Pepper Relish(Cooked)
A vibrant, tangy pepper relish with sweet and spicy notes, perfect for adding flavor to sandwiches, meats, or as a condiment for summer meals.
Ingredients
Instructions
- Remove the stems and seeds from the red and green peppers. Chop vegetables in the grinder, using a large blade.
- Pour boiling water over vegetables to cover. Let stand for 5 minutes.
- Drain. Again pour boiling water over the vegetables and allow to stand for 10 minutes.
- Drain for 1 hour.
- Add the vinegar, salt, and sugar and cook for 1 hour.
- Then put into hot jars, not cold ones.
Tips & Substitutions
For a smoother texture, consider using a food processor instead of a grinder. You can substitute white vinegar with apple cider vinegar for a slightly sweeter flavor. If you prefer a spicier relish, adding diced jalapeños or crushed red pepper can enhance the heat. Ensure all vegetables are finely chopped for even cooking. Remember to wear gloves when handling hot peppers to avoid irritation.
Serving Suggestions
This pepper relish is a fantastic condiment for grilled meats, particularly grilled amberjack, adding a zesty kick. It also pairs well with sandwiches or as a topping for burgers. Serve alongside chips or crackers as a flavorful appetizer. For a refreshing side, consider accompanying it with apple and raisin salad.
Storage & Reheating
Store the cooled pepper relish in airtight jars in the refrigerator. It can last for up to 3 months when properly sealed. To reheat, simply scoop out the desired amount and warm it gently on the stove or in the microwave, adding a splash of vinegar if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Relish(Cooked) contains roughly 670 calories, with 11g protein, 150g carbohydrates, and 2g fat. It is an excellent source of vitamin C (501% of the Daily Value), dietary fiber (60% of the Daily Value), and potassium (36% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1407mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this relish?
Absolutely! You can experiment with different varieties of peppers such as yellow or orange bell peppers for added color. Just keep in mind that the flavor profile will change slightly depending on the peppers used. Mixing sweet and hot peppers can give a unique twist to your relish.
How can I adjust the sweetness of the relish?
If you prefer a less sweet relish, you can reduce the sugar amount. Start by cutting it in half and tasting the mixture while cooking. You can also add more vinegar to balance the flavors, which will enhance the tanginess without making it overly sweet.
Is this recipe suitable for canning?
Yes, this relish can be safely canned if processed correctly. Ensure to use sterilized jars and follow proper canning methods. It’s important to keep the vinegar and salt ratios high to preserve it effectively. Always consult canning guidelines to ensure safety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).