Peach And Red Onion Relish Food

VIDALIA ONION RELISH

Vidalia Onion Relish image

Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 16

Ingredients

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

Steps:

In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Grilled Rib Pork Chops with Sweet and Tangy Peach Relish image

A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.

Provided by Elizabeth Green

Categories Pork Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Gourmet Peach Onion Summer

Yield 6 servings

Number Of Ingredients 11

Ingredients

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
Sweet and Tangy Peach Relish

Steps:

In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
Add pork chops to brine and let stand at room temperature for 1 hour.
Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
Transfer chops to a platter and let stand for 5 minutes before serving.
Serve chops with peach relish.

GRILLED PORK CHOPS WITH PEACH AND RED-ONION RELISH

Grilled Pork Chops with Peach and Red-Onion Relish image

Categories Sauce Onion Pork Side Low Fat Peach Fall

Yield serves 4

Number Of Ingredients 4

Ingredients

Vegetable oil, for grill
4 bone-in pork chops (10 to 12 ounces each)
Coarse salt and ground pepper
Peach and Red-Onion Relish, for serving (recipe follows)

Steps:

Heat grill to medium-high; clean and lightly oil hot grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Serve with peach relish.
Nutrition Information
(Per Serving)
Calories: 322
Fat: 11.5g (4.2g Saturated Fat)
Protein: 42.9g
Carbohydrates: 9.8g
Fiber: 0.9g

SWEET AND SPICY PEACH RELISH

Sweet And Spicy Peach Relish image

This great tasting relish can be used on sandwiches, atop chicken or fish...you name it, you can find a use for it!

Provided by TishT

Categories Sauces

Time 15m

Yield 3-4 cups

Number Of Ingredients 13

Ingredients

4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 cup orange juice
1/4 cup virgin olive oil
6 tablespoons lime juice (about 3 limes)
1 tablespoon molasses
1 tablespoon minced red chili peppers or 1 tablespoon green chili pepper, of your choice
1/2 cup Italian parsley or 1/2 cup curly parsley, chopped
1 teaspoon garlic, minced
salt
freshly cracked black pepper

Steps:

In a large bowl, combine all the ingredients and mix well.
This relish will keep, covered and refrigerated, about 4 days.

Nutrition Facts : Calories 313.4, Fat 18.9, SaturatedFat 2.6, Sodium 14.1, Carbohydrate 37.2, Fiber 5.3, Sugar 26.7, Protein 3.5

GRILLED PORK CHOPS WITH PEACH RELISH AND HERB RICE

Grilled Pork Chops with Peach Relish and Herb Rice image

Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 10

Ingredients

1 cup long-grain rice
1/3 cup chopped fresh parsley
1/4 small red onion, very thinly sliced
2 medium peaches, halved and very thinly sliced
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
Pinch of red-pepper flakes
Coarse salt and ground pepper
4 bone-in pork chops (1 inch thick)
Oil for grill

Steps:

Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper. Let stand 15 minutes.
Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper. Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice.

Nutrition Facts : Calories 463 g, Fat 20 g, Fiber 2 g, Protein 22 g, SaturatedFat 8 g

SWEET AND TANGY PEACH RELISH

Sweet and Tangy Peach Relish image

Provided by Elizabeth Green

Categories Sauce Fruit Onion Side Vegetarian Peach Summer Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices
3/4 cup sugar
1/2 cup cider vinegar
1/4 teaspoon hot red-pepper flakes
1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)
3/4 teaspoon salt

Steps:

Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

PEACH AND PEPPER RELISH

Peach and Pepper Relish image

Great on chicken, pork chops, or by the spoonful on a cracker with brie.

Provided by Loretta's Recipe Journal

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 1h20m

Yield 24

Number Of Ingredients 7

Ingredients

6 fresh peaches - peeled, pitted, and chopped
6 red bell peppers, seeded and chopped
1 hot banana pepper, seeded and chopped
½ cup vinegar
½ teaspoon salt
1 lemon, halved
2 ½ cups white sugar

Steps:

Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 51 mg, Sugar 23.5 g

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS

Peach and Red Onion Relish with Grilled Pork Chops image

This relish is also delicious atop grilled chicken or fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 7

Ingredients

1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
4 bone-in pork chops (10 to 12 ounces each)

Steps:

In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

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