Best Peach And Pepper Relish Recipes

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PEACH AND PEPPER RELISH



Peach and Pepper Relish image

Great on chicken, pork chops, or by the spoonful on a cracker with brie.

Provided by Loretta's Recipe Journal

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h20m

Yield 24

Number Of Ingredients 7

6 fresh peaches - peeled, pitted, and chopped
6 red bell peppers, seeded and chopped
1 hot banana pepper, seeded and chopped
½ cup vinegar
½ teaspoon salt
1 lemon, halved
2 ½ cups white sugar

Steps:

  • Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 51 mg, Sugar 23.5 g

PEACH AND PEPPER RELISH



Peach and Pepper Relish image

There's no cooking required for this sweet and spicy combination of peaches, red bell peppers and Serrano chiles.

Provided by Cheri Liefeld

Categories     Condiment

Time 10m

Yield 4

Number Of Ingredients 6

2 medium peaches, peeled, finely chopped
1/3 cup finely chopped red bell pepper
1 serrano chile, seeded, finely chopped
1 green onion, finely chopped
2 tablespoons finely chopped fresh mint leaves
1 tablespoon honey

Steps:

  • In medium bowl, mix all ingredients. Serve or cover and refrigerate.

Nutrition Facts : ServingSize 1 Serving

PEACH AND PEPPER RELISH, OFF-SEASON



Peach and Pepper Relish, Off-Season image

This looks very pretty in the jar, tastes yummy, and makes a great gift too. Serve with chicken or pork, or on crackers with cream cheese.

Provided by Lennie

Categories     Fruit

Time 1h20m

Yield 18 cups

Number Of Ingredients 7

5 hot red chili peppers
10 sweet red peppers
1 cup raspberry vinegar
5 cans peaches in juice, well drained
1 teaspoon coarse salt
2 lemons, halved
3 cups sugar

Steps:

  • Put peppers, seeds and all, in food processor until medium chopped.
  • You are aiming for a yield of 15 cups.
  • After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces.
  • Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture.
  • Add lemon halves.
  • Bring to a boil and boil gently for 30 minutes.
  • Stir occasionally.
  • Remove lemons and add sugar.
  • Stir well.
  • Boil for 30 more minutes or until mixture is thick, stirring occasionally.
  • Bottle in sterilized jars and seal.
  • Process in a hot water bath if you wish.
  • Makes approximately 9 pints.

Nutrition Facts : Calories 153.6, Fat 0.3, SaturatedFat 0.1, Sodium 132, Carbohydrate 39.7, Fiber 2.1, Sugar 36.7, Protein 1

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