Italian Relish Recipes

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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

HOT ITALIAN GIARDINIERA



Hot Italian Giardiniera image

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Provided by PHONETEK

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time P2DT2h45m

Yield 10

Number Of Ingredients 16

2 green bell peppers, diced
2 red bell peppers, diced
8 fresh jalapeno peppers, sliced
1 celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Steps:

  • Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
  • The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g

CAPONATA (ITALIAN EGGPLANT RELISH)



Caponata (Italian Eggplant Relish) image

A Sicilian specialty! Eggplant is fried and then stewed along with tomatoes, onions, olives, anchovies, and capers. It's served as a salad, typically at room temperature, but can also be served hot or cold.

Time 1h30m

Yield 10

Number Of Ingredients 17

2 tablespoons pine nuts
2 pounds eggplant, cut into 1 inch cubes
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1 medium yellow or red onion, coarsely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups celery, sliced
2 cups chopped ripe plum tomatoes
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons capers
1/2 cup black olives, chopped
3 chopped anchovy filets (optional)
salt and pepper, to taste
1/4 cup fresh basil leaves, thinly sliced
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F. Place the pine nuts on a baking sheet and place in the oven to toast for 3-4 minutes. Watch closely as they can burn quickly. Remove from oven and set aside. Place the cubed eggplant in a colander and sprinkle generously with salt. Let stand at least 1/2 hour. Rinse well under cold water, drain, and pat dry with paper towels. Heat the oil in a deep heavy skillet over medium-high heat. Add the eggplant and cook until tender, stirring as needed, until light golden brown. Remove the eggplant and set aside. Add the garlic and onions to the pan and cook until soft. Add the peppers, celery, tomatoes, and browned eggplant and let cook over medium heat for 15 minutes, uncovered. Mix the sugar and red wine vinegar together (the sugar may not fully dissolve). Add it to the vegetable mixture and let simmer for 15-20 minutes until thick. Stir in the capers, olives, and anchovies and let cook 3-5 more minutes. Adjust the seasoning to taste with salt and pepper, then stir in the basil, parsley, and toasted pine nuts. Serve hot, cold, or at room temperature.

ITALIAN RELISH TRAY



Italian Relish Tray image

Make and share this Italian Relish Tray recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
3 tablespoons sherry wine vinegar
1 teaspoon chili powder
1 tablespoon chopped fresh flat leaf parsley
salt and pepper
1 large fennel bulb
1 pint cherry tomatoes
1/2 lb salami, sliced thin
1 (14 ounce) can pitted black olives, drained
1 (5 ounce) jar Spanish olives with pimento, drained
1 (12 ounce) jar baby kosher dill pickles, drained
1 (8 ounce) jar pickling onions, drained
2 (6 1/2 ounce) jars marinated artichoke hearts, drained
1 (7 1/2 ounce) jar pepperoncini peppers
1 (2 ounce) can anchovies, with capers

Steps:

  • In a bowl, whisk olive oil, vinegar, chili powder, and parsley. Season with salt and pepper to taste.
  • Slice fennel into wedges, Roll salami into batons. Arrange all itenms on a large platted. Drizzle with olive oil mixture.
  • Serve with artisan crackers or loaf of Italian bread.

ITALIAN RELISH



Italian Relish image

Make and share this Italian Relish recipe from Food.com.

Provided by msintrepid

Categories     Lunch/Snacks

Time P1DT25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (8 ounce) jar mushrooms, sliced
2 (14 ounce) cans artichoke hearts
3/4 lb kalamata olive, drained, pitted (or other good olive)
1/4 cup green pepper
1/2 cup celery
2/3 cup white wine vinegar
2/3 cup extra virgin olive oil
1/4 cup red onion, minced
1 tablespoon oregano, chopped
1 tablespoon basil, chopped
1 tablespoon marjoram, chopped
1/2 teaspoon dried red pepper flakes
3 garlic cloves, minced
1 teaspoon sugar
salt and pepper

Steps:

  • Finely chop first 5 ingredients.
  • Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients.
  • Refrigerate. Best if made at least 24 hours before serving.
  • Will keep for a month in tightly covered jar.

Nutrition Facts : Calories 551.3, Fat 46.1, SaturatedFat 6.4, Sodium 759.9, Carbohydrate 34.9, Fiber 21.2, Sugar 5.1, Protein 8.7

ITALIAN RELISH TRAY



Italian Relish Tray image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 16

1/4 cup olive oil
3 tablespoons sherry vinegar
1 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
Salt and pepper
1 large fennel bulb
1 pint cherry tomatoes
1/2 pound salami, sliced
1 can pitted black olives, drained
1 jar (5 ounces) pimiento-stuffed Spanish olives, drained
1 jar (12 ounces) baby kosher dill pickles, drained
1 jar pickled onions, drained
2 jars (6.5 ounces each) marinated artichoke hearts
1 jar (7.5 ounces) pepperoncini
1 tin (2 ounces) anchovies with capers
1 box artisan crackers or loaf of Italian bread

Steps:

  • In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste.
  • Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons.
  • Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers.

GRILLED PORK CHOPS WITH ITALIAN RELISH



Grilled Pork Chops with Italian Relish image

Categories     Garlic     Onion     Tomato     Marinate     Low Carb     Backyard BBQ     Dinner     Basil     Pork Chop     Summer     Grill     Grill/Barbecue     Oregano     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

3/4 pound plum tomatoes, seeded, chopped
3/4 cup chopped red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
4 3/4-to-1 inch thick center-cut pork chops

Steps:

  • Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
  • Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
  • Transfer pork to plates. Spoon relish over and serve.

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