Philadelphia Pepper Relish Food

PEPPER RELISH

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.

SWEET AND SPICY PEPPER RELISH

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.

RED PEPPER RELISH

Steps:

• In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

PHILADELPHIA PEPPER POT

Steps:

• Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
• Drain and cool.
• Cut into 1/2-inch pieces.
• Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
• Remove meat from bones and cut into small pieces.
• Strain broth and return to kettle.
• Add onion and bay leaf; simmer about an hour.
• While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
• Add peeled and cubed potatoes with the pot herbs.
• Add meat and cooked tripe; season with salt and cayenne to taste.
• Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
• Cook for about ten minutes, add chopped parsley and serve at once.

PENNSYLVANIA DUTCH PEPPER RELISH

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.

HOAGIES WITH QUICK PEPPER RELISH

Steps:

• For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
• For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
• Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

PHILADELPHIA PEPPER RELISH

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.

PEPPER HASH - AMERICAN PIKLIZ

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.

THREE-PEPPER RELISH

Steps:

• Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
• Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.

BELL PEPPER RELISH

Steps:

• Combine all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)