Seasoned Jalapeno Relish Recipes

Steps:

• Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.

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.

Steps:

• Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
• Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
• Bring to a boil and simmer 15 minute.
• Add veg and simmer for 10 min-remove spice bag.
• Pack into clean hot jars and process 10 minutes in a boiling water bath.

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.

Steps:

• Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars.
• Using gloves, remove stems and seeds from the jalapenos.
• Slice the tomato and add to the food processor with the jalapenos.
• Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt.
• Process until finely minced. Taste and add more salt if necessary.
• Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.

Steps:

• Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
• Form the burgers into 6 patties without pressing them too much or they can become tough.
• Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
• Cover and refrigerate for at least 30 minutes.
• This will help the burgers hold together.
• If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat.
• Add the onions and season with salt and pepper.
• Add the jalapeno chiles and the brown sugar.
• Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
• Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
• Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
• NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
• In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
• If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
• Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.