RED PEPPER ONION RELISH
"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."
Provided by Taste of Home
Time 30m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SWEET AND SPICY ONION RELISH
Steps:
- Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
- Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.
REDCURRANT & RED ONION RELISH
Fantastic with goat's cheese, sausages or cold meats
Provided by Good Food team
Categories Condiment, Lunch, Snack, Supper
Time 55m
Yield Makes one 400g pot
Number Of Ingredients 10
Steps:
- Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
- Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
RED PEPPER RELISH
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g
PEPPER ONION RELISH
We like this as a sandwich spread. The amount of peppers is really a total of sweet and hot. You can make it hotter or milder by shifting the ratio. As written, it's moderately spicy. From The Joy of Pickling.
Provided by dianegrapegrower
Categories Peppers
Time 1h
Yield 6 half pints
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
- Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
- Store the cooled jars in a cool, dry place.
Nutrition Facts : Calories 135.8, Fat 0.3, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 28.6, Fiber 2.5, Sugar 23.1, Protein 1.4
IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
- Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
- For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
- Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
- For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
- Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.
RED PEPPER AND ONION RELISH
Quick and easy.
Provided by SHER15
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 80
Number Of Ingredients 6
Steps:
- Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g
RED AND YELLOW PEPPER RELISH
Categories Condiment/Spread Garlic Olive Onion Pepper Sauté Bell Pepper Chill Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.
HOT & SWEET PEPPER & ONION RELISH
I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!
Provided by Gator Lady
Categories Peppers
Time 1h30m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
- Finely chop peppers & onions, by hand or food processor.
- Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
- Can be put in containers for fridge or canned.
- If you are canning, 10 minute minimum water bath, so cans are sealed properly.
- Use for meats, on cream cheese & crackers, or just use you imagination.
Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2
HOT RED-PEPPER RELISH
Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
- In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
RED PEPPER & TOMATO RELISH
Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil
Provided by Mary Cadogan
Categories Condiment
Time 35m
Number Of Ingredients 8
Steps:
- Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
- Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.
Nutrition Facts : Calories 92 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
RED PEPPERS AND ONIONS
Provided by Marian Burros
Categories easy, quick, weekday, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon oil in nonstick skillet or 1 1/2 tablespoons oil in regular skillet and saute peppers and onions about 10 minutes, until onions and peppers are softened.
- Season with vinegar and black pepper and serve.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 12 milligrams, Sugar 12 grams
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
SWEET ONION & RED BELL PEPPER TOPPING
As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. -Pat Hockett, Ocala, Florida
Provided by Taste of Home
Time 4h20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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