPPER AND ONION RELISH



Pepper and Onion Relish image

I grew tons of sweet yellow wax peppers and onions this summer and didn't want them to go to waste, so I found this recipe. I love this kind of "condiment" to add to the table for a flavor zing when serving "Plain" meats like baked chicken or pork chops. It also shows up on our Holiday dinner tables with the more common relishes...

Provided by Pam Ellingson

Categories     Other Sauces

Time 1h10m

Number Of Ingredients 8

4 qt chopped mixed sweet peppers (i used yellow wax, red, yellow, green and orange bell peppers)
3 or 4 medium onions, chopped
4 Tbsp mixed pickling spice
1 1/2 c sugar
4 tsp canning salt
3 1/2 c white vinegar
2 hot red chilie peppers, finely chopped (optional)
I SAVED ABOUT 1 1/2 PINTS OUT AND ADDED CHOPPED RED JALAPENO FOR MY FRIENDS WHO HAVE NO TASTEBUDS. LOL

Steps:

  • 1. Wash, seed, devein and chop peppers and onions, and place them in a large bowl. (This may be done in a food processor by pulsing until chopped. 3/8" dice or so. I prefer the look of hand chopped) Cover with Boiling water and let stand 5 minutes. Drain, Cover again with boiling water and let stand 10 minutes. Drain and reserve til needed.
  • 2. Tie Spices in several layers of cheesecloth or place in a metal spice infuser (Like a large mesh teaball). Combine spice bag, sugar, vinegar and salt in a large saucepot or Dutch oven and simmer for 15 minutes.
  • 3. Add drained vegetables and simmer for 10 minutes. Remove spice bag and bring vinegar mixture to a boil.
  • 4. Pack relish into jars leaving 1/2" headspace. wipe rims, place two piece lids. Process in a boiling water bath for 15 minutes. (adjust time for your altitude) Remove jars to kitchen towel lined counter out of any breezes and cover until sealed.

PEPPER ONION RELISH



Pepper Onion Relish image

We like this as a sandwich spread. The amount of peppers is really a total of sweet and hot. You can make it hotter or milder by shifting the ratio. As written, it's moderately spicy. From The Joy of Pickling.

Provided by dianegrapegrower

Categories     Peppers

Time 1h

Yield 6 half pints

Number Of Ingredients 8

3 cups red bell peppers, seeded and chopped
1 1/2 cups chili peppers, seeded and minced
2 cups onions, chopped
3 cups cider vinegar
1/2 cup sugar
1 tablespoon salt
1 teaspoon oregano
1/2 teaspoon ground black pepper

Steps:

  • Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
  • Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
  • Store the cooled jars in a cool, dry place.

Nutrition Facts : Calories 135.8, Fat 0.3, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 28.6, Fiber 2.5, Sugar 23.1, Protein 1.4

REDCURRANT & RED ONION RELISH



Redcurrant & red onion relish image

Fantastic with goat's cheese, sausages or cold meats

Provided by Good Food team

Categories     Condiment, Lunch, Snack, Supper

Time 55m

Yield Makes one 400g pot

Number Of Ingredients 10

2 medium red onions , peeled and cut into thin wedges
1 small red pepper , seeded and cut into small chunks
2 tbsp olive oil
1 plump red chilli , seeded and chopped
2 large garlic cloves , chopped
1 small knob fresh ginger , chopped
200ml red wine vinegar
140g light muscovado sugar
1 tsp five spice powder
200g redcurrants , stripped from stalks

Steps:

  • Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
  • Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
  • Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
  • Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium

SWEET ONION & RED BELL PEPPER TOPPING



Sweet Onion & Red Bell Pepper Topping image

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Time 4h20m

Yield 4 cups.

Number Of Ingredients 9

4 large sweet onions, thinly sliced (about 8 cups)
4 large sweet red peppers, thinly sliced (about 6 cups)
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons celery seed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HOT & SWEET PEPPER & ONION RELISH



Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories     Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

  • Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
  • Finely chop peppers & onions, by hand or food processor.
  • Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
  • Can be put in containers for fridge or canned.
  • If you are canning, 10 minute minimum water bath, so cans are sealed properly.
  • Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

PICKLED PEPPER AND ONION RELISH



Pickled Pepper and Onion Relish image

This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.

Provided by Diva Dawn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 5h10m

Yield 128

Number Of Ingredients 7

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

Steps:

  • Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
  • Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
  • Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

Nutrition Facts : Calories 16.9 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.8 mg, Sugar 3.5 g

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Categories     Condiment/Spread     Garlic     Onion     No-Cook     Quick & Easy     Bell Pepper     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
  • Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

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