Fire And Ice Relish Recipes

RED CHILE FIRE AND ICE SAUCE

Steps:

• Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

FIRE AND ICE RELISH

Steps:

• In a large bowl, combine the tomatoes, bell pepper and onion. Toss to mix.
• Mix together the vinegar, salt, mustard seed, celery seed, sugar, cayenne pepper, black pepper and water in a small saucepan and bring to a boil. After boiling for 1-2 minutes, pour the mixture over the tomato / pepper / onion mixture.
• Once cool, place in a tightly covered dish and refrigerate for at least 4 hours before serving. Will store up to 48 hours refrigerated.

WATERMELON FIRE AND ICE SALSA

Steps:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

SWEET FIRE JALAPENOS

Steps:

• Drain and thoroughly rinse jalapenos in cold water.
• (I cover them with water in a pan and drain in a collandar several times) Place jalapenos in a glass container and cover with sugar.
• Refrigerate overnite or until sugar turns to syrup.
• Serve with cream cheese and crackers or with roasted turkey or chicken.
• These are soooo expensive when purchased but so easy to make and Yummy!

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE AND ICE JELLY

Steps:

• Measure red pepper, pepper flakes, wine and lemon juice into a 5-litre heavy bottom saucepan. Let stand 20 minutes then add sugar.
• Place saucepan over high heat. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
• Remove from heat and skim with metal spoon for 7 minutes to prevent floating pepper.
• Pour quickly into warm sterilized jars filling up to 1/4 inch from rim. Seal while hot with two piece rim lids. Makes 7, 125 ml jars.

FIRE AND ICE TOMATOES

Steps:

• Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.