Summer Pepper Relish No Cooking Recipes

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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

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

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

SUMMER PEPPER RELISH (NO COOKING!)



Summer Pepper Relish (No Cooking!) image

Goes great with whitefish or just as a cool side or topping to a number of mild flavored proteins or even starches (think potatoes, etc.)

Provided by jccooks92

Categories     Sauces

Time 15m

Yield 2-3 cups, 4-5 serving(s)

Number Of Ingredients 7

2 bell peppers, diced (tops and tails, to see an example go to stella culinary.com or knifeskills)
1/2 medium onion, diced
1/4 cup olive oil
coarsely ground sea salt
1 -2 cloves fresh minced garlic
juice and zest of half a lemon
1 tablespoon sherry wine or 1 tablespoon white wine vinegar

Steps:

  • prepare all vegetables diced small into 1/4 in squares.
  • crush and mince garlic.
  • grate zest of lemon and juice the lemon.
  • place onion, pepper, and garlic into medium size bowl.
  • add olive oil, adjust amount according to desired texture/consistency, mixing well.
  • Add lemon juice and zest, mix well.
  • Add sherry vinegar and mix well.
  • Add sea salt to taste
  • (optional) chill in refrigerator for 15-20 minutes prior to serving.

Nutrition Facts : Calories 174.4, Fat 13.7, SaturatedFat 1.9, Sodium 6.1, Carbohydrate 9.5, Fiber 1.6, Sugar 2.3, Protein 1.6

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