Pineapple Pepper Relish Food

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GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY



Green Tomato, Pineapple, Red Pepper Relish/Chutney image

Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.

Provided by Rita1652

Categories     Chutneys

Time 1h20m

Yield 8 1/2 pint jars

Number Of Ingredients 17

8 cups diced organic green tomatoes
20 ounces crushed pineapple
1 cup apple juice
1 cup cider vinegar, 5%
4 cups organic sugar
1 tablespoon pickling salt
2 tablespoons finely minced ginger
1 teaspoon fresh turmeric, root
1 lime (zest and juice about a 1/4 cup)
4 garlic cloves, finely minced
1 cup diced red bell pepper
1/3 cup diced onion
1 lemongrass, stalk (rough outer leaves removed smashed and sliced)
1 kaffir lime leaf, sliced (Makrut lime leaves)
2 red jalapenos, minced Leave seeds if more heat is desired
1 cup fresh cilantro, minced (basil and or parsley can be used)
2 tablespoons cornstarch (The National Center for Home Food Preservation has no problem with cornstarch in canning, optional I)

Steps:

  • Prepare water bath and sterilize 8 ½ pint jars.
  • Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
  • Place all ingredients except for the herbs and cornstarch in a large pot.
  • Bring to a boil and cook till reduced and thickened.
  • Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
  • Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.

Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1

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.

SEA BASS WITH CRANBERRY PINEAPPLE PEPPER RELISH



Sea Bass with Cranberry Pineapple Pepper Relish image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 cups fresh or frozen chopped cranberries
1/2 cup finely diced pineapple
1 tablespoon sugar
2 small serrano peppers, seeded and finely chopped
1/2 teaspoon roasted habanero pepper paste
1/4 cup chopped cilantro leaves
1 tablespoon apple cider
1/4 cup peach Schnapps
Salt
4 (6-ounce) sea bass fillets
1/2 cup teriyaki
1 teaspoon grated ginger
2 tablespoons sesame oil
1 green onion, finely chopped
1 tablespoon olive oil

Steps:

  • To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside.
  • Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours.
  • Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides.
  • To serve, place on plate and top with the cranberry compote.

PINEAPPLE-PEPPER RELISH



Pineapple-Pepper Relish image

Notes: Up to 1 day ahead, make relish; cover and chill. Stir before serving.

Provided by wp

Yield Makes about 4 cups; 10 to 12 servings

Number Of Ingredients 5

3 1/2 cups coarsely chopped pineapple
3/4 cup chopped red onion
1/4 cup lime juice
2 to 3 tablespoons canned green peppercorns, rinsed and drained
Salt

Steps:

  • In a bowl, combine pineapple, red onion, lime juice, and green peppercorns (to taste). Season to taste with salt.

Nutrition Facts : Calories 27, Carbohydrate 6.9, Cholesterol 0.0, Fat 0.2, Fiber 0.7, Protein 0.3, SaturatedFat 0.0, Sodium 52

SPICY TILAPIA W/ PINEAPPLE, JALAPENO PEPPER RELISH



Spicy Tilapia W/ Pineapple, Jalapeno Pepper Relish image

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

1 teaspoon cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 (6 ounce) tilapia fillets
1 1/2 cups fresh pineapple chunks
1/3 cup chopped onion
1/3 cup chopped roma tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeno pepper, seeded and chopped
4 lime wedges

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

SPICY TILAPIA WITH PINEAPPLE-PEPPER RELISH



Spicy Tilapia With Pineapple-Pepper Relish image

Found in Cooking Light Magazine, April 2007, Kate Washington. Use fresh pineapple chunks with this dish, serve with coconut rice (use light coconut milk for some water to cook) & add toasted coconut flakes; & a salad of baby greens with tossed lime dressing to round out your menu.

Provided by Manami

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons canola oil
1 teaspoon cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
4 (6 ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeno pepper, seeded and chopped
4 lime wedges

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Combine Cajun seasoning, salt, and pepper in a small bowl.
  • Sprinkle fish evenly with spice mixture.
  • Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Combine pineapple, onions, tomatoes, rice vinegar, chopped cilantro & chopped jalapeno in a large bowl, stirring gently.
  • Serve pineapple mixture with fish.
  • Garnish with lime wedges.

Nutrition Facts : Calories 226.2, Fat 5.3, SaturatedFat 1.2, Cholesterol 85.1, Sodium 199.8, Carbohydrate 11.2, Fiber 1.6, Sugar 7.4, Protein 34.9

SWEET AND SPICY PINEAPPLE-JALAPENO RELISH



Sweet and Spicy Pineapple-Jalapeno Relish image

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

1 medium onion, chopped
2 tablespoons fresh ginger, finely minced
6 jalapeno peppers, finely chopped
1 teaspoon ground cumin
1/2 cup rum
1 fresh pineapple, diced
1/2 cup fresh lime juice
1/2 cup raw sugar (turbinado)
1/4 cup fresh cilantro, chopped
salt & freshly ground black pepper

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

PINEAPPLE PEPPER JELLY



Pineapple Pepper Jelly image

Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste.

Provided by Jellyqueen

Categories     Jellies

Time 1h10m

Yield 3 1/2 pints

Number Of Ingredients 5

3 cups juice (2 medium fully ripe pineapples, see directions below)
3 jalapeno peppers, finely ground (I would use a mini chopper)
6 1/2 cups sugar, measured into separate bowl
1/2 teaspoon butter (optional)
2 (3 ounce) envelopes Certo

Steps:

  • BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
  • Drain jars well before filling.
  • PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
  • Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
  • Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
  • Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
  • Add finely ground peppers to juice.
  • STIR sugar into juice in saucepot.
  • Add butter to reduce foaming, if desired.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
  • Remove from heat & skim off any foam with metal spoon.
  • LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  • Cover with two-piece lids.
  • Screw bands tightly.
  • Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
  • Cover; bring water to gentle boil & process 5 minutes.
  • Remove jars and place upright on a towel to cool completely.
  • After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.

Nutrition Facts : Calories 1600.2, Fat 0.2, Sodium 98.1, Carbohydrate 416.3, Fiber 4.5, Sugar 371.5, Protein 0.3

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