SWEET AND SPICY PEPPER RELISH
This Sweet and Spicy Pepper Relish recipe is legendary! Deeply flavorful: even people who don't like spicy foods love it! Try it on almost EVERYTHING! • Freezable • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Side Dishes
Time 55m
Number Of Ingredients 12
Steps:
- Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
- In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
- In a medium saucepan, combine the processed pepper mixture and all other ingredients.
- Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
- Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 28 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SWEET AND TANGY PEPPER SPREAD
Yum, this dip is quite tasty. It's sweet, savory and smoky. The marmalade and balsamic reduction give the dip a sweet and unique flavor. We loved the smokiness from the Gouda and bacon. Bell peppers add a crisp bite to the dip. Serving with buttery crackers is perfect. They add a nice saltiness that complements the dip really well. But try this with your favorite dippers.
Provided by Susan Simpson @guycsimp
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Beat cream cheese and marmalade together with a hand mixer until well blended.
- Stir in meat, cheese, and balsamic reduction. Set aside.
- Cut off the tops of the peppers. Remove seeds and pith to make four "bowls." Reserve the three small tops as "lids."
- Finely chop the large pepper top.
- Stir into the cream cheese mixture.
- Fill pepper "bowls" with the mixture. Chill until ready to serve. Serve with crackers or chips.
- NOTE: If you like more chunks of peppers in your spread, just chop all of the pepper tops instead of keeping the small ones intact as "lids."
AJVAR (SERBIAN ROASTED RED PEPPER SAUCE) RECIPE
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Ingredient
Time 2h
Number Of Ingredients 9
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
- While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.
- Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
- Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
SWEET AND SPICY RED PEPPER SPREAD
This is a Syrian recipe that I love to make for parties. The pomegranate molasses is a product that is available in Arab shops. If it is not available try pomegranate juice. Adding lemon juice and sugar might work, but the color will be different.
Provided by Transylmania
Categories Spreads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Roast the red peppers over an open fire or in the oven until the peels are charred. Place them in a paper bag for ten minutes when they are done and the skins will come off very easily.
- Peel you peppers and rinse off any bits of charred skin.
- Using a sharp knife remove the seeds of the peppers and finely mince them.
- In a large bowl combine peppers and walnuts. Mash together with a potato masher until it is somewhat uniform and pasty.
- Add all other ingredients and mix well until a uniform spread is formed. Add more oil if necessary.
- Let sit for at least an hour. Serve with pita bread, toast, or crackers.
Nutrition Facts : Calories 222.8, Fat 17.9, SaturatedFat 2, Sodium 434.6, Carbohydrate 14.3, Fiber 3.8, Sugar 5.5, Protein 5
TANGY ROASTED PEPPERS
Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads
Provided by Emma Lewis
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
- Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.
Nutrition Facts : Calories 85 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
More about "sweet and tangy pepper spread food"
13 RECIPES MADE SWEET AND SPICY WITH PEPPER JELLY
From allrecipes.com
Author Sarra Sedghi
TYPES OF SWEET PEPPERS | HGTV
From hgtv.com
SWEET & TANGY PEPPER DROPS JAR
From delallo.com
HOT PEPPER HOAGIE RELISH
From foodinjars.com
MUHAMMARA RECIPE (ROASTED RED PEPPER DIP)
From themediterraneandish.com
AUTHENTIC GOCHUJANG SAUCE - KOREAN RED PEPPER PASTE …
From drivemehungry.com
SWEET AND SPICY CREAM CHEESE DIP
From twohealthykitchens.com
21 GRILLED FISH RECIPES FOR EVERY OCCASION
From foodnetwork.com
Author By
PEPPERAZZI PEPPER & CHEESE DIP
From delallo.com
15 SCRUMPTIOUS SANDWICH SPREAD RECIPES
From thespruceeats.com
SWEET RED & CHILI PEPPER SPREAD
From allrecipes.com
ROASTED RED-PEPPER COULIS RECIPE - ROLLIE WESEN
From foodandwine.com
ROASTED VEGETABLE SPREAD
From washingtonpost.com
TURN YOUR UNRIPE MANGOES INTO SPICY-SWEET KASHMIRI ACHAAR
From epicurious.com
TIROKAFTERI (SPICY GREEK FETA DIP)
From themediterraneandish.com
25 MUST-TRY SPICY APPETIZERS
From tasteofhome.com
BEIJING BEEF RECIPE - KHIN'S KITCHEN - PANDA EXPRESS STYLE
From khinskitchen.com
DIFFERENT KINDS OF SWEET PEPPERS - LEARN ABOUT VARIOUS SWEET …
From gardeningknowhow.com
BEST RECIPES WITH FRESH CHILE PEPPERS
From allrecipes.com
OUR FAVORITE SWEET AND SPICY DINNER RECIPES
From allrecipes.com
THE ULTIMATE GUIDE TO SANDWICH SPREADS
From eater.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love