Hot Pepper Spread Food

WALNUT-PEPPER SPREAD

Steps:

• Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

SWEET AND SPICY PEPPER RELISH

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.

ROASTED RED PEPPER SPREAD

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)

Steps:

• Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
• Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
• Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
• Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

HOT RED-PEPPER RELISH

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.

GRANDMOTHER B'S HOT PEPPER SPREAD

Steps:

• 1. Chop peppers, and put in a big pot add the mustard, vinegar, salt & sugar...bring to boil, cook for about 30 minutes, stirring occasionally Make past out of water and flour cook in a separate small pot till raw taste is gone usually 5 minutes.
• 2. Add to mixture cook 5 more minutes.
• 3. Place in jars and can as usual, doing a water bath.
• 4. I get my love of peppers from my dad's side of the family...:-))))))

ROASTED RED PEPPER SPREAD

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.

ROASTED RED PEPPER SPREAD (FOR CANNING)

Steps:

• Roast red peppers under broiler or on grill until skin is charred.
• Place in a paper bag and fold over the top of the bag.
• Let cool in bag 15 minutes.
• Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
• Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
• Peel garlic and onion.
• Finely mince garlic and set aside.
• Finely mince onion: measure 1/4 cup and set aside.
• Peel and seed peppers and tomatoes.
• Puree in a food processor or blender.
• Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
• Reduce heat and simmer until spread thickens.
• Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
• Adjust two-piece caps and process 10 minutes in a boiling water canner.

HOT PEPPER PEACH SPREAD

Steps:

• In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
• Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
• Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
• Remove pot from heat and skim off foam with a metal spoon.
• Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
• Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
• Remove jars and cool on wire racks.