RED PEPPER-WALNUT RELISH
A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.
Provided by Sara Dickerman
Time 1h
Yield Makes about 1 cup (about 6 servings)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool; coarsely chop.
- Heat broiler. Broil bell peppers on a broiler-proof rimmed baking sheet, turning occasionally, until softened and skins are blackened in spots, 20-25 minutes. Transfer bell peppers to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel peppers, seed, and chop.
- Toss bell peppers, garlic, mint, oil, Aleppo pepper, lemon juice, pomegranate molasses, and walnuts in a small bowl; season with salt, black pepper, and more Aleppo pepper and lemon juice, if desired.
- DO AHEAD: Relish can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
RED PEPPER, CILANTRO, WALNUT, AND JALAPEñO RELISH
Provided by Bill Granger
Categories Food Processor Herb Nut Pepper Vegetarian Walnut Bell Pepper Vegan Jalapeño Cilantro Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.
- Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.
- Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.
ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)
Provided by Aarti Sequeira
Categories condiment
Time 27m
Yield about 2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
- Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
- Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.
CRANBERRY-JALAPENO RELISH
Steps:
- Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped. Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped. Adjust seasonings with sugar, if needed. Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint. Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.
RED JALAPENO RELISH
A simple tomato and chilli salsa that really brings the heat. Try a spoonful on a plate of nachos with all the trimmings, you won't be disappointed
Provided by Sarah Cook
Time 10m
Number Of Ingredients 7
Steps:
- Sit the tomatoes in a sieve over a mixing bowl for 5 mins. Lift off the sieve and mix the tomato purée, vinegar and honey into the tomato juices to make a smooth base. Stir in the tomatoes, onion, 75g chopped jalapeños and the coriander seeds with some seasoning.
- Leave to sit for 5 mins, then taste for spiciness - if you like it hotter, add the remaining 25g jalapeños. Decorate with a few whole jalapeños to serve.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
RED PEPPER RELISH
Let me just say right off the bat that this is a very sweet relish, so if that's not your thing you may want to find a different recipe. This simple relish can be used on hot dogs, hamburgers, or sandwiches. It goes well with many meats, and you could also serve it over cream cheese as an hors d'oeuvre. You will need some cheesecloth to make a spice bag to hold the allspice. Prep time includes the time needed for the peppers to brine in the salt
Provided by xtine
Categories Peppers
Time 4h45m
Yield 6 half pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 922.2, Fat 1.2, SaturatedFat 0.1, Sodium 1183.6, Carbohydrate 223.4, Fiber 8.2, Sugar 215.7, Protein 3.8
JALAPENO RELISH
This recipe has been in our family since 1976. It was my dad's recipe given to him by a friend. He won 3rd place at the Southern New Mexico State Fair in 1978. He passed away that month and never knew he won. So you can say this a very special recipe in our family. It is like a canned pico de gallo. You can eat it with tortilla chips or mix in with scrambled eggs or whatever you prefer.
Provided by SimplyME
Categories Low Protein
Time 1h15m
Yield 6-7 Pints
Number Of Ingredients 9
Steps:
- Chop jalapenos, tomatoes and onion.
- Mix vegetables together with garlic and oregano. Set aside.
- Mix together vinegar and water. Set aside.
- Fill jars with vegetable mixture to 1/2 inch from top of jars.
- To each jar add 1 tsp each of salt and sugar.
- Then add liquid to jars to 1/2 inch from top.
- Seal jars and process in water bath for 45 minutes. Start counting when water comes to boil.
RED PEPPER RELISH
Serve this quick condiment with fresh, tangy goat cheese and crackers for an easy appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g, Protein 1 g
RED SNAPPER WITH HOT PEPPER AND CILANTRO
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 16m
Yield 2 main-course servings
Number Of Ingredients 6
Steps:
- Place half of the jalapeno rings, half of the ginger and the cilantro stems in the cavity of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. Coat both sides of fish with the lime juice. It is fine for the tail to hang over the edge of the dish. Scatter the remaining jalapeno, ginger and cilantro leaves around the fish.
- Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered and plastic adheres to dish. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Sprinkle the salt into the broth made by the fish. Serve immediately, spooning the broth over the fish.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 0 grams, Protein 93 grams, SaturatedFat 1 gram, Sodium 366 milligrams, Sugar 1 gram
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