Capsicum Relish 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 BELL PEPPER RELISH

Steps:

• Gather the ingredients.
• Wash the peppers, slice them in half lengthwise, and remove the seeds and ribs. Cut the peppers into large chunks-when done you should have about 6 pounds of chunks.
• Finely chop about 1/2 to 2/3 of the peppers.
• Grind or finely chop the remaining amount of peppers using a food grinder or food processor .
• Coarsely chop about half of the onions.
• Add the remaining onions to the grinder or food processor with the peppers.
• In a large bowl, combine the chopped and ground peppers and onions with the salt . Toss to mix thoroughly, cover the mixture with abundant ice, and let stand for 3 hours in the refrigerator.
• Drain and rinse the bell pepper and onion mixture, squeezing the vegetables with your hands to get as much moisture out as possible.
• In a large nonreactive pot, combine the two kinds of vinegar, sugar, mustard seeds, and paprika, if using. Add the well-drained pepper mixture and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.
• In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in hot water until you're ready to use them.
• Fill a bath canning kettle about half full with water. Add the canning jars to the water and bring to a boil. Carefully remove the jars and drain.
• Ladle the pepper mixture into the hot drained jars, leaving 1/2-inch headspace. With a damp clean cloth, wipe any spills or drips from the threads and rims of the jars.
• Using tongs, lift lids from the water and let any excess drip off of them. Place the clean jar rims on. Screw on the jar rings firmly but not too tightly.
• Place the filled jars into the canner. The water should be at least 1 inch above the jars. Bring the water to a boil, cover, and boil gently for 10 minutes.
• Carefully, remove the jars to a rack to cool.
• Once cool, check for seals. If any jars did not seal, refrigerate the relish and use it within the next three months. Label the jars with an expiration date of 12 months in the future. Keep in a cool dry place for up to 12 months.
• Enjoy!

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.

ROASTED RED PEPPER RELISH

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)