Best 3 Pepper Relish Recipes

Sweet and Spicy Pepper Relish image

Provided by foodinjars (Marisa McClellan)

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

Three-Pepper Relish image

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 teaspoons chopped fresh basil
2 teaspoons olive oil
2 teaspoons balsamic vinegar*
1 garlic clove, pressed
1 teaspoon chopped fresh oregano
*Balsamic vinegar is available at specialty food stores, Italian markets and some supermarkets.

Steps:

Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.

Pepper Relish image

Provided by CindyMarie

Categories Spreads

Time 3h

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
Reduce heat and add vegetables, simmering 10 minutes.
Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2

Hot Pepper Relish image

Provided by Sharon123

Time 55m

Yield 7 pints

Number Of Ingredients 7

18 red chili peppers, seeded and stemmed
18 green chili peppers, seeded and stemmed (you can use green bell peppers for less heat)
4 lbs onions, peeled (about6-8)
1 tablespoon canning salt (You can use regular salt)
boiling water
2 1/2 cups cider vinegar
3/4-1 cup sugar

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.