TOMATO-PEPPER RELISH
The easiest, fastest way to boost a simple dish? Keep a jar of flavor-packed pickle on hand. A perfect combo of sweet and sour, this chunky tomato-pepper relish, aka "pea helper," dresses up a bowl of black-eyed peas, crowder peas, lima beans--any old legume you can think of. Hence the nickname! This makes the perfect hostess gift because it's unique and versatile. And let's face it, who doesn't want their beans to be more exciting?
Provided by Vivian Howard
Categories Healthy Bell Pepper Recipes
Time 3h15m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Add peppers, onions, garlic, crushed red pepper and salt. Cook, stirring occasionally, until softened, 10 to 12 minutes. Add tomatoes plus all their accumulated liquid, brown sugar, vinegar and bay leaves. Bring to a boil over high heat, then reduce heat to maintain a lively simmer. Cook until reduced by half, about 2 1/2 hours.
- Ladle into 7 sterilized pint-size jars (see Tips). Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight (won't move with gentle finger pressure), but don't overtighten. If canning, process in a hot water bath for 10 minutes (see Tips). Otherwise, let cool to room temperature and refrigerate.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 10.2 g, Fat 1.2 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 109.1 mg, Sugar 7.8 g
BELL PEPPER AND TOMATO RELISH
A roasted red pepper, green pepper and tomato relish found in Taste of Home magazine. Serve relish with roast chicken or pork dishes, or use it as a pizza or bruschetta topping.
Provided by foodtvfan
Categories Peppers
Time 1h10m
Yield 2-4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Brush bell peppers with 2 Tablespoons oil; arrange on a baking sheet in single layer.
- Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes.
- Cool peppers for 10 minutes.
- Peel, seed and slice peppers.
- Heat 4 Tablespoons olive oil in large skillet over medium-high heat.
- Add plum tomatoes and garlic.
- Sauté until tomatoes soften, about 5 minutes.
- Add sliced peppers to skillet; sauté about 3 minutes.
- Add cilantro and vinegar.
- Season with salt and pepper.
- Serve at room temperature.
TOMATO, CUCUMBER, AND RED PEPPER RELISH
Provided by Ellie Krieger
Categories side-dish
Time 10m
Yield 4 (3/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.
Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams
RED PEPPER & TOMATO RELISH
Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil
Provided by Mary Cadogan
Categories Condiment
Time 35m
Number Of Ingredients 8
Steps:
- Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
- Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.
Nutrition Facts : Calories 92 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
BELL PEPPER RELISH
Provided by Lisa Mayfield
Categories Condiment/Spread Pepper Tomato Vegetarian Quick & Easy Spice Fall Vegan Bon Appétit North Carolina
Yield Makes about 2 1/2 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be prepared 2 weeks ahead. Keep refrigerated.)
GREEN TOMATO AND PEPPER RELISH
A great relish to put on everything. You'll be cooking things just so you can use this recipe.
Provided by AlyssaLibby
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h15m
Yield 64
Number Of Ingredients 11
Steps:
- Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
- Sterilize the jars, lids, and rings 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 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 88.4 calories, Carbohydrate 21.4 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.1 g, Sodium 155.7 mg, Sugar 19 g
BELL PEPPER AND TOMATO RELISH
Provided by Marisol Benadayan-Bennaroch
Categories Condiment/Spread Sauce Pepper Tomato Roast Sauté Bell Pepper Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
- Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.
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LA PEPERONATA - BELL PEPPERS IN TOMATO SAUCE - INSIDE …
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5/5 (2)Calories 91 per servingCategory Side Dish
- Add 1 tbsp of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).
- Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.
- Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.
- Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.
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