Red Jalapeno Relish Food

JALAPENO RELISH

Steps:

• Chop jalapenos, tomatoes and onion.
• Mix vegetables together with garlic and oregano. Set aside.
• Mix together vinegar and water. Set aside.
• Fill jars with vegetable mixture to 1/2 inch from top of jars.
• To each jar add 1 tsp each of salt and sugar.
• Then add liquid to jars to 1/2 inch from top.
• Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

SPICY JALAPEñO RELISH

Steps:

• Finely dice the jalapeños and red onions into small cubes, about 1/8 inch.
• Bring a medium sauce pan to medium heat. Add the celery seed and toast for about 1 minute, or until fragrant.
• Add the rest of the ingredients (peppers, onions, sugar, salt, black pepper and vinegar) to the pan and stir thoroughly.
• Bring the mix to a simmer and allow to cook for about 10 minutes, uncovered.
• Remove from heat when some of the liquid has evaporated, but it is still somewhat watery or runny. The relish will thicken as it cools.
• Allow to cool and add to a clean glass jar.
• Store in the refrigerator for 2-3 weeks or waterbath can for long term storage.

HOT JALAPENO PEPPER RELISH

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.

ROASTED RED PEPPER, CILANTRO, WALNUT, AND JALAPENO RELISH

Steps:

• Char the bell peppers over a gas flame or in the broiler until blackened on all sides. Enclose in a paper bag and let stand 10 minutes.
• Peel, seed, and slice the peppers.
• Toast coriander and cumin seeds in a small frying pan (dry) over medium heat until aromatic. Cool and grind in a spice grinder.
• Blend walnuts, oil, cilantro, chilies, bell peppers and the ground seeds in a processor until just smooth.
• Season with salt and pepper.
• Chill for up to 1 day, and serve with grilled seafood.

EASY SWEET & SPICY JALAPENO RELISH

Steps:

• Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.

RED PEPPER, CILANTRO, WALNUT, AND JALAPEñO RELISH

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.
• Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.
• Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.

GREEN TOMATO/JALAPENO RELISH

Steps:

• Prepare pint pickling jars per manufacturers directions.
• Coarsely chop tomatoes and onions in batches in a food processor and reserve them.
• Combine vinegar, sugar and salt in a stock pot, and bring to a boil over high heat. Add all vegetables and boil the mixture vigorously for 2 to 3 minutes.
• Spoon the relish into prepared, hot jars, leaving 1/2 inch of headspace.
• (Make sure to get some jalapeno slices in each jar).
• Process the jars in a water bath canner for 10 minutes.
• Makes about 6 pints.