PEPPER RELISH
This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.
Provided by CindyMarie
Categories Spreads
Time 3h
Yield 7-9 half pints, 90 serving(s)
Number Of Ingredients 9
Steps:
- Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
- Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
- Reduce heat and add vegetables, simmering 10 minutes.
- Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2
HOAGIES WITH QUICK PEPPER RELISH
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
- For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
- Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.
EGG AND AGED SIRLOIN TORTILLA WITH THREE PEPPER RELISH, GRILLED ONION RELISH, AND AVOCADO RELISH
Steps:
- Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal.
- Beat the eggs in a large bowl and season with salt and pepper, to taste.
- Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form.
- Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro.
- Combine all in a medium bowl and season with salt and pepper, to taste.
- Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.
- Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.
THREE-PEPPER RELISH
Categories Condiment/Spread Appetizer Broil Low Fat Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Bell Pepper Bon Appétit Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
- Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.
GREEN PEPPER RELISH
Quick, fresh and so simple to make with a food processor. Its flavor is meant to be refreshing to offset other spicy hot dishes such as stews or grilled meat and it goes well with any bread. This is an Ethiopian recipe coming from Alford's and Duguid's cookbook on "Flatbreads and Flavours".
Provided by Inge 1505
Categories Sauces
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash the bell pepper and coarsely chop, removing core,seeds and membranes.
- Put pepper, garlic and salt in the food processor fitted with a blade and scraping down the sides of the bowl repeatedly with a rubber spatula, process until rather smooth.
- Taste and serve with spicy meat and bread. If you prefer some heat to the relish add as much of the diced chili as you like.
Nutrition Facts : Calories 9.3, Fat 0.1, Sodium 74, Carbohydrate 2.1, Fiber 0.7, Sugar 1, Protein 0.4
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
CAJUN CHICKEN WITH THREE-PEPPER RELISH
Green, red and yellow peppers lend sweetness to this flavorful relish, but the true star of the show? That's the marinated Cajun-spiced chicken.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Pour 1/2 cup of the marinade over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes.
- Meanwhile, mix peppers, celery, onion, garlic and lime juice until well blended; cover. Refrigerate until ready to serve.
- Preheat grill to medium heat. Remove chicken from bag; discard marinade. Grill 15 to 20 minutes or until cooked through, turning and brushing occasionally with the reserved 1/4 cup marinade. Serve with pepper relish.
Nutrition Facts : Calories 200, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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