Red Pepper And Onion Relish Recipes

Steps:

• In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

Steps:

• Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
• Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

Steps:

• Preheat the oven to 400 degrees F.
• Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool.
• Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper.
• Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls.
• Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops.

Steps:

• Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
• Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
• Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
• Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
• Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Steps:

• Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
• Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
• Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
• Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Steps:

• In a large frying pan, gently heat the olive oil and garlic for about 60 seconds on a low flame.
• Add the peppers and onions, basil, pepper, oregano, and pepper flakes.
• Sautee until the the onions are soft and transparent, the peppers and basil"wilt", and the garlic is lightly golden, 10-15 minutes.
• Serve hot.

Steps:

• Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
• Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
• Store the cooled jars in a cool, dry place.

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a 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 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once 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). Store in a cool, dark area.

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

Steps:

• For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
• Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
• For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
• Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
• For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
• Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.

Steps:

• Wash and stem the bell peppers and the jalapeno. Use a food processor to finely mince the peppers - be careful not to turn them into mush. You want the pieces of the pepper to be the consistency of a relish.
• Put the minced peppers in a large bowl and combine with the canning salt. Let this mixture sit, covered, at room temperature for 3 hours.
• Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained peppers on these paper towels, so make sure you cover a large enough space; at least 1 foot by 1 1/2 feet.
• Drain the peppers well in a colander, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the peppers. You will see that a lot of water still comes out. Place the drained and squeezed peppers on the paper towels.
• Make a spice bag out of a double layer of cheesecloth, and tie the allspice up in it.
• In a non-reactive 10 to 12 quart pan, combine the drained peppers, the spice bag containing the allspice, the sugar, and the vinegar. Bring to a boil over high heat, then lower the heat to medium.
• Cook the relish over medium heat for 1 hour, stirring frequently. Keep your eye on it - I have had this relish burn on me due to the high sugar content, so stir frequently - do not walk away from it. If the relish looks like it may be about to burn, turn down the heat.
• When the relish is done, the pieces of pepper will be translucent and the syrup will be thick.
• Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

Steps:

• Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
• Finely chop peppers & onions, by hand or food processor.
• Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
• Can be put in containers for fridge or canned.
• If you are canning, 10 minute minimum water bath, so cans are sealed properly.
• Use for meats, on cream cheese & crackers, or just use you imagination.

Steps:

• Turn the oven to 375 degrees. Lightly oil your bell pepper on all sides. I like to cut mine in half and put them on foil lined baking sheet, cut side down. Bake until skin is blackened and loose. Allow pepper to cool and peel skin. Chop into very small pieces (like pickle relish).
• Whip the soft goat cheese, sour cream and lemon juice in a smooth consistency. Add salt to taste. Set in the refrigerator.
• Heat a nonstick griddle or pan to medium heat. Mix the Simply Potatoes mashed potatoes, flour, egg, baking powder, and sour cream to a smooth consistency. Add enough milk to make a pancake like batter. Mix in the green onions. (No need to salt the batter as Simply Potatoes is already seasoned unless you wish to.) Spoon one tablespoon of batter onto pan, as many as you can handle at one time. When bubbles form then pop, flip the pancake. Cook each side to golden brown.
• To plate your blinis, top with a dollop of goat cheese cream and a small amount of roasted red pepper relish and a sprig of dill. Enjoy!