Chile Relish Recipes

Steps:

• Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
• Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
• Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares.
• Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.
• Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

Steps:

• Stem the peppers. If working with larger peppers and using a blender, you may want to cut them into slightly smaller pieces as well.
• Peel the garlic.
• Process all ingredients in a food processor or blender in batches until smooth.

Steps:

• Make chile relish:
• Preheat oven to 350°F with rack in middle. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and bake until very tender, about 45 minutes. Cool to warm, then peel cloves and transfer to a food processor.
• Stem chiles and add to processor along with vinegar, sugar, and 1 1/2 teaspoons salt. Pulse until finely chopped.
• Simmer chile mixture in a small saucepan, stirring, 2 minutes.
• Sterilize jars and lids:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 6- to 8-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until water registers 180°F on an instant-read or candy thermometer (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
• Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids.
• Fill, seal, and process jars:
• Place 2 or 3 thyme sprigs in each jar and ladle sauce (while still hot) into jars, leaving 1/4 inch of space at top. Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
• Put sealed jars in canner (on rack) or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil, covered, 10 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal and eventually have concave lids (you may hear a ping).
• After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

Steps:

• Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Place chillies, capsicums, garlic& onion on a tray, sprinkle lightly with oil.
• Bake for 40minutes.
• Peel skin from capsicum when cool enough to handle.
• Pulse vegetables in a blender& process until smooth, but still slightly chunky (personal preference).
• Place in a saucepan with brown sugar& fish sauce.
• Simmer 5 minutes.

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.