Best Sweet And Tangy Pepper Spread Recipes
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
SWEET AND TANGY PEPPER SPREAD
Yum, this dip is quite tasty. It's sweet, savory and smoky. The marmalade and balsamic reduction give the dip a sweet and unique flavor. We loved the smokiness from the Gouda and bacon. Bell peppers add a crisp bite to the dip. Serving with buttery crackers is perfect. They add a nice saltiness that complements the dip really well. But try this with your favorite dippers.
Provided by Susan Simpson @guycsimp
Categories Cheese Appetizers
Number Of Ingredients 7
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."
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