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
BAYOU PEPPER RELISH
This spicy condiment stews a combination of three peppers (green, yellow, and red bell peppers) in sugar.
Yield Makes about 4 pints
Number Of Ingredients 6
Steps:
- Grind all the vegetables together in a meat grinder, using the coarsest blade. Cover with boiling water and leave for 5 minutes. Combine remaining ingredients in a large pot and bring to a boil. Drain vegetables, add to pot and boil 5 minutes. Pour into hot, sterilized preserving jars, cover and seal.
OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the red peppers, olives, celery and romaine in a large bowl.
- In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
ROASTED YELLOW PEAR TOMATO, YELLOW PEPPER AND BASIL BISQUE
I realize not everyone can get those little yellow cherry or pear tomatoes. But if you can ... they are wonderful. A good friend grows them and I do as well, and the plants put out hundreds - trust me. Whole Foods often carries them, as well as many local farmers markets. It is worth trying this soup. Amazing!!
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 6 Bowls, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.
- Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat.
- Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup.
- Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine.
- Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.
AUTUMN PEPPER RELISH
This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Time 1h40m
Yield 8 half-pints.
Number Of Ingredients 10
Steps:
- Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels., In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened., Carefully ladle hot mixture into 8 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
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
More about "bayou pepper relish recipes"
SWEET AND SPICY PEPPER RELISH - TWO HEALTHY KITCHENS
From twohealthykitchens.com
Reviews 42Calories 36 per servingCategory Side Dishes
- 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).
- 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.)
FRESH JALAPEñO RELISH RECIPE - COOKIE AND KATE
From cookieandkate.com
BAYOU RECIPES – THEBAYOU.COM
From bayouclassic.com
BLEND OF THE BAYOU RECIPE - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
7 PEPPER AND ONION RELISH RECIPES – THE TABLE BY HARRY & DAVID
From harryanddavid.com
SIMPLE JALAPEñO RELISH RECIPE - JUST 7 INGREDIENTS - PEPPER GEEK
From peppergeek.com
SWEET PEPPER RELISH RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
17 EASY RELISH RECIPES TO MAKE YOUR FOOD SING - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 22, 2022Category Recipe Roundup, Toppings
- Homemade Sweet Pickle Relish. Who doesn’t love pickles? It’s the perfect accompaniment to any dish with its bright, briny bite and juicy texture. This sweet pickle relish amps up the pickle flavor and can last for weeks.
- Zucchini Relish. I’m obsessed with this zucchini relish recipe. It’s a terrific tangy, crunchy addition to classic summer foods, and you can even add a spoonful to salads for an extra kick!
- Onion Relish. Are you tired of the same uninspired condiments at your spring and summer barbecues? If so, I’ve got a treat for you! This onion relish is an excellent substitute for pickle relish.
- Hot Pepper Relish. Can’t get enough of that sweet, hot pepper action? Want to save this blog post? Enter your email below and we'll send the article straight to your inbox!
- Sweet and Spicy Pickle Relish. I love pickles, so it makes sense that I also adore pickle relish. Even though it has a reputation as a hotdog condiment, it’s so much more than that!
- Southern Chow Chow. Forget fancy ingredients and expensive spices—this recipe uses everyday pantry staples for a flavorful relish. Chow chow relish is a Southern favorite, perfect for adding a little zip to your meals.
- Dill Pickle Relish. This dill pickle relish recipe is ideal if you’re new to canning! It’s simple and easy, but you’ll feel like a pro when you’re done.
- Sweet Balsamic Onion Relish. This sweet balsamic onion relish recipe is my favorite for a tangy, delicious condiment. It’s so good; you might even want to eat it plain.
- Corn Relish. Summer and hot dogs go together like ice cream and a hot day. But if you’re tired of the same ol’ toppings, this is a new relish you’ll love.
- Homemade Sweet Pepper Relish. This relish might be vibrant, but it’s not just for summer. Sweet pepper relish keeps the harvest flavors alive year-round, so you’ll absolutely want to keep a jar of it on hand.
28 BEST JALAPEñO RECIPE IDEAS | HOW TO USE JALAPEñOS | RECIPES, …
From foodnetwork.com
Author By
HOT PEPPER RELISH RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (64)Total Time 40 minsCategory Side DishPublished May 21, 2021
ROASTED RED PEPPER AND BASIL MAYO - THE FRUGAL GIRL
From thefrugalgirl.com
DEVILED EGGS WITH RELISH (BEST CLASSIC RECIPE!) - MEANINGFUL EATS
From meaningfuleats.com
BACON-SHISHITO RELISH | BETTER HOMES & GARDENS
From bhg.com
PEPPER RELISH RECIPE (BOTH HOT PEPPER RELISH & SWEET PEPPER
From youtube.com
COUSINS SUBS COPYCAT PEPPER RELISH RECIPE - YOUTUBE
From youtube.com
SWEET PEPPER RELISH - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
SWEET PEPPER AND ONION RELISH - THE DARING GOURMET
From daringgourmet.com
SWEET BELL PEPPER RELISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love