Spicy Texas Cucuzza Pepper Relish Recipes

SWEET AND SPICY PEPPER RELISH

Sweet and Spicy Pepper Relish image

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

Ingredients

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

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

SPICY TEXAS CUCUZZA-PEPPER RELISH

Spicy Texas Cucuzza-Pepper Relish image

I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers.

Provided by Kim D.

Categories Peppers

Time 2h

Yield 6 8 oz. jars

Number Of Ingredients 16

Ingredients

2 lbs cucuzza, peeled and seeded
1 large yellow onion (I use Texas 1015)
2 red bell peppers, seeded
1 green bell pepper, seeded
2 large jalapenos, seeded
1/4 cup pickling salt
1 1/2 cups white vinegar
2 cups sugar
3 dried Thai chiles
1 1/2 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon water
2 teaspoons cornstarch

Steps:

Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
Sprinkle pickling salt over cucuzza mixture and stir well to combine.
Let cucuzza mixture sit on the counter at room temperature for 1 hour.
Thoroughly rinse cucuzza mixture in a strainer under cold running water.
Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
Place drained cucuzza mixture in a clean bowl.
Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
Bring to a boil, stirring occasionally.
Reduce heat to simmer for about 15 minutes, stirring occasionally.
Remove Thai peppers from pot and discard.
Add chopped cucuzza mixture to the stockpot.
Cook for an additional 5 minutes or until veggies are tender.
In a small bowl, combine water and cornstarch; mix to dissolve.
Pour cornstarch mixture into stockpot and cook for 5 minutes.
Pour into sterilized canning jars and process in a water bath for 10 minutes.

Nutrition Facts : Calories 328.4, Fat 0.6, SaturatedFat 0.1, Sodium 4726.5, Carbohydrate 79.7, Fiber 2, Sugar 70.2, Protein 2.1

SPICY ZUCCHINI RELISH

Spicy Zucchini Relish image

I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 12

Ingredients

5 cups shredded zucchini
1 cup grated onion
4-1/2 teaspoons salt
1-1/2 teaspoons cornstarch
1-1/2 teaspoons ground mustard
1-1/2 teaspoons ground turmeric
1 teaspoon celery seed
3/4 teaspoon pepper
3/4 cup white vinegar
1/2 cup finely chopped sweet red pepper
4-1/2 teaspoons chopped seeded jalapeno pepper
1-1/4 teaspoons chopped seeded habanero pepper

Steps:

In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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