HOT RED PEPPER RECIPES RECIPES

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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

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.

HOT RED CHILE PEPPER SAUCE RECIPE - FOOD.COM



Hot Red Chile Pepper Sauce Recipe - Food.com image

This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!

Total Time 14 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 3 cups

Number Of Ingredients 7

24 small hot red peppers, seeded and sliced lengthwise
2 medium onions, chopped
2 garlic cloves, halved
1 tablespoon dry mustard
2 teaspoons salt
2 whole cloves
1 1/2 cups white vinegar

Steps:

  • Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
  • Add dry mustard, salt, cloves and vinegar and combine.
  • Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
  • Pour into warm sterilized jars and seal.

Nutrition Facts : Calories 220.4, FatContent 2.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1591.4, CarbohydrateContent 42.2, FiberContent 7, SugarContent 23, ProteinContent 8.5

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