Hot Sweet Pepper Onion Relish Recipes

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SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

Provided by foodinjars (Marisa McClellan)

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 24

Number Of Ingredients 6

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt

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.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g

SWEET AND SPICY ONION RELISH



Sweet and Spicy Onion Relish image

Provided by Food Network

Categories     condiment

Time 55m

Yield 24 ounces

Number Of Ingredients 10

2 medium yellow onions or sweet onions, when available
1/4 cup vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
3 cloves fresh garlic, crushed
1 cup light brown sugar
48 ounces root beer
Hot dogs, cooked, for serving
Brown mustard, for serving
Mayonnaise, for serving

Steps:

  • Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
  • Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

SWEET AND SPICY PEPPER RELISH



Sweet and Spicy Pepper Relish image

This Sweet and Spicy Pepper Relish recipe is legendary! Deeply flavorful: even people who don't like spicy foods love it! Try it on almost EVERYTHING! • Freezable • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Side Dishes

Time 55m

Number Of Ingredients 12

4 habanero peppers
4 jalapeño peppers
2 ghost peppers
1 1/2 cups drained and coarsely chopped, jarred roasted red bell peppers (from about a 12-ounce jar - see note below and tips in post for roasting your own, if you prefer)
4 medium garlic cloves
1/2 cup finely diced red onion (from about 1/4 of a medium onion)
1/2 cup sugar
6 tablespoons apple cider vinegar
6 tablespoons pineapple juice
1/4 cup all-natural grape jelly (we use Welch's Natural)
1/4 cup 100% pure fruit seedless red raspberry jelly (we use Smucker's Simply Fruit)
2 tablespoons sriracha

Steps:

  • Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
  • In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
  • In a medium saucepan, combine the processed pepper mixture and all other ingredients.
  • Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
  • Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.

Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 28 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)



Sweet Pepper and Onion Relish (Harry and David Copycat) image

A copycat recipe for Harry & David favorite. Delicious mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.

Provided by Kimberly Killebrew

Categories     condiment     dip     glaze

Time 2h35m

Number Of Ingredients 10

6 cups skinned, seeded and diced tomatoes
6 cups seeded and diced red bell peppers
4 cups diced yellow onion
4 jalapenos (, seeded and diced)
2 cups white vinegar
1 1/2 cups cider vinegar
5 cups granulated sugar
2 tablespoons salt
1 tablespoon cayenne
4 tablespoons powdered pectin

Steps:

  • Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
  • Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.

PEPPER AND ONION RELISH



Pepper and Onion Relish image

I grew tons of sweet yellow wax peppers and onions this summer and didn't want them to go to waste, so I found this recipe. I love this kind of "condiment" to add to the table for a flavor zing when serving "Plain" meats like baked chicken or pork chops. It also shows up on our Holiday dinner tables with the more common relishes...

Provided by Pam Ellingson

Categories     Other Sauces

Time 1h10m

Number Of Ingredients 8

4 qt chopped mixed sweet peppers (i used yellow wax, red, yellow, green and orange bell peppers)
3 or 4 medium onions, chopped
4 Tbsp mixed pickling spice
1 1/2 c sugar
4 tsp canning salt
3 1/2 c white vinegar
2 hot red chilie peppers, finely chopped (optional)
I SAVED ABOUT 1 1/2 PINTS OUT AND ADDED CHOPPED RED JALAPENO FOR MY FRIENDS WHO HAVE NO TASTEBUDS. LOL

Steps:

  • 1. Wash, seed, devein and chop peppers and onions, and place them in a large bowl. (This may be done in a food processor by pulsing until chopped. 3/8" dice or so. I prefer the look of hand chopped) Cover with Boiling water and let stand 5 minutes. Drain, Cover again with boiling water and let stand 10 minutes. Drain and reserve til needed.
  • 2. Tie Spices in several layers of cheesecloth or place in a metal spice infuser (Like a large mesh teaball). Combine spice bag, sugar, vinegar and salt in a large saucepot or Dutch oven and simmer for 15 minutes.
  • 3. Add drained vegetables and simmer for 10 minutes. Remove spice bag and bring vinegar mixture to a boil.
  • 4. Pack relish into jars leaving 1/2" headspace. wipe rims, place two piece lids. Process in a boiling water bath for 15 minutes. (adjust time for your altitude) Remove jars to kitchen towel lined counter out of any breezes and cover until sealed.

HOT PEPPER RELISH RECIPE



Hot Pepper Relish Recipe image

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Provided by Mike Hultquist

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 cups chopped hot chili peppers
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic (chopped)
1/2 small onion (chopped)
2 teaspoons yellow mustard seed
Salt to taste

Steps:

  • Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  • Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  • Add to a jar and allow to cool.
  • Serve!

Nutrition Facts : Calories 105 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

HARRY & DAVIDS SWEET AND HOT PEPPER AND ONION RELISH CLONE



Harry & Davids Sweet and Hot Pepper and Onion Relish Clone image

This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.

Provided by LoversDream

Categories     Low Protein

Time 3h

Yield 7 pints

Number Of Ingredients 9

6 cups tomatoes, skinned, diced and drained
6 large red peppers, diced (I used multiple colors from garden)
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 teaspoon ground red pepper
2 jalapeno peppers, seeded and diced
3 large onions, diced

Steps:

  • * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
  • Mix all ingredients together, except pectin and bring to a boil.
  • Turn down and simmer for 2 - 2 1/2 hours until thickened.
  • Whisk in the 2 boxes of pectin and boil for 1 minute.
  • Pour into sterile jars.
  • Process in pressure canner at #11 for 15 minutes.
  • Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
  • It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
  • Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
  • I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
  • It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.

Nutrition Facts : Calories 1058.2, Fat 0.9, SaturatedFat 0.1, Sodium 2049.4, Carbohydrate 265.1, Fiber 7.5, Sugar 241.4, Protein 3.6

SPICY 'N SWEET PEPPER RELISH



Spicy 'n Sweet Pepper Relish image

A tasty relish that's amazing on pork, chicken, fish, lamb, and beef. No canning required. It's the perfect relish to use up some of those vegetables in the garden. You can easily use a brown sugar substitute instead of regular to make it keto friendly and lower in sugar.

Provided by Kori

Categories     Dressing, Sauces, and Seasoning

Time 35m

Number Of Ingredients 9

¾ cup jalapenos (seeded and finely diced (approx. 2))
1 cup red onion (finely chopped (approx. 1 medium))
1 cup red bell pepper (finely chopped (approx. 1 large))
1 teaspoon garlic (minced)
½ cup red wine vinegar
1½ cups [brown sugar substitute] or regular brown sugar
½ teaspoon salt
¼ teaspoon pepper
1 envelope unflavored gelatin (only needed if you're using a brown sugar substitute, see instructions below)

Steps:

  • In a medium-sized nonstick saucepan add jalapenos, red bell pepper, onion, and garlic. Saute over medium heat for about 5 minutes.
  • Add vinegar, brown sugar, salt, and pepper. Stir to combine. Bring to a gentle simmer and reduce heat. Continue to gently simmer, stirring frequently, until the liquid has reduced and the relish thickens, approximately 20 to 25 minutes.
  • Note: if using a brown sugar substitute, remove the relish from the heat after 25 minutes. Add 1 packet of unflavored gelatin and gently whisk or stir until it's well incorporated.
  • If you like thick relish use 1 packet of unflavored gelatin, if you prefer it less thick use 1/2 packet.
  • Allow relish to cool then transfer to an airtight jar or container. Refrigerate until you are ready to use, up to 2 weeks.

Nutrition Facts : ServingSize 2 tablespoons, Calories 10 kcal, Carbohydrate 19.9 g, Protein 0.3 g, Fat 0.1 g, Sodium 74.2 mg, Fiber 18.5 g, Sugar 0.5 g

RED PEPPER AND ONION RELISH



Red Pepper and Onion Relish image

Quick and easy.

Provided by SHER15

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 80

Number Of Ingredients 6

24 red bell peppers - halved, seeded, and thinly sliced
7 onions, halved and thinly sliced
3 cups white sugar
3 cups vinegar
3 tablespoons salt
10 half-pint canning jars with lids and rings

Steps:

  • Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g

HOT & SWEET PEPPER & ONION RELISH



Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories     Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

  • Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
  • Finely chop peppers & onions, by hand or food processor.
  • Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
  • Can be put in containers for fridge or canned.
  • If you are canning, 10 minute minimum water bath, so cans are sealed properly.
  • Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

SWEET BELL PEPPER RELISH



Sweet Bell Pepper Relish image

This sweet pepper relish recipe is a great way to preserve fresh bell peppers. Enjoy the relish on burgers and hot dogs or add it to dips and spreads.

Provided by Diana Rattray

Categories     Condiment

Time 4h35m

Yield 80

Number Of Ingredients 8

20 large bell peppers , red, yellow, orange, and green
1 1/2 pounds sweet onions
1/4 cup canning salt, or pickling salt
2 cups white vinegar
2 cups apple cider vinegar
5 cups granulated sugar
1 tablespoon yellow mustard seeds
Optional: 1 tablespoon sweet Hungarian paprika

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!

Nutrition Facts : Calories 61 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 355 mg, Sugar 14 g, Fat 0 g, ServingSize 5 to 6 Pints (80 Servings), UnsaturatedFat 0 g

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