Spicytexascucuzzapepperrelish Recipes

SPICY TEXAS CUCUZZA-PEPPER RELISH

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.

SPICY TEXAS SHEET CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
• Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any chile pieces left in the sieve and add to the saucepan.
• Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
• Add the butter and cocoa powder to the saucepan with the chile puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined.
• Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan.
• Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition.
• Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing.

SWEET AND SPICY BBQ SAUCE (TEXAS STYLE)

Steps:

• In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes. Remove to a plate lined with a paper towel to drain, then eat the bacon as a snack.
• Add the onions to the pot with the bacon grease and cook over medium-low heat until the onions start to caramelize, 6 to 8 minutes. Add the garlic and cook another 2 minutes. Add the tomato paste and cook, stirring occasionally, another 3 minutes. Whisk in the stock, sugar, vinegar, cumin, cayenne, salt and pepper and bring to a simmer. Cook until thickened, 15 to 20 minutes.
• Let cool to room temperature before using. This sauce is great on brisket or beef ribs.

SWEET AND SPICY PEPPER RELISH

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.

SPICY ZUCCHINI RELISH

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.