Bell Pepper And Tomato Relish Recipes

TOMATO PEPPER SAUCE

Steps:

• Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
• Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

GREEN TOMATO AND PEPPER RELISH

Steps:

• Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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.

TOMATO-PEPPER RELISH

Steps:

• Heat oil in a large pot over medium heat. Add peppers, onions, garlic, crushed red pepper and salt. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add tomatoes plus all their accumulated liquid, brown sugar, vinegar and bay leaves. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook until reduced by half, about 2 1/2 hours.
• Ladle into 7 sterilized pint-size jars (see Tips). Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

BELL PEPPER RELISH

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.

BELL PEPPER AND TOMATO RELISH

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
• Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
• Cool peppers for 10 minutes.
• Peel, seed and slice peppers.
• Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
• Add plum tomatoes and garlic.
• Sauté until tomatoes soften, about 5 minutes.
• Add sliced peppers to skillet; sauté about 3 minutes.
• Add cilantro and vinegar.
• Season with salt and pepper.
• Serve at room temperature.

SWEET BELL PEPPER RELISH

Steps:

• Gather the ingredients.
• Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
• Finely chop about 1/2 to 2/3 of the peppers.
• Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
• Coarsely chop about half of the onions.
• Add the remaining onions to the grinder or food processor with the peppers.
• In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
• Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
• In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
• In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
• Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
• Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
• Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
• Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
• Carefully, remove the jars to a rack to cool.
• Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
• Enjoy!

BELL PEPPER AND TOMATO RELISH

Steps:

• Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
• Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.

QUICK TOMATO-PEPPER RELISH - RECIPE

Steps:

• Heat a pot to medium heat and add pepper, onion, ginger and garlic with the olive oil. Stir and cook about 5 minutes, until the mixture softens.
• Add tomatoes and break apart with a wooden spoon. Cook another 5 minutes, then add vinegar, sugar and salt.
• Reduce heat and simmer 10 minutes. Everything will break down. You can simmer longer for more developed flavor.
• Cool and serve!