Best Peach And Pepper Relish Off Season Recipes

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

Ingredients

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

SWEET AND SPICY PEACH RELISH

Sweet And Spicy Peach Relish image

This great tasting relish can be used on sandwiches, atop chicken or fish...you name it, you can find a use for it!

Provided by TishT

Categories Sauces

Time 15m

Yield 3-4 cups

Number Of Ingredients 13

Ingredients

4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 cup orange juice
1/4 cup virgin olive oil
6 tablespoons lime juice (about 3 limes)
1 tablespoon molasses
1 tablespoon minced red chili peppers or 1 tablespoon green chili pepper, of your choice
1/2 cup Italian parsley or 1/2 cup curly parsley, chopped
1 teaspoon garlic, minced
salt
freshly cracked black pepper

Steps:

In a large bowl, combine all the ingredients and mix well.
This relish will keep, covered and refrigerated, about 4 days.

Nutrition Facts : Calories 313.4, Fat 18.9, SaturatedFat 2.6, Sodium 14.1, Carbohydrate 37.2, Fiber 5.3, Sugar 26.7, Protein 3.5

VIDALIA ONION & PEACH RELISH

Vidalia Onion & Peach Relish image

Peaches, onion, jalapeno pepper and garlic...does it get any better! This recipe was inspired from a recipe I found on "My Recipes.com" I made a few changes to adjust the recipe to my liking. I like relish and chow chow a bit more on the spicy side so I added more heat to this wonderful relish. Try serving this over a pork...

Provided by Diane Atherton

Categories Other Sauces

Time 1h35m

Number Of Ingredients 13

Ingredients

2 c water
2 c sugar
2 c apple cider vinegar
1/4 c gin
1 tsp celery salt
1 Tbsp mustard seeds
4 bay leaves, dried
1/2 to 2 tsp crushed red pepper, dry (i used 2 tsp)
2 Tbsp salt (i used plain with no iodine)
3 lb peaches, chopped
3 lb vidalia onions, chopped
4 large cloves of garlic, minced
1 to 2 jalapeno peppers, chopped fine (i used 1 pepper)

Steps:

1. Sterilize jars and lids. This takes a little while, so start right before you start perparing the fruit and veggies. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process your jars of relish. In another small pot; sterilize lids in gently boiling water for 5 minutes.
2. Combine water, sugar, vinegar, gin celery seed, mustard seed, bay leafs, crushed red pepper and salt in a stainless steele stock pot or pan; bring to boil over medium heat. Add peaches, onion, garlic and jalapeno pepper; return to a slow boil and boil for 15 minutes, stirring occassionally.
3. Remove relish from heat and fill hot sterlized jars, leaving 1/2 inch of head space. Wipe rims of jars clean, apply lids and twist on rings. Process in a boiling water canner for 10 minutes. Turn heat off and let jars set in hot water for an additional 5 minutes. Remove jars from canner; place on dry towel and let set for 24 hours. Check lids to insure they sealed properly. Store in cool, dark place for up to 1 year.

SWEET AND TANGY PEACH RELISH

Sweet and Tangy Peach Relish image

Provided by Elizabeth Green

Categories Sauce Fruit Onion Side Vegetarian Peach Summer Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices
3/4 cup sugar
1/2 cup cider vinegar
1/4 teaspoon hot red-pepper flakes
1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)
3/4 teaspoon salt

Steps:

Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

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

Ingredients

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

Ingredients

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.