Best Chopped Chile Relish Recipes
SWEET AND SPICY PEPPER RELISH
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
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
HOT PEPPER RELISH
Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!
Provided by Sharon123
Categories Southwestern U.S.
Time 55m
Yield 7 pints
Number Of Ingredients 7
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.
CHILE RELISH
This is a great condiment recipe that I got originally from Brother Juniper's Cookbook (or something like that). It makes a great condiment, a marinade, an addition to other dishes when you want a little zip. Use different types of peppers, or combinations of peppers to change the intensity. It will keep forever in the refrigerator in a closed container, but don't keep in in a metal bowl. I also like a lot of garlic, so I tend to use about 2X as much garlic as the recipe calls for
Provided by Chef Grizzly
Categories Peppers
Time 30m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Stem the peppers. If working with larger peppers and using a blender, you may want to cut them into slightly smaller pieces as well.
- Peel the garlic.
- Process all ingredients in a food processor or blender in batches until smooth.
Nutrition Facts : Calories 49.9, Fat 0.7, SaturatedFat 0.1, Sodium 2097.5, Carbohydrate 10.7, Fiber 3.3, Sugar 5.5, Protein 2.3
PEPPER RELISH
This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.
Provided by CindyMarie
Categories Spreads
Time 3h
Yield 7-9 half pints, 90 serving(s)
Number Of Ingredients 9
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
CHILI RELISH
Simple recipe I saw on TV. Fewer ingredients than some relish recipes, but great flavor & a good recipe to use up home-grown chillies.
Provided by MrsSPheonix
Categories Low Protein
Time 55m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Place chillies, capsicums, garlic& onion on a tray, sprinkle lightly with oil.
- Bake for 40minutes.
- Peel skin from capsicum when cool enough to handle.
- Pulse vegetables in a blender& process until smooth, but still slightly chunky (personal preference).
- Place in a saucepan with brown sugar& fish sauce.
- Simmer 5 minutes.
Nutrition Facts : Calories 425.2, Fat 2.9, SaturatedFat 0.4, Sodium 1452, Carbohydrate 98.6, Fiber 13.4, Sugar 65.9, Protein 13.8
CHOPPED-CHILE RELISH
You can make a mild green relish or a spicy red one depending on the variety of chiles you use.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Time 1h15m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.
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