Hot Jalapeno Pepper Relish Food

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HOT JALAPENO PEPPER RELISH



Hot Jalapeno Pepper Relish image

found this in my local paper many years ago and make it every year. Good on Brats or use leftover roast beef shredded, add mayo to moisten. Use this mixture on crackers or good for sandwiches!

Provided by Sandy One

Categories     Vegetable

Time 1h15m

Yield 3 pints, 30 serving(s)

Number Of Ingredients 10

1 1/2 lbs jalapeno peppers (approx 4 cups chopped)
1 medium onion
3 cups shredded cabbage
1 1/2 cups apple cider vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon pickling salt
1 tablespoon snipped fresh cilantro
1 teaspoon celery seed
2 minced garlic cloves

Steps:

  • Wash and remove stems and chop peppers.
  • In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
  • Bring to a boil over medium heat stirring occasionally.
  • Boil for 8-10 minutes stirring frequently to avoid sticking.
  • Immediately fill jars with mixture, leaving 1/2 inch head space.
  • Carefully run a plastic knife down inside of jar to remove bubbles.
  • Wipe jars and threads clean.
  • Adjust two piece caps.
  • Process pints or half pints in boiling water canner for 15 minutes.

HOT PEPPER RELISH



Hot Pepper Relish image

Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!

Provided by Sharon123

Categories     Southwestern U.S.

Time 55m

Yield 7 pints

Number Of Ingredients 7

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
3/4-1 cup sugar

Steps:

  • Put peppers and onions through food chopper, or chop in water in blender and drain.
  • Place in 6 quart kettle.
  • Add salt; cover with boiling water.
  • Let stand 10 minutes.
  • Drain and discard liquid.
  • Add vinegar and sugar to vegs.
  • Bring to boil, simmer 20 minutes.
  • Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
  • Wipe jar rim, adjust lids.
  • Process in boiling water bath 15 minutes.
  • Start to count processing time when water in canner returns to boiling.
  • Remove jars.

SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

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

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

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

EASY JALAPENO HOT SAUCE



Easy Jalapeno Hot Sauce image

A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper.

Provided by BC32

Categories     Side Dish     Vegetables

Time 30m

Yield 32

Number Of Ingredients 3

1 ¼ pounds fresh jalapeno peppers
2 tablespoons canola oil
salt and pepper to taste

Steps:

  • Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
  • Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
  • Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 1 g, Fat 1 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 0.6 g

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