Best Sweet And Spicy Fruit Relish Recipes

SPICY 'N SWEET PEPPER RELISH

Spicy 'n Sweet Pepper Relish image

A tasty relish that's amazing on pork, chicken, fish, lamb, and beef. No canning required. It's the perfect relish to use up some of those vegetables in the garden. You can easily use a brown sugar substitute instead of regular to make it keto friendly and lower in sugar.

Provided by Kori

Categories Dressing, Sauces, and Seasoning

Time 35m

Number Of Ingredients 9

Ingredients

¾ cup jalapenos (seeded and finely diced (approx. 2))
1 cup red onion (finely chopped (approx. 1 medium))
1 cup red bell pepper (finely chopped (approx. 1 large))
1 teaspoon garlic (minced)
½ cup red wine vinegar
1½ cups [brown sugar substitute] or regular brown sugar
½ teaspoon salt
¼ teaspoon pepper
1 envelope unflavored gelatin (only needed if you're using a brown sugar substitute, see instructions below)

Steps:

In a medium-sized nonstick saucepan add jalapenos, red bell pepper, onion, and garlic. Saute over medium heat for about 5 minutes.
Add vinegar, brown sugar, salt, and pepper. Stir to combine. Bring to a gentle simmer and reduce heat. Continue to gently simmer, stirring frequently, until the liquid has reduced and the relish thickens, approximately 20 to 25 minutes.
Note: if using a brown sugar substitute, remove the relish from the heat after 25 minutes. Add 1 packet of unflavored gelatin and gently whisk or stir until it's well incorporated.
If you like thick relish use 1 packet of unflavored gelatin, if you prefer it less thick use 1/2 packet.
Allow relish to cool then transfer to an airtight jar or container. Refrigerate until you are ready to use, up to 2 weeks.

Nutrition Facts : ServingSize 2 tablespoons, Calories 10 kcal, Carbohydrate 19.9 g, Protein 0.3 g, Fat 0.1 g, Sodium 74.2 mg, Fiber 18.5 g, Sugar 0.5 g

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

Ingredients

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