Thai Demon Relish Recipes

THAI CUCUMBER RELISH

Thai Cucumber Relish image

Use this make-ahead sweet-and sour condiment to brighten our Massaman Curry.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Yield Makes 1/2 cup

Number Of Ingredients 6

Ingredients

1/2 cup distilled white vinegar
1/4 cup sugar
Kosher salt
2 shallots, thinly sliced
2 mini cucumbers, peeled, halved, and thinly sliced
1 red Thai chile, thinly sliced

Steps:

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

THAI DEMON RELISH

Thai Demon Relish image

This is my base for some of my Thai inspired sauces. It is a basic chili -garlic relish. This year I have grown a Thai Red Demon pepper plant; hot. I also grow Korean Red Garlic; hot. What a delightful combination. I also use this basic recipe to make Serrano Relish, Jalapeno Relish, and other hot pepper relishes. I use complimentary vinegars to suit the pepper, reserving the Rice Vinegar for my Thai Red Demons...

Provided by Sweetiebarbara

Categories Sauces

Time 30m

Yield 1/2 pint, 16 serving(s)

Number Of Ingredients 4

Ingredients

1 cup hot pepper (Thai Red Demon)
1 head of garlic (Korean Red)
1 teaspoon kosher salt
1/2 cup rice vinegar (enough to cover peppers and garlic)

Steps:

Rinse, stem and mince peppers.
Mince garlic cloves.
Add salt and mix well, cover with vinegar.
Store in sterile jar in refrigerator, will keep as long as a year.

Nutrition Facts : Calories 6.5, Sodium 146.3, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 0.3

PEPPER RELISH

Pepper Relish image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.

Provided by CindyMarie

Categories Spreads

Time 3h

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

Ingredients

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
Reduce heat and add vegetables, simmering 10 minutes.
Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2

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