Peach And Pepper Relish Recipes

SWEET AND SPICY PEACH RELISH

Steps:

• Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
• Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
• Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
• Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
• Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).

PEACH AND PEPPER RELISH

Steps:

• In medium bowl, mix all ingredients. Serve or cover and refrigerate.

PEACH AND PEPPER RELISH

Steps:

• Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

SWEET AND TANGY PEACH RELISH

Steps:

• Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

PEACH AND PEPPER RELISH, OFF-SEASON

Steps:

• Put peppers, seeds and all, in food processor until medium chopped.
• You are aiming for a yield of 15 cups.
• After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces.
• Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture.
• Add lemon halves.
• Bring to a boil and boil gently for 30 minutes.
• Stir occasionally.
• Remove lemons and add sugar.
• Stir well.
• Boil for 30 more minutes or until mixture is thick, stirring occasionally.
• Bottle in sterilized jars and seal.
• Process in a hot water bath if you wish.
• Makes approximately 9 pints.

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.