GREEN PEPPER RELISH RECIPE RECIPES

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GREEN PEPPER RELISH RECIPE - FOOD.COM



Green Pepper Relish Recipe - Food.com image

Quick, fresh and so simple to make with a food processor. Its flavor is meant to be refreshing to offset other spicy hot dishes such as stews or grilled meat and it goes well with any bread. This is an Ethiopian recipe coming from Alford's and Duguid's cookbook on "Flatbreads and Flavours".

Total Time 10 minutes

Prep Time 10 minutes

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 4

1 large green bell pepper, very fresh
1 medium garlic clove, coarsely chopped
1/8 teaspoon salt (to taste)
1 jalapeno chile, seeded and diced (optional)

Steps:

  • Wash the bell pepper and coarsely chop, removing core,seeds and membranes.
  • Put pepper, garlic and salt in the food processor fitted with a blade and scraping down the sides of the bowl repeatedly with a rubber spatula, process until rather smooth.
  • Taste and serve with spicy meat and bread. If you prefer some heat to the relish add as much of the diced chili as you like.

Nutrition Facts : Calories 9.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 74, CarbohydrateContent 2.1, FiberContent 0.7, SugarContent 1, ProteinContent 0.4

PEPPER RELISH RECIPE - FOOD.COM



Pepper Relish Recipe - Food.com image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We’ve also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I’ve caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I’ve made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It’s just slightly hot.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

  • Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
  • Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
  • Reduce heat and add vegetables, simmering 10 minutes.
  • Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 157.1, CarbohydrateContent 7.5, FiberContent 0.5, SugarContent 7, ProteinContent 0.2

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