Best Sweet Red Pepper Relishspread Recipes

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 PEPPER RELISH

Steps:

• Cut peppers into strips.
• Quarter the onions.
• Put vegetables through the coarse blade of a food grinder or chop in a food processor.
• Put vegetables into a heavy kettle and pour boiling water over them to cover.
• Let stand 10 minutes; drain.
• Add the vinegar, sugar and pickling salt to the vegetables.
• Mix well.
• Bring to a boil and simmer for 20 minutes.
• Pour into clean jars while hot and seal.

SWEET PEPPER RELISH

Steps:

• Seed and core all peppers.
• Peel onions.
• Place peppers and onions in food processor or chopper and chop coursley.
• Place peppers and onions in large pot. Pour boiling water over mixture and let stand 15 minutes. Drain.and set aside.
• Mix in rest of ingredients in pot and simmer while stirring to dissolve.
• Place peppers and onions into pot and stir well.
• Bring to boil for 5 minutes, do not cover.
• Place hot mixture into sterilized jars.
• Place sealed jars into hot water bath and process in boiling water a minimum of 10 minutes.
• Remove jars and set aside to cool. Listen for the "ping" meaning jars are sealed.
• Let jars stand a couple of days for flavors to enhance, then chill and serve.

RED PEPPER RELISH

Steps:

• In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.