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
SWEET AND TANGY PEPPER SPREAD
Yum, this dip is quite tasty. It's sweet, savory and smoky. The marmalade and balsamic reduction give the dip a sweet and unique flavor. We loved the smokiness from the Gouda and bacon. Bell peppers add a crisp bite to the dip. Serving with buttery crackers is perfect. They add a nice saltiness that complements the dip really well. But try this with your favorite dippers.
Provided by Susan Simpson @guycsimp
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Beat cream cheese and marmalade together with a hand mixer until well blended.
- Stir in meat, cheese, and balsamic reduction. Set aside.
- Cut off the tops of the peppers. Remove seeds and pith to make four "bowls." Reserve the three small tops as "lids."
- Finely chop the large pepper top.
- Stir into the cream cheese mixture.
- Fill pepper "bowls" with the mixture. Chill until ready to serve. Serve with crackers or chips.
- NOTE: If you like more chunks of peppers in your spread, just chop all of the pepper tops instead of keeping the small ones intact as "lids."
SWEET & SPICY PEPPER RELISH CHEESE SPREAD
Homemade Sweet & Spicy Pepper Relish Cheese Spread, with its spicy jalapeno peppers, sweet syrup and cream cheese base, will be a crowd pleaser.
Provided by Rachel
Categories Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- Mix warm water, salt, and garlic powder until salt is mostly dissolved to make brine. Pour brine over diced peppers. Let sit 10-30 minutes (depending on how much time you have).
- Pour brine off peppers and rinse well (2-3 time) using cold water and squeeze to remove excess water. Set aside.
- In a medium sauce pan add sugar and vinegar. Bring to a boil and boil for 5-8 minutes until mixture begins to thicken like a syrup.
- Remove from heat and add drained peppers. Stir. Let cool and store in refrigerator until ready to serve.
- Warm cream cheese in oven (300 degrees for 8-10 minute to soften. Place on serving dish. You may also serve cheese at room temperature).
- Carefully spoon pepper relish to top of cream cheese.
- Serve with crackers, salami or toasted baguette rounds.
Nutrition Facts : Calories 92 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3149 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
TRI-COLOR SWEET AND TANGY PEPPERS
Steps:
- Combine all the ingredients in a serving bowl. Let stand for 10 to 15 minutes before serving.
- nutrition information
- Calories: 92
- Total Fat: 7g
- Protein: >1g
- Carbohydrates: 7g
- Fiber: 2g
- Sodium: 5mg
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