APPLE & SWEET PEPPER RELISH
Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout. -Janette Schulz, McDonough, Georgia
Provided by Taste of Home
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
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
SPICY 'N SWEET PEPPER RELISH
A tasty relish that's amazing on pork, chicken, fish, lamb, and beef. No canning required. It's the perfect relish to use up some of those vegetables in the garden. You can easily use a brown sugar substitute instead of regular to make it keto friendly and lower in sugar.
Provided by Kori
Categories Dressing, Sauces, and Seasoning
Time 35m
Number Of Ingredients 9
Steps:
- In a medium-sized nonstick saucepan add jalapenos, red bell pepper, onion, and garlic. Saute over medium heat for about 5 minutes.
- Add vinegar, brown sugar, salt, and pepper. Stir to combine. Bring to a gentle simmer and reduce heat. Continue to gently simmer, stirring frequently, until the liquid has reduced and the relish thickens, approximately 20 to 25 minutes.
- Note: if using a brown sugar substitute, remove the relish from the heat after 25 minutes. Add 1 packet of unflavored gelatin and gently whisk or stir until it's well incorporated.
- If you like thick relish use 1 packet of unflavored gelatin, if you prefer it less thick use 1/2 packet.
- Allow relish to cool then transfer to an airtight jar or container. Refrigerate until you are ready to use, up to 2 weeks.
Nutrition Facts : ServingSize 2 tablespoons, Calories 10 kcal, Carbohydrate 19.9 g, Protein 0.3 g, Fat 0.1 g, Sodium 74.2 mg, Fiber 18.5 g, Sugar 0.5 g
SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)
Steps:
- Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
- Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.
PEPPER AND ONION RELISH
I grew tons of sweet yellow wax peppers and onions this summer and didn't want them to go to waste, so I found this recipe. I love this kind of "condiment" to add to the table for a flavor zing when serving "Plain" meats like baked chicken or pork chops. It also shows up on our Holiday dinner tables with the more common relishes...
Provided by Pam Ellingson
Categories Other Sauces
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Wash, seed, devein and chop peppers and onions, and place them in a large bowl. (This may be done in a food processor by pulsing until chopped. 3/8" dice or so. I prefer the look of hand chopped) Cover with Boiling water and let stand 5 minutes. Drain, Cover again with boiling water and let stand 10 minutes. Drain and reserve til needed.
- 2. Tie Spices in several layers of cheesecloth or place in a metal spice infuser (Like a large mesh teaball). Combine spice bag, sugar, vinegar and salt in a large saucepot or Dutch oven and simmer for 15 minutes.
- 3. Add drained vegetables and simmer for 10 minutes. Remove spice bag and bring vinegar mixture to a boil.
- 4. Pack relish into jars leaving 1/2" headspace. wipe rims, place two piece lids. Process in a boiling water bath for 15 minutes. (adjust time for your altitude) Remove jars to kitchen towel lined counter out of any breezes and cover until sealed.
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 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
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
HOT & SWEET PEPPER & ONION RELISH
I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!
Provided by Gator Lady
Categories Peppers
Time 1h30m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
- Finely chop peppers & onions, by hand or food processor.
- Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
- Can be put in containers for fridge or canned.
- If you are canning, 10 minute minimum water bath, so cans are sealed properly.
- Use for meats, on cream cheese & crackers, or just use you imagination.
Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2
CARAMELIZED ONIONS AND BELL PEPPERS
Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage.
Provided by Jennifer Segal, inspired by How to Cook Everything by Mark Bittman
Categories Vegetables & Sides
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
- Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
- Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.
Nutrition Facts :
HARRY & DAVIDS SWEET AND HOT PEPPER AND ONION RELISH CLONE
This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.
Provided by LoversDream
Categories Low Protein
Time 3h
Yield 7 pints
Number Of Ingredients 9
Steps:
- * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
- Mix all ingredients together, except pectin and bring to a boil.
- Turn down and simmer for 2 - 2 1/2 hours until thickened.
- Whisk in the 2 boxes of pectin and boil for 1 minute.
- Pour into sterile jars.
- Process in pressure canner at #11 for 15 minutes.
- Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
- It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
- Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
- I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
- It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
Nutrition Facts : Calories 1058.2, Fat 0.9, SaturatedFat 0.1, Sodium 2049.4, Carbohydrate 265.1, Fiber 7.5, Sugar 241.4, Protein 3.6
SWEET AND SPICY ONION RELISH
Steps:
- Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
- Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.
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