Sweet And Spicy Pineapple Jalapeno Relish Food

PINEAPPLE-JALAPENO PICKLE RELISH

Steps:

• Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

SWEET AND SPICY PINEAPPLE-JALAPENO RELISH

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!

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

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.

SPICY TILAPIA W/ PINEAPPLE, JALAPENO PEPPER RELISH

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.

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.

SEASONED JALAPENO RELISH

Steps:

• Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars.
• Using gloves, remove stems and seeds from the jalapenos.
• Slice the tomato and add to the food processor with the jalapenos.
• Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
• Process until finely minced. Taste and add more salt if necessary.
• Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.

PINEAPPLE-JALAPEñO RELISH

Steps:

• Combine all ingredients in large bowl. Season to taste with salt and pepper.
• Cook mixture in large nonstick skillet over medium-high heat until almost all liquid evaporates, stirring occasionally, about 4 minutes. Cool and serve at room temperature. (Relish can be made 1 day ahead; refrigerate. Bring to room temperature before serving.)