PINEAPPLE-JALAPENO PICKLE RELISH
Provided by Marcela Valladolid
Categories condiment
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.
PINEAPPLE JALAPENO MARMALADE
Steps:
- Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
- Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
- Remove from heat and cool before serving.
- Store in refrigerator for up to 1 month or in the freezer for 6 months.
PINEAPPLE RELISH
Provided by Food Network
Categories condiment
Time 1h35m
Yield 2 cups for 12 to 16 hot dogs
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
- Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!
SPICY TILAPIA W/ PINEAPPLE, JALAPENO PEPPER RELISH
Make and share this Spicy Tilapia W/ Pineapple, Jalapeno Pepper Relish recipe from Food.com.
Provided by Zip N Steam Queen
Categories Tilapia
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Put fish in Zip N' Steam Bag cook for about 9 minutes in the microwave or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently.
- Serve pineapple mixture with fish. Garnish with lime wedges.
Nutrition Facts : Calories 271.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 113.4, Sodium 266.1, Carbohydrate 14, Fiber 2.1, Sugar 8.8, Protein 46.5
JALAPENO PINEAPPLE CHUTNEY
Make and share this Jalapeno Pineapple Chutney recipe from Food.com.
Provided by evelynathens
Categories Chutneys
Time 35m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
- add the pineapple chunks and simmer for about 30 minutes or until thick.
- You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.
Nutrition Facts : Calories 475, Fat 0.5, SaturatedFat 0.1, Sodium 816, Carbohydrate 117.3, Fiber 3.8, Sugar 107.5, Protein 2.4
HOT JALAPENO PEPPER RELISH
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
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.
SWEET AND SPICY PINEAPPLE-JALAPENO RELISH
Make and share this Sweet and Spicy Pineapple-Jalapeno Relish recipe from Food.com.
Provided by TishT
Categories Pineapple
Time 25m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In saucepan over medium heat, sauté the onions, ginger, jalapenos, and cumin for 6 minutes.
- Add the rum and cook until almost all is evaporated.
- Add the pineapple, lime juice, and sugar, bring to simmer and then remove from heat.
- Stir in the cilantro, salt and pepper to taste.
- Note: Caution!
- Be sure to wear rubber gloves when preparing the chilies or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!
Nutrition Facts : Calories 248.6, Fat 0.5, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 47.3, Fiber 2.9, Sugar 38.4, Protein 1.5
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4.6/5 (15)Total Time 10 minsServings 6
- Add pineapple, jalapeños, cucumber, red onion and cilantro to a bowl and combine. Add lemon juice, honey and salt and stir until will combined.
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- Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Pulse pineapple, red onion and jalapeño in the bowl of a food processor a few times just to fine chop, being careful not to puree.
- Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
- Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
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