Hot Red Pepper Relish Recipes

HOT PEPPER RELISH

Steps:

• Put peppers and onions through food chopper, or chop in water in blender and drain.
• Place in 6 quart kettle.
• Add salt; cover with boiling water.
• Let stand 10 minutes.
• Drain and discard liquid.
• Add vinegar and sugar to vegs.
• Bring to boil, simmer 20 minutes.
• Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
• Wipe jar rim, adjust lids.
• Process in boiling water bath 15 minutes.
• Start to count processing time when water in canner returns to boiling.
• Remove jars.

SWEET AND SPICY PEPPER RELISH

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.

RED PEPPER RELISH

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.

RED PEPPER RELISH

Steps:

• Preheat the oven to 220 degrees C (or 425 F).
• Lay the red peppers cut side down on a baking tray and brush them with 2 tbsp olive oil.
• Bake until the skins start to blacken and blister.
• At that point, remove from the oven, put them in a bowl and cover with cling film.
• Set aside.
• Meanwhile, peel the tomatoes by covering them in boiling water for a few minutes.
• Drain and the skins should come off easily.
• Quarter the tomatoes, discarding the seeds.
• The peppers should now be cool enough to skin.
• Once they are skinned, chop into thin strips.
• Heat the remaining olive oil in a medium saucepan.
• Tip in the onions and chillies and sauté over a medium-low heat for 10 minutes or until the onions are soft.
• Stir in the sugar and cook for another two minutes, being careful the sugar does not burn.
• Add the tomato and pepper strips along with the vinegar.
• Let simmer for 20 minutes or until thick and pulpy.
• Put into a sealed container and keep in the fridge for up to two weeks.
• Serve cold.