Hot Scotch Relish Recipes
HOT SCOTCH RELISH
I got this recipe from someone I worked with about 30 years ago. I'm not sure why the name, unless it originally used scotch bonnet peppers or something.
Provided by VctrnRse
Categories Sauces
Time 1h15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Chop everything and put in a pot. Cook until thick or reduced by half.
Nutrition Facts : Calories 239.3, Fat 0.9, SaturatedFat 0.2, Sodium 1765.5, Carbohydrate 57, Fiber 6.1, Sugar 47.3, Protein 4.2
PATUM PEPERIUM - THE SECRET IS OUT - GENTLEMAN'S RELISH!
The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret. However, it is wonderful spread on hot toast and added to scrambled eggs.....as well as adding a "kick" to savoury sauces and sandwiches! It is the essential ingredient for Scotch Woodcock - a Victorian snack served at the end of a meal! (For those who are interested, I have posted the recipe on Zaar!) This is my interpretation of this famous English relish.
Provided by French Tart
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
- Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
- Serve with scrambled eggs, toast, sandwiches and as a "kick" to savoury sauces!
Nutrition Facts : Calories 251.3, Fat 23.4, SaturatedFat 13.5, Cholesterol 81.8, Sodium 1404.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 9.9
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 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.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
SCOTCH BONNET HOT SAUCE
Some of the hottest hot sauce you'll try.
Provided by reconstructdish
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 9
Steps:
- In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
- Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
- Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .
Nutrition Facts : Calories 8 calories, Carbohydrate 1.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 55.5 mg, Sugar 1 g
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