Best Sweet And Tangy Pepper Spread Recipes

Sweet and Spicy Pepper Relish image

Provided by foodinjars (Marisa McClellan)

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

Tri-Color Sweet and Tangy Peppers image

Yield 4 to 6 servings

Number Of Ingredients 8

1 large green bell pepper, cut into very thin 2-inch-long strips
1 large red bell pepper, cut to match green pepper
1 large yellow or orange bell pepper, cut to match green pepper
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon natural granulated sugar
2 tablespoons minced fresh dill
Pinch of salt

Steps:

Combine all the ingredients in a serving bowl. Let stand for 10 to 15 minutes before serving.
nutrition information
Calories: 92
Total Fat: 7g
Protein: >1g
Carbohydrates: 7g
Fiber: 2g
Sodium: 5mg

Sweet and Tangy Pepper Spread image

Provided by Susan Simpson @guycsimp

Number Of Ingredients 7

8 ounce(s) cream cheese, softened
1/2 cup(s) orange marmalade
8 ounce(s) bacon, cooked and crumbled
1/2 cup(s) smoked Gouda cheese, shredded
2 teaspoon(s) balsamic reduction
1 large bell pepper, any color
3 small bell peppers, any color

Steps:

Beat cream cheese and marmalade together with a hand mixer until well blended.
Stir in meat, cheese, and balsamic reduction. Set aside.
Cut off the tops of the peppers. Remove seeds and pith to make four "bowls." Reserve the three small tops as "lids."
Finely chop the large pepper top.
Stir into the cream cheese mixture.
Fill pepper "bowls" with the mixture. Chill until ready to serve. Serve with crackers or chips.
NOTE: If you like more chunks of peppers in your spread, just chop all of the pepper tops instead of keeping the small ones intact as "lids."