RED PEPPER RELISH
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g
SWEET BELL PEPPER RELISH
This sweet pepper relish recipe is a great way to preserve fresh bell peppers. Enjoy the relish on burgers and hot dogs or add it to dips and spreads.
Provided by Diana Rattray
Categories Condiment
Time 4h35m
Yield 80
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
- Finely chop about 1/2 to 2/3 of the peppers.
- Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
- Coarsely chop about half of the onions.
- Add the remaining onions to the grinder or food processor with the peppers.
- In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
- Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
- In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
- In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
- Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
- Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
- Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
- Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
- Carefully, remove the jars to a rack to cool.
- Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
- Enjoy!
Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 355 mg, Sugar 14 g, Fat 0 g, ServingSize 5 to 6 Pints (80 Servings), UnsaturatedFat 0 g
SWEET RED PEPPER RELISH/SPREAD
This is a favorite appetizer at every family function. It is especially well received with cocktails! It is similar to pepper jelly, but you do not need pectin. We usually serve it with crackers spread with a little cream cheese and a dollop of this sweet spread on top. This is great to have on hand when you have unexpected company or to give as a hostess gift. (yield is aproximate)
Provided by cookiedog
Categories Spreads
Time 1h30m
Yield 6 8 oz. jars
Number Of Ingredients 5
Steps:
- Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
- Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
- It can be canned or you can store it in the fridge for several weeks.
Nutrition Facts : Calories 254.7, Fat 0.5, SaturatedFat 0.1, Sodium 393.1, Carbohydrate 62.7, Fiber 3.3, Sugar 57, Protein 1.6
PORK WITH SWEET PEPPER RELISH
From Lawrenceville, Georgia, Lily Julow sends this meal-in-one. Red wine, balsamic vinegar and brown sugar season the relish that perfectly complements moist pork.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For pepper relish, in a large nonstick skillet coated with cooking spray, cook the peppers and onion in 1 tablespoon oil for 7 minutes or until onion is tender; drain. Stir in the wine or broth, brown sugar and vinegar. Reduce heat to low; cook until liquid evaporates, about 13 minutes. Remove vegetable mixture and keep warm. , Sprinkle pork chops with salt and pepper. In the same skillet, brown pork in remaining oil for 3 minutes on each side. Reduce heat; cover and cook for 5-6 minutes or until meat juices run clear. Serve with pepper relish.
Nutrition Facts :
RED PEPPER RELISH
Provided by Florence Fabricant
Categories easy, condiments
Time 30m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Char the skins of the peppers over an open flame or under the broiler until they are completely blackened. When cool enough to handle, rub off the blackened skin, then split, seed and core the peppers. Chop them fine.
- Heat a dry, heavy skillet over medium-high heat, add the cumin, coriander and pepper and cook until they begin to become fragrant, two to three minutes.
- Lower the heat and add the oil, ginger and garlic to the skillet. Cook a minute or so, then add the wine and chopped peppers.
- Increase the heat and cook another few minutes, until there is no excess moisture in the skillet.
- Remove from heat, stir in the chopped fresh coriander and set aside until ready to serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 5 grams
RED PEPPER RELISH
Let me just say right off the bat that this is a very sweet relish, so if that's not your thing you may want to find a different recipe. This simple relish can be used on hot dogs, hamburgers, or sandwiches. It goes well with many meats, and you could also serve it over cream cheese as an hors d'oeuvre. You will need some cheesecloth to make a spice bag to hold the allspice. Prep time includes the time needed for the peppers to brine in the salt
Provided by xtine
Categories Peppers
Time 4h45m
Yield 6 half pints
Number Of Ingredients 6
Steps:
- Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of the pepper to be the consistency of a relish.
- Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours.
- Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1 1/2 feet.
- Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. You will see that a lot of water still comes out. Place the drained and squeezed peppers on the paper towels.
- Make a spice bag out of a double layer of cheesecloth, and tie the allspice up in it.
- In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium.
- Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat.
- When the relish is done, the pieces of pepper will be translucent and the syrup will be thick.
- Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 922.2, Fat 1.2, SaturatedFat 0.1, Sodium 1183.6, Carbohydrate 223.4, Fiber 8.2, Sugar 215.7, Protein 3.8
RED BELL PEPPER RELISH
I recently bought some Mezzetta Zesty Bell Pepper Relish and was pleasantly surprised how good it was. In my attempt to find a recipe so I could make my own, I stumbled across this tasty one. Not the same, but still so very good with a hint of heat. This won a secret food bloggers secret ingredient contest for a recipe using red bell peppers. I hope you enjoy! Adapted from a food blog, savory and sweet. Thank you Alice!
Provided by Sharon123
Categories Onions
Time 35m
Yield 3/4 cup, about
Number Of Ingredients 5
Steps:
- Add everything to a small sauce pan and mix until well incorporated.
- Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
- Remove from heat and allow to cool before serving.
- Note:.
- The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
SWEET AND SPICY PEPPER RELISH
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
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
SWEET PEPPER RELISH RECIPE - (3.9/5)
Provided by mseemeyer
Number Of Ingredients 6
Steps:
- The peppers could be all one color, the combination just makes it pretty. Wash the peppers and peel the onions. Chop the peppers up in a blender or food processor or by hand. If you use a blender add some water so the pieces will chop freely. Do NOT over chop, you just want them in small pieces, not into mush. Drain the excess water off after chopping. Put the peppers in a large saucepan. Do the same with the onions. Chop and drain. Add the onions to the peppers and mix well. Pour enough boiling water to cover the mixture. Let it stand for about 5 minutes. Do not drain the water off. Add vinegar, sugar and salt. Mix well, bring to a boil for 5 minutes. Pour into canning jars and process in a hot bath for 5 minutes. Be sure to keep one jar out to eat! This is WONDERFUL with any kind of meat.
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
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.)
RED PEPPER AND ONION RELISH
Quick and easy.
Provided by SHER15
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 80
Number Of Ingredients 6
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
RED PEPPER ONION RELISH
"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
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
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