Philadelphia Pepper Relish Food

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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

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

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

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.

PENNSYLVANIA DUTCH PEPPER RELISH



Pennsylvania Dutch Pepper Relish image

The perfect way to use up that end-of-season bounty from the garden. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Onions

Time 8h20m

Yield 3 pints

Number Of Ingredients 7

16 red bell peppers, seeded and chopped fine
16 green bell peppers, seeded and chopped fine
10 small onions, peeled and chopped fine
water, boiling
1 quart vinegar
1 1/2 cups sugar
2 1/2 teaspoons salt

Steps:

  • Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
  • Drain off the water and again cover with boiling water; let stand ten minutes.
  • Pour into a muslin bag and drain overnight.
  • Add vinegar, sugar and salt; boil for 20 minutes.
  • While hot, pour into sterilized jars and seal.

Nutrition Facts : Calories 834.1, Fat 3.2, SaturatedFat 0.8, Sodium 1983, Carbohydrate 191.4, Fiber 26.8, Sugar 151.9, Protein 13.9

BAKED CHEESE WITH GRILLED PINEAPPLE-PEPPER RELISH



Baked Cheese with Grilled Pineapple-Pepper Relish image

Ree's grilled pineapple-pepper relish has many uses. Here it becomes a component to baked cheese, creating a delicious dip to serve as an appetizer with crackers. It also works well as a condiment for proteins such as pork or fish.

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pineapple, cored and sliced into rings
5 tablespoons olive oil
3 jalapeños, halved and seeded (or leave some seeds for more heat)
1 poblano pepper, halved and seeded
1 large red bell pepper, quartered
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
1 tablespoon agave syrup
1 lime, zested and juiced
8 ounces cream cheese
Crackers, for serving

Steps:

  • Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat.
  • Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
  • Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers.

PEPPER HASH - AMERICAN PIKLIZ



Pepper Hash - American Pikliz image

Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!

Provided by Caromcg

Categories     Vegetable

Time 50m

Yield 2 quarts, 12 serving(s)

Number Of Ingredients 10

1 head cabbage, white, sliced as this as you can
2 medium green peppers, sliced super thin
4 teaspoons celery seeds
3 teaspoons mustard seeds
16 tablespoons white sugar
1 1/2 cups apple cider vinegar
1 cup white vinegar
3 1/2 teaspoons salt
2 teaspoons black pepper
4 scotch bonnet peppers (optional) or 4 habanero peppers (optional)

Steps:

  • Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
  • Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
  • Seed & slice the green pepper, also very thinly.
  • If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
  • Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
  • The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.

Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4

KENNEBUNK PICKLE RELISH



Kennebunk Pickle Relish image

A pioneer recipe originating from the great state of Maine. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Vegetable

Time 8h30m

Yield 5 quarts

Number Of Ingredients 13

2 lbs green tomatoes
2 lbs tomatoes
2 lbs cabbage (a small head)
2 red bell peppers, seeded
2 green bell peppers, seeded
3/4 quart onion, peeled
1 bunch celery
6 tablespoons salt
1 quart white vinegar
3 cups brown sugar
3 inches cinnamon sticks
1 teaspoon whole cloves
1 teaspoon dry mustard (Coleman's preferred)

Steps:

  • Mince vegetables finely; add salt and let stand overnight.
  • Drain; add vinegar and brown sugar.
  • Tie cinnamon,cloves and mustard in a small cheesecloth bag.
  • Boil everything together for about 30 minutes.
  • Remove spice bag, pour into sterilized jars and seal.

Nutrition Facts : Calories 736.2, Fat 1.7, SaturatedFat 0.3, Sodium 8581.1, Carbohydrate 175, Fiber 13.2, Sugar 155.4, Protein 9

PHILADELPHIA PEPPER RELISH



Philadelphia Pepper Relish image

A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Peppers

Time 30m

Yield 1 1/2 quarts

Number Of Ingredients 8

1 cup green bell pepper, seeded and minced
1/2 cup red bell pepper, seeded and minced
3 cups cabbage, minced
1 cup celery, minced
2 tablespoons salt
2 tablespoons mustard seeds
2 tablespoons brown sugar
1 1/2 cups vinegar

Steps:

  • Combine the minced vegetables and salt; let stand overnight.
  • Rinse and drain thoroughly.
  • Add mustard seed and brown sugar to the vinegar; heat to boiling.
  • Pour over drained vegetables in a crock.
  • Cool and store in the refrigerator.
  • Serve within 3 days.

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