Red Bell Pepper Relish Recipes

Steps:

• In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Steps:

• Add everything to a small sauce pan and mix until well incorporated.
• Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
• Remove from heat and allow to cool before serving.
• Note:.
• The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.

Steps:

• Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
• Cover with boiling water and let stand 10 minutes.
• Drain well.
• Save juice to add to vinegar mixture if needed to cover vegetables.
• Add sugar, vinegar, celery seed and salt.
• Boil 15 minutes.
• Pour into sterilized canning jars and seal.

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 all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.