Red Pepper Tomato Relish Food

TOMATO-PEPPER RELISH

Steps:

• Heat oil in a large pot over medium heat. Add peppers, onions, garlic, crushed red pepper and salt. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add tomatoes plus all their accumulated liquid, brown sugar, vinegar and bay leaves. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook until reduced by half, about 2 1/2 hours.
• Ladle into 7 sterilized pint-size jars (see Tips). Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

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.

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

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.

RED PEPPER RELISH

Steps:

• Preheat the oven to 220 degrees C (or 425 F).
• Lay the red peppers cut side down on a baking tray and brush them with 2 tbsp olive oil.
• Bake until the skins start to blacken and blister.
• At that point, remove from the oven, put them in a bowl and cover with cling film.
• Set aside.
• Meanwhile, peel the tomatoes by covering them in boiling water for a few minutes.
• Drain and the skins should come off easily.
• Quarter the tomatoes, discarding the seeds.
• The peppers should now be cool enough to skin.
• Once they are skinned, chop into thin strips.
• Heat the remaining olive oil in a medium saucepan.
• Tip in the onions and chillies and sauté over a medium-low heat for 10 minutes or until the onions are soft.
• Stir in the sugar and cook for another two minutes, being careful the sugar does not burn.
• Add the tomato and pepper strips along with the vinegar.
• Let simmer for 20 minutes or until thick and pulpy.
• Put into a sealed container and keep in the fridge for up to two weeks.
• Serve cold.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper.
• Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
• Chop parsley and sprinkle over salad. Enjoy!

SPICY TOMATO RELISH (CANNING RECIPE)

Steps:

• Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
• Mix all ingredients in large, preferably non stick, pot.
• Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
• Spoon mixture into sterilized pint jars and seal with lids and bands.
• Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.

RED PEPPER RELISH

Steps:

• Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of the pepper to be the consistency of a relish.
• Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours.
• Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1 1/2 feet.
• Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. You will see that a lot of water still comes out. Place the drained and squeezed peppers on the paper towels.
• Make a spice bag out of a double layer of cheesecloth, and tie the allspice up in it.
• In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium.
• Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat.
• When the relish is done, the pieces of pepper will be translucent and the syrup will be thick.
• Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.