SWEET AND SPICY PEPPER RELISH
This Sweet and Spicy Pepper Relish recipe is legendary! Deeply flavorful: even people who don't like spicy foods love it! Try it on almost EVERYTHING! • Freezable • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Side Dishes
Time 55m
Number Of Ingredients 12
Steps:
- Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
- In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
- In a medium saucepan, combine the processed pepper mixture and all other ingredients.
- Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
- Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 28 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SWEET-AND-SPICY PEACH SPREAD
Creamy and sweet peach spread that gets a little pop of heat from fresh jalapenos. Serve with crackers or spread on toasted crostini. Refrigerate any leftover spread.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix cream cheese, peach, jalapeno, cilantro, and green onion together in a small bowl.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 2.7 g, Cholesterol 61.6 mg, Fat 19.6 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 12.3 g, Sodium 167.1 mg, Sugar 1 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
SWEET-AND-TANGY RELISH
It's like mixing the whole antipasti bar into one addictive spread and we think this bright, modern relish is the perfect holiday party appetizer. Make it a day or two ahead of the party, then team it up with buttery crackers, fine cheeses, and charcuterie.
Provided by Lauryn Tyrell
Categories Appetizers
Time 10m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
- Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.
SWEET AND SPICY STUFFED PEPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield about 50 canapes
Number Of Ingredients 9
Steps:
- Plantain Chips:
- Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
- Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
- Peppers:
- Drain the peppers on paper towels.
- Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
- Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
- To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.
SWEET AND SPICY RED PEPPER SPREAD
This is a Syrian recipe that I love to make for parties. The pomegranate molasses is a product that is available in Arab shops. If it is not available try pomegranate juice. Adding lemon juice and sugar might work, but the color will be different.
Provided by Transylmania
Categories Spreads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Roast the red peppers over an open fire or in the oven until the peels are charred. Place them in a paper bag for ten minutes when they are done and the skins will come off very easily.
- Peel you peppers and rinse off any bits of charred skin.
- Using a sharp knife remove the seeds of the peppers and finely mince them.
- In a large bowl combine peppers and walnuts. Mash together with a potato masher until it is somewhat uniform and pasty.
- Add all other ingredients and mix well until a uniform spread is formed. Add more oil if necessary.
- Let sit for at least an hour. Serve with pita bread, toast, or crackers.
Nutrition Facts : Calories 222.8, Fat 17.9, SaturatedFat 2, Sodium 434.6, Carbohydrate 14.3, Fiber 3.8, Sugar 5.5, Protein 5
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