Onion Pepper Relish Recipes

Steps:

• 1. Wash, seed, devein and chop peppers and onions, and place them in a large bowl. (This may be done in a food processor by pulsing until chopped. 3/8" dice or so. I prefer the look of hand chopped) Cover with Boiling water and let stand 5 minutes. Drain, Cover again with boiling water and let stand 10 minutes. Drain and reserve til needed.
• 2. Tie Spices in several layers of cheesecloth or place in a metal spice infuser (Like a large mesh teaball). Combine spice bag, sugar, vinegar and salt in a large saucepot or Dutch oven and simmer for 15 minutes.
• 3. Add drained vegetables and simmer for 10 minutes. Remove spice bag and bring vinegar mixture to a boil.
• 4. Pack relish into jars leaving 1/2" headspace. wipe rims, place two piece lids. Process in a boiling water bath for 15 minutes. (adjust time for your altitude) Remove jars to kitchen towel lined counter out of any breezes and cover until sealed.

Steps:

• Position a rack in the center of the oven and preheat the broiler.
• Poke small slits in the sausages with a paring knife to prevent them from bursting during cooking. Transfer to a rimmed baking sheet.
• Seed the bell peppers, if using, and cut into strips. Leave any Italian long hots and mini peppers whole. Transfer to the baking sheet.
• Trim the tops from any scallions. Cut any red onions into wedges. Quarter any shallots and halve any cippolini. Transfer to the baking sheet.
• Drizzle the sausages and vegetables with 1/4 cup of the olive oil and season with salt and pepper. Toss to combine.
• Broil on the center rack until the vegetables are golden and charred and the sausages are cooked through, tossing every 5 minutes and rotating the baking sheet to ensure even cooking, 15 to 20 minutes.
• Meanwhile, combine the pepperoncini, pepperoncini brine, fire-roasted red bell peppers, mustard, parsley, sugar and the remaining 2 tablespoons olive oil in a small bowl. Stir to combine. Season with salt and pepper.
• Congrats, it's time to plate! For each serving, place 1 sausage and some of the broiled peppers and onions in a shallow bowl. Top with some of the pepper relish. Serve with crusty bread or rice. Enjoy!

Steps:

• Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
• Finely chop peppers & onions, by hand or food processor.
• Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
• Can be put in containers for fridge or canned.
• If you are canning, 10 minute minimum water bath, so cans are sealed properly.
• Use for meats, on cream cheese & crackers, or just use you imagination.

Steps:

• In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
• Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
• Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

Steps:

• * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
• Mix all ingredients together, except pectin and bring to a boil.
• Turn down and simmer for 2 - 2 1/2 hours until thickened.
• Whisk in the 2 boxes of pectin and boil for 1 minute.
• Pour into sterile jars.
• Process in pressure canner at #11 for 15 minutes.
• Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
• It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
• Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
• I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
• It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.

Steps:

• Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
• Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
• Store the cooled jars in a cool, dry place.