SPICY TEXAS CUCUZZA-PEPPER RELISH
I came up with this recipe to use up the number of cucuzzas I have growing in my garden. This spicy condiment is perfect on hot dogs or hamburgers. The relish can also be poured over a block of cream cheese and served as a dip with chips or crackers.
Provided by Kim D.
Categories Peppers
Time 2h
Yield 6 8 oz. jars
Number Of Ingredients 16
Steps:
- Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
- Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
- Sprinkle pickling salt over cucuzza mixture and stir well to combine.
- Let cucuzza mixture sit on the counter at room temperature for 1 hour.
- Thoroughly rinse cucuzza mixture in a strainer under cold running water.
- Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
- Place drained cucuzza mixture in a clean bowl.
- Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
- In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
- Bring to a boil, stirring occasionally.
- Reduce heat to simmer for about 15 minutes, stirring occasionally.
- Remove Thai peppers from pot and discard.
- Add chopped cucuzza mixture to the stockpot.
- Cook for an additional 5 minutes or until veggies are tender.
- In a small bowl, combine water and cornstarch; mix to dissolve.
- Pour cornstarch mixture into stockpot and cook for 5 minutes.
- Pour into sterilized canning jars and process in a water bath for 10 minutes.
Nutrition Facts : Calories 328.4, Fat 0.6, SaturatedFat 0.1, Sodium 4726.5, Carbohydrate 79.7, Fiber 2, Sugar 70.2, Protein 2.1
SWEET AND SPICY PEPPER RELISH
This Sweet and Spicy Pepper Relish recipe is legendary! Deeply flavorful: even people who don't like spicy foods love it! Try it on almost EVERYTHING! • Freezable • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Side Dishes
Time 55m
Number Of Ingredients 12
Steps:
- Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
- In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
- In a medium saucepan, combine the processed pepper mixture and all other ingredients.
- Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
- Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 28 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CUCUMBER & PEPPER RELISH
Make and share this Cucumber & Pepper Relish recipe from Food.com.
Provided by Michelle_My_Belle
Categories Peppers
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice peppers in halves, de-seed, derib and cut into 2 inch squares.
- peel cucumbers and slice them lengthwise into halves.
- scoop out the seeds by running tip of a teaspoon down the center of each half.
- cut cucumbers into 2 inch lengths.
- in a bowl combine lime juice and salt until salt is disolved.
- drop in peppers and cucumbers and toss.
- cover and let marinaide for at least 8 hours at room temp.
- this dish is traditionally serves with couscous.
BELL PEPPER RELISH
Make and share this Bell Pepper Relish recipe from Food.com.
Provided by khah3765
Categories Low Protein
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Grind peppers, onion, and celery until fine.
- Cover with boiling water, let set for 5 minutes, then drain.
- Meanwhile, mix together remaining ingredients, being sure you dissolve the sugars.
- Bring to a boil, add ground veggies, and simmer for 12 minutes.
- Spoon into hot steralized jars and seal.
Nutrition Facts : Calories 1690.2, Fat 6.1, SaturatedFat 1.3, Sodium 4825.2, Carbohydrate 401.1, Fiber 43.1, Sugar 273.2, Protein 28.6
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
BELL PEPPER RELISH
A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.
Provided by l0vetw0c00k
Categories Peppers
Time 2h30m
Yield 6-8 pint jars
Number Of Ingredients 7
Steps:
- Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
- Cover with boiling water and let stand 10 minutes.
- Drain well.
- Save juice to add to vinegar mixture if needed to cover vegetables.
- Add sugar, vinegar, celery seed and salt.
- Boil 15 minutes.
- Pour into sterilized canning jars and seal.
Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2
PICKLED PEPPER AND ONION RELISH
This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.
Provided by Diva Dawn
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 5h10m
Yield 128
Number Of Ingredients 7
Steps:
- Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
- Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
- Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.
Nutrition Facts : Calories 16.9 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.8 mg, Sugar 3.5 g
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