Chopped Chile Relish Recipes

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:

• 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:

• 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:

• 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:

• Combine all ingredients, stir and serve with hot dogs or hamburgers.

Steps:

• Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight.
• Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes.
• Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.

Steps:

• Grind the first 4 ingredients. I use the food processor now.
• Sprinkle with salt and let stand for a few hours or overnight; drain.
• Put into a large kettle with enough vinegar to cover.
• Cook for 1 1/2-2 hours.
• Put in STERILE hot jars and seal.
• Put in a water bath for 20 minutes or so.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Steps:

• You also will need 4 1/4 pint canning jars with lids.
• Preheat oven to 350 degrees with rack in the middle.
• Cut off and discard top of garlic head to expose cloves, then wrap 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 salt.
• Pulse until finely chopped.
• Simmer chile mixture in a small saucepan, stirring 2 minutes.
• Sterilize jars and lids.
• Place 2 or 3 sprigs of thyme in each jar, 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 heated lids with screw bands.
• Place in canner or a pot with enough hot water to cover jars by 2 inches.
• Bring to a full boil, cover and boil covered for 10 minutes.
• Transfer to towel lined kitchen counter.
• Check seals once jars have cooled. If a jar didn't seal properly store in refrigerator.
• Shelf life approximately 6 months.