Red Pepper Onion Relish Food

RED PEPPER ONION RELISH

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.

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.

RED BELL PEPPER RELISH

Steps:

• Add everything to a small sauce pan and mix until well incorporated.
• Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
• Remove from heat and allow to cool before serving.
• Note:.
• The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH

Steps:

• For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
• For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
• For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
• For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH

Steps:

• For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
• For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
• For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

PEPPER ONION RELISH

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.

HOT & SWEET PEPPER & ONION RELISH

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.

RED PEPPER & TOMATO RELISH

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.

EASY ONION RELISH

Steps:

• Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
• Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
• Store in refrigerator for 1 day before using.
• Serve chilled or at room temperature.

REDCURRANT & RED ONION RELISH

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.

SWEET PEPPER-ONION RELISH (SOUTHERN LIVING)

Steps:

• Preheat oven to 400. Stir together all ingredients, and pour into an 11x7 inch baking dish. Bake 45 minutes or until soft, stirring every 5 minutes. Transfer pepper mixture and any liquid to a bowl. Let cool 30 minutes or to room temperature. Store in an airtight container in refrigerator up to 3 days.

HOT RED-PEPPER RELISH

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.