Best Yellow Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YELLOW SUMMER SQUASH RELISH



Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

  • In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH



Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish image

Categories     Beef     Garlic     Herb     Pepper     Roast     Valentine's Day     Low Carb     Wedding     Dinner     Meat     Beef Tenderloin     Bell Pepper     Winter     Anniversary     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Red and Yellow Pepper Relish

Steps:

  • Preheat oven to 375 °F. 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. 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.

YELLOW SQUASH RELISH



Yellow Squash Relish image

This squash relish recipe was shared by a dear friend of mine, and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!

Provided by Robin Grover

Categories     Other Sauces

Time 1h35m

Number Of Ingredients 9

10 small or 7 medium yellow squash
4 onions
1 green pepper
1 red pepper
1/4 c salt
3 c sugar
2 c apple cider vinegar
2 tsp celery seed
2 tsp ground termeric

Steps:

  • 1. Shred squash, onions, and both peppers into a large mixing bowl.
  • 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
  • 3. Drain-strain and rinse quickly under cold water. Drain well.
  • 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
  • 5. Let stand 3 minutes, add vegetables and stir.
  • 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
  • 7. Allow to cool; can or refrigerate as desired.

GREEN & YELLOW BEAN RELISH



Green & Yellow Bean Relish image

Condiment suitable for hotdogs, hamburgers, sausage. My neighbour asked if I could make her some bean relish because she remembered her mother making it. Unfortunately, she didn't have a recipe and I couldn't find one on the Internet, so I looked at the ingredients on a jar of sweet cucumber relish and this is what I came up with...

Provided by Demented Nana

Categories     Onions

Time 1h30m

Yield 9 1/2 pint jars

Number Of Ingredients 7

2 lbs mixed green and yellow beans (fresh or frozen)
4 large onions
1 1/2 cups light brown sugar, firmly packed
3 tablespoons Dijon mustard
1 1/2 cups white vinegar
2 tablespoons cornstarch
3/4 cup water

Steps:

  • Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
  • Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
  • Mix water and cornstarch.
  • Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
  • Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
  • Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
  • Pressure process at 10 lbs:
  • 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.

YELLOW RELISH



Yellow Relish image

Make this summer relish for hot dogs and burgers. Great - kids love it!

Provided by Sue Walker

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10h35m

Yield 60

Number Of Ingredients 13

1 gallon water, or as needed to cover
¼ cup pickling salt
8 cucumbers, finely chopped
5 onions, finely chopped
1 head cauliflower, finely chopped
2 red bell peppers, finely chopped
4 large apples, cored and finely chopped
6 cups white sugar
4 cups vinegar
3 cups water
1 cup all-purpose flour
¼ cup dry mustard powder
1 teaspoon ground turmeric

Steps:

  • Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
  • Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 27.6 g, Fat 0.3 g, Fiber 1.3 g, Protein 1.1 g, Sodium 468.2 mg, Sugar 23.3 g

STEAMED WILD STRIPED BASS WITH YELLOW PEPPER ROMESCO, RED PEPPER-BLACK OLIVE RELISH AND PARSLEY-GARLIC OIL



Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 35

1 cup finely chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 roasted red bell peppers, peeled, seeded and diced
1/2 cup pitted and coarsely chopped nicoise olives
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
1/4 cup extra-virgin olive oil
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley
Pinch salt and freshly ground black pepper
1/4 cup canola oil
6 cloves garlic, peeled
1 yellow pepper, roasted, peeled and seeded
2 yellow tomatoes, halved
1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
1 slice white bread, crust removed, cut into small cubes
1/2 cup white wine vinegar
1/4 cup toasted whole almonds
1 tablespoon honey
Salt and freshly ground black pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 crushed garlic cloves
1 orange, juiced, flesh reserved
1 lemon, juiced, flesh reserved
1 tablespoon black peppercorns
Splash Spanish wine (recommended: Albarino)
4 (6-ounce) wild striped bass fillets, skin-on
Canola oil
Salt and freshly ground black pepper
Parsley leaves, for garnish

Steps:

  • For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.
  • For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.
  • For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.
  • Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.

RED AND YELLOW PEPPER RELISH



Red and Yellow Pepper Relish image

Categories     Condiment/Spread     Garlic     Olive     Onion     Pepper     Sauté     Bell Pepper     Chill     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped

Steps:

  • 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. Chill.) Bring to room temperature before serving.

GRILLED SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH



Grilled Scallops with Blistered-Yellow-Pepper Relish image

The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

2 yellow bell peppers
1/4 cup blanched whole almonds, toasted and finely chopped
1 clove garlic, minced
1/2 teaspoon smoked paprika
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 1/2 cups Israeli couscous
1 pound dry-packed large sea scallops (about 16), tough ligaments on sides removed
2 scallions, thinly sliced, for serving
1/4 cup packed fresh cilantro leaves, for serving

Steps:

  • Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistering, about 10 minutes. (Or char under the broiler.) Transfer to a bowl, cover with a plate, and let cool completely. Scrape off skins with a paring knife or paper towel.
  • Remove stems, ribs, and seeds, then finely dice peppers and transfer to another bowl. Add almonds, garlic, paprika, vinegar, and oil; season with salt. Relish can be refrigerated in an airtight container up to 5 days.
  • Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter.
  • Heat grill to medium. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Grill, turning, until scallops are lightly charred and just cooked through, about 2 minutes a side. Transfer skewers to couscous. Drizzle with some relish; sprinkle with scallions and cilantro. Serve, with more relish alongside.

YELLOW TOMATO-PINEAPPLE RELISH



Yellow Tomato-Pineapple Relish image

Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield Makes 4 cups

Number Of Ingredients 6

1/4 small pineapple, diced medium (1 1/2 cups)
2 yellow beefsteak tomatoes, diced medium
1/2 habanero chile, seeded and finely chopped
2 tablespoons lime juice
Salt
1/4 cup fresh basil leaves

Steps:

  • Stir together pineapple, tomatoes, and chile. Season to taste with lime juice and salt, then top with basil. To store, refrigerate in an airtight container up to 2 days.

Nutrition Facts : Calories 33 g, Fiber 1 g, Protein 1 g

Related Topics