Best Hawaiian Sweet And Spicy Relish 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

PINEAPPLE RELISH



Pineapple Relish image

Provided by Food Network

Categories     condiment

Time 1h35m

Yield 2 cups for 12 to 16 hot dogs

Number Of Ingredients 10

1 tablespoon oil
1 cup diced sweet onion
1/4 cup diced green pepper
1 (20-ounce) can crushed pineapple
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup cider vinegar
1 teaspoon fresh lime zest
1 tablespoon whole-grain mustard
1 clove garlic, chopped

Steps:

  • In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
  • Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

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

SEARED HAWAIIAN AHI WITH PINEAPPLE RELISH, CRISPY NORI CAKES, TAT SOI AND WASABI AIOLI



Seared Hawaiian Ahi with Pineapple Relish, Crispy Nori Cakes, Tat Soi and Wasabi Aioli image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

1/4 cup mixture olive and canola oil, for searing
4 (4-ounce) ahi tuna steaks
1 cup Japanese short grain rice* (See Cook's Note)
Salt
1/8 cup mirin*
1/4 cup ground nori*
1/8 cup rice wine vinegar*
1 1/2 cups water
Tat Soi, (salad greens)
Grilled Pineapple Relish, recipe follows
Wasabi Aioli, recipe follows
Daikon sprouts (kawari sprouts)*
4 cilantro sprigs
1 fresh pineapple, peeled
Oil
1 red bell pepper, diced
1/8 cup pickled ginger, chopped*
1/8 cup soy sauce
1/8 cup rice wine vinegar*
1 pinch black pepper
1/2 cup mayonnaise
2 tablespoons wasabi paste*
1 clove garlic, chopped
1 tablespoon warm water

Steps:

  • Tuna: Heat oil in skillet on stovetop. When the oil is very hot, place tuna in pan and sear for 1 minute on each side leaving the tuna very rare and pink in the center.
  • Rice Cakes: Steam rice in a rice cooker according to manufacturers instructions. Place rice in a large mixing bowl and add salt, mirin, nori, and rice wine vinegar. Place the rice on a sheet pan lined with plastic wrap. With damp hands press the rice into the pan. Cover the rice with plastic wrap and continue to press the rice until you have an even thickness of rice on the sheet pan. Cut the rice into 3 by 3-inch squares. Pan-fry the rice cakes until golden brown on both sides over medium heat on stovetop. Each side should take between 2 and 3 minutes to brown.
  • Place the salad on each of 4 plates so that it covers the inner plate. Place the fried rice cake in the center of the plate. Smear some wasabi aioli on the cake and add some ginger. Place the sliced tuna on the cake and drizzle the tuna with wasabi aioli, pineapple relish, and sprouts. Garnish with cilantro sprig.
  • Optional: Serve salad with sweet potato shoestrings found at specialty markets. Scatter shoestrings over the salad.
  • Slice pineapple lengthwise into 1/4-inch thick pieces. Discard pineapple core. Brush both sides of each piece of pineapple lightly with oil and grill both sides. Dice pineapple into 1/4-inch pieces and mix with red bell pepper, ginger, soy sauce, rice wine vinegar and black pepper.
  • Mix mayonnaise, wasabi paste, garlic and water in a bowl until smooth.

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