SPICY TEXAS CUCUZZA-PEPPER RELISH
I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers.
Provided by Kim D.
Categories Peppers
Time 2h
Yield 6 8 oz. jars
Number Of Ingredients 16
Steps:
- Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
- Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
- Sprinkle pickling salt over cucuzza mixture and stir well to combine.
- Let cucuzza mixture sit on the counter at room temperature for 1 hour.
- Thoroughly rinse cucuzza mixture in a strainer under cold running water.
- Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
- Place drained cucuzza mixture in a clean bowl.
- Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
- In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
- Bring to a boil, stirring occasionally.
- Reduce heat to simmer for about 15 minutes, stirring occasionally.
- Remove Thai peppers from pot and discard.
- Add chopped cucuzza mixture to the stockpot.
- Cook for an additional 5 minutes or until veggies are tender.
- In a small bowl, combine water and cornstarch; mix to dissolve.
- Pour cornstarch mixture into stockpot and cook for 5 minutes.
- Pour into sterilized canning jars and process in a water bath for 10 minutes.
Nutrition Facts : Calories 328.4, Fat 0.6, SaturatedFat 0.1, Sodium 4726.5, Carbohydrate 79.7, Fiber 2, Sugar 70.2, Protein 2.1
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.
SWEET AND SPICY PEPPER RELISH
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
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
BELL PEPPER RELISH
A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.
Provided by l0vetw0c00k
Categories Peppers
Time 2h30m
Yield 6-8 pint jars
Number Of Ingredients 7
Steps:
- Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
- Cover with boiling water and let stand 10 minutes.
- Drain well.
- Save juice to add to vinegar mixture if needed to cover vegetables.
- Add sugar, vinegar, celery seed and salt.
- Boil 15 minutes.
- Pour into sterilized canning jars and seal.
Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2
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
ADZHIKA (GEORGIAN STYLE HOT PEPPER RELISH)
No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. This sauce will enliven meats. In the area of Samegrelo or Mingrelia, they use this sauce and add melon to sooth the tongue.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 1 pint
Number Of Ingredients 8
Steps:
- In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.
Nutrition Facts : Calories 191, Fat 1.9, SaturatedFat 0.3, Sodium 2422.4, Carbohydrate 36.8, Fiber 12.4, Sugar 17.9, Protein 6.8
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
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