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 PEPPER RELISH
Make and share this Sweet Pepper Relish recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 1h
Yield 10 Pints, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut peppers into strips.
- Quarter the onions.
- Put vegetables through the coarse blade of a food grinder or chop in a food processor.
- Put vegetables into a heavy kettle and pour boiling water over them to cover.
- Let stand 10 minutes; drain.
- Add the vinegar, sugar and pickling salt to the vegetables.
- Mix well.
- Bring to a boil and simmer for 20 minutes.
- Pour into clean jars while hot and seal.
Nutrition Facts : Calories 296, Fat 0.8, SaturatedFat 0.2, Sodium 1411.2, Carbohydrate 69.5, Fiber 7.1, Sugar 55.4, Protein 3.9
RED PEPPER RELISH
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g
ROASTED RED PEPPER SPREAD
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 30
Number Of Ingredients 9
Steps:
- Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
- Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
- Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g
HOT RED-PEPPER RELISH
Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
- In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
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
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RED PEPPER RELISH
Provided by Florence Fabricant
Categories easy, condiments
Time 30m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Char the skins of the peppers over an open flame or under the broiler until they are completely blackened. When cool enough to handle, rub off the blackened skin, then split, seed and core the peppers. Chop them fine.
- Heat a dry, heavy skillet over medium-high heat, add the cumin, coriander and pepper and cook until they begin to become fragrant, two to three minutes.
- Lower the heat and add the oil, ginger and garlic to the skillet. Cook a minute or so, then add the wine and chopped peppers.
- Increase the heat and cook another few minutes, until there is no excess moisture in the skillet.
- Remove from heat, stir in the chopped fresh coriander and set aside until ready to serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 5 grams
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
PICKLED PEPPER RELISH
Here's an eye-catching medley that's an instant flavor booster. "I love it on barbecued beef sandwiches, or added to coleslaw or potato salad," notes Karen Barb from Layton, Utah. "It's also great heated on a chicken breast or pork chop."
Provided by Taste of Home
Time 30m
Yield 1 cup.
Number Of Ingredients 11
Steps:
- Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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