CRUSHED PEPPER RELISH RECIPES

Name: Hot Red-Pepper Relish
Prep time: 25 min
Total time: 25 min
Yield: Makes 2 cups
Ingredients: 12 ounces hot red peppers, such as red finger, hot cherry, cayenne, or Barker's (sometimes called red Anaheim), stems, ribs, and seeds removed, cut into 2-inch pieces if large; 1 small onion, peeled and quartered; Kosher salt; 1/3 cup apple-cider vinegar, preferably unfiltered; 2 tablespoons sugar

HOT RED-PEPPER RELISH RECIPE | MARTHA STEWART

Hot Red-Pepper Relish Recipe | Martha Stewart image

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Total Time 25 minutes

Prep Time 25 minutes

Yield Makes 2 cups

Number Of Ingredients 5

Ingredients

12 ounces hot red peppers, such as red finger, hot cherry, cayenne, or Barker's (sometimes called red Anaheim), stems, ribs, and seeds removed, cut into 2-inch pieces if large
1 small onion, peeled and quartered
Kosher salt
1/3 cup apple-cider vinegar, preferably unfiltered
2 tablespoons sugar

Steps:

Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

GRANDMA'S PEPPER RELISH RECIPE | MYRECIPES

Grandma's Pepper Relish Recipe | MyRecipes image

For the Fleers, this relish serves as everything from a sandwich spread to a topping for fresh peas and succotash. John uses his grandmother's grinder, but you can chop the peppers and onions as directed.

Provided by MyRecipes

Yield Makes 6 servings (about 4 1/2 cups)

Number Of Ingredients 10

Ingredients

¾ cup sugar
½ cup cider vinegar
½ cup malt vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
¾ teaspoon salt
? teaspoon turmeric
3 medium-size red bell peppers, seeded and diced
3 medium-size green bell peppers, seeded and diced
2 medium-size Vidalia onions, diced

Steps:

Combine first 7 ingredients in a saucepan, and bring to a boil over medium-high heat. Stir in peppers and onions; reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Cover and chill up to 2 weeks.

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For the Fleers, this relish serves as everything from a sandwich spread to a topping for fresh peas and succotash. John uses his grandmother's grinder, but you can chop the peppers and onions as directed.
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Combine first 7 ingredients in a saucepan, and bring to a boil over medium-high heat. Stir in peppers and onions; reduce heat, and simmer 5 minutes. Remove from heat, and let cool. Cover and chill up to 2 weeks.

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