Sweet And Spicy Fruit Relish Recipes

SWEET AND SPICY PEACH RELISH

Steps:

• Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
• Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
• Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
• Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
• Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).

SWEET AND SPICY FRUIT RELISH

Steps:

• Combine jalapeno and celery in a large bowl; set aside. In a small bowl, combine orange juice, sherry, and honey; season with salt and pepper. Pour orange mixture over jalapeno-celery mixture. Add orange zest; toss to combine. Set aside.
• In a medium bowl, combine pears, apples, ginger, sugar, and lemon juice; set aside. Spray a grill pan with cooking spray. Heat over medium-high heat until hot but not smoking. Grill onion rounds, basting with a little liquid from pear-apple mixture. Cook each side until softened and slightly charred, 3 to 5 minutes per side. Transfer onions to a cutting board; cut into 1/4-inch cubes. Add to jalapeno-celery mixture.
• Grill apple and pear quarters in batches, until golden brown on each side, basting with collected juices in bowl, 2 to 5 minutes per side. Transfer to a cutting board; cut into 3/4-inch cubes. Add to jalapeno-celery mixture along with juices. Chop celery leaves; add to jalapeno-celery mixture along with lemon zest. Stir to combine. Let sit at least 1 hour at room temperature. Season to taste.

FRUIT RELISH

Steps:

• Put all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick. (3 to 5 hours in all). To speed up this process, place fruit in a colander overnight to allow some of the juices to drip out first.

DANGER DOGS WITH SPICY FRUIT RELISH

Steps:

• For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.
• For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain.
• With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
• To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

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.

THREE-FRUIT RELISH

Steps:

• In a large bowl, combine the sugar, marmalade and lemon juice; mix well. Stir in the cranberries, raspberries and apples. Cover and refrigerate until serving. Stir before serving.

MOM'S FRUIT RELISH

Steps:

• This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
• Have ready a large preserving kettle.
• Peel tomatoes, seed, and dice; place in kettle.
• Peel pears, core, and slice 1/4 inch thick; place in kettle.
• Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
• Peel and finely chop onions; place in kettle.
• Remove seeds from red peppers and dice; place in kettle.
• Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
• Stir frequently.
• Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
• My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.