Best Sweet Pepper Relish Recipes

HOT & SWEET PEPPER & ONION RELISH

Steps:

• Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
• Finely chop peppers & onions, by hand or food processor.
• Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
• Can be put in containers for fridge or canned.
• If you are canning, 10 minute minimum water bath, so cans are sealed properly.
• Use for meats, on cream cheese & crackers, or just use you imagination.

APPLE & SWEET PEPPER RELISH

Steps:

• In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.

SWEET PEPPER AND CORN RELISH

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

SWEET PEPPER RELISH RECIPE - (3.9/5)

Steps:

• The peppers could be all one color, the combination just makes it pretty. Wash the peppers and peel the onions. Chop the peppers up in a blender or food processor or by hand. If you use a blender add some water so the pieces will chop freely. Do NOT over chop, you just want them in small pieces, not into mush. Drain the excess water off after chopping. Put the peppers in a large saucepan. Do the same with the onions. Chop and drain. Add the onions to the peppers and mix well. Pour enough boiling water to cover the mixture. Let it stand for about 5 minutes. Do not drain the water off. Add vinegar, sugar and salt. Mix well, bring to a boil for 5 minutes. Pour into canning jars and process in a hot bath for 5 minutes. Be sure to keep one jar out to eat! This is WONDERFUL with any kind of meat.

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH

Steps:

• Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.

SWEET RED PEPPER RELISH/SPREAD

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.

HARRY & DAVIDS SWEET AND HOT PEPPER AND ONION RELISH CLONE

Steps:

• * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
• Mix all ingredients together, except pectin and bring to a boil.
• Turn down and simmer for 2 - 2 1/2 hours until thickened.
• Whisk in the 2 boxes of pectin and boil for 1 minute.
• Pour into sterile jars.
• Process in pressure canner at #11 for 15 minutes.
• Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
• It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
• Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
• I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
• It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.

SWEET CHERRY PEPPER RELISH

Steps:

• Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

SURE.JELL SWEET PEPPER RELISH

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and seed peppers. Finely chop peppers; drain well. Measure exactly 2 cups of the peppers into 6- or 8-qt. saucepot. Stir in vinegar.
• Stir pectin into prepared peppers in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SWEET PEPPER RELISH(HEINZ)

Steps:

• Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions.
• In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well.
• Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking.
• Note:.
• At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that.
• Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace.
• Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
• Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes.
• Makes 3-4 pints or 6-8 half pints.

ROASTED CLAMS WITH HOT SPANISH SAUCE AND SWEET ONION AND GRILLED PEPPER RELISH

Steps:

• For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
• For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
• For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
• For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH

Steps:

• Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
• Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
• Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

MINI CORN DOGS WITH SWEET AND SPICY PEPPER RELISH

Steps:

• In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
• In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.
• Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

PORK WITH SWEET PEPPER RELISH

Steps:

• For pepper relish, in a large nonstick skillet coated with cooking spray, cook the peppers and onion in 1 tablespoon oil for 7 minutes or until onion is tender; drain. Stir in the wine or broth, brown sugar and vinegar. Reduce heat to low; cook until liquid evaporates, about 13 minutes. Remove vegetable mixture and keep warm. , Sprinkle pork chops with salt and pepper. In the same skillet, brown pork in remaining oil for 3 minutes on each side. Reduce heat; cover and cook for 5-6 minutes or until meat juices run clear. Serve with pepper relish.

SWEET TEA-BRINED PORK CHOPS WITH PEPPER RELISH

Steps:

• Make the brine: Bring 6 cups water to a boil in a large pot. Turn off the heat, add the tea bags and let steep 10 minutes. Discard the tea bags. Stir in 3/4 cup sugar, 1/2 cup salt, the bay leaves and coriander seeds. Cook over low heat, stirring, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat, pour into a large heatproof pitcher (reserve the pot) and let cool to room temperature, about 30 minutes. Refrigerate the brine until very cold, at least 1 hour. Pour the brine into the reserved pot and add the pork chops. Cover and refrigerate 8 hours or overnight.
• Meanwhile, make the pepper relish: Put the bell peppers, onion and chiles in a food processor and pulse 2 or 3 times until slightly broken down but not pureed. Transfer to a small saucepan and add the vinegar, preserves, remaining 1/4 cup sugar and 1/4 teaspoon salt. Bring to a boil, then lower the heat and simmer until slightly reduced but still juicy, about 10 minutes. Remove from the heat, transfer to a serving bowl and refrigerate until ready to serve. (You can make the relish up to 1 day ahead.)
• Preheat a grill to medium. Oil the grill grates. Remove the pork chops from the brine and pat dry. Season the chops with salt and pepper. Grill, covered, until well-marked, 14 to 16 minutes (rotate the chops 90 degrees if they get too dark). Flip the chops and cook, covered, until well-marked on the other side and a thermometer inserted sideways into the center registers 145 degrees F, 14 to 16 more minutes. Transfer to a cutting board and let rest about 10 minutes. Serve with the relish.

SWEET PEPPER-ONION RELISH (SOUTHERN LIVING)

Steps:

• Preheat oven to 400. Stir together all ingredients, and pour into an 11x7 inch baking dish. Bake 45 minutes or until soft, stirring every 5 minutes. Transfer pepper mixture and any liquid to a bowl. Let cool 30 minutes or to room temperature. Store in an airtight container in refrigerator up to 3 days.

SWEET AND SPICY PEPPER RELISH

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.

SWEET ONION PEPPER RELISH

Steps:

• Cut onion into large chunks Add to blender and grind into pulp Add chopped peppers and garlic Grind briefly to mix in. Transfer to strainer and drain liquid well Transfer pulp to a sauce pot Add vinegar, sugar, and salt Bring to boil then cook/simmer until thickened (5-10 min), adding corn after initial heating. Cool then transfer to jars and freeze.

HERB-CRUSTED TENDERLOIN W/ SWEET PEPPER RELISH

Steps:

• Preheat oven to 375 degrees. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes. Transfer to platter and let stand 10 minutes. Cut beef into 1/2-inch-thick slices, sprinkle with remaining 1/2 tablespoon each of thyme and rosemary, and serve with pepper relish. Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead). Bring to room temperature before serving.

RED SWEET PEPPER RELISH

Steps:

• 1. In a food processor bowl, combine red sweet pepper strips, olives, olive oil, thyme, and black pepper. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve. Makes about 2/3 c.