For the pepper relish, combine all ingredients in a
For the pepper relish, place all ingredients in a
hrough.
For the red pepper relish, place all of the relish ingredients into
puree all remaining ingredients (except relish) until smooth and divide marinade
ish combine all the ingredients for the relish; cover and refrigerate until
For corn relish.
Fry bacon in a
For the relish, bring the peppers, onion, chili pepper, vinegar and orange juice to
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
xture.
Cover and refrigerate for at least 1 hour or
ow heat on the grill for about 20 minutes. Remove the
teaspoon of the mixture for the pepper relish.
Rub the remaining
egrees. Lightly oil your bell pepper on all sides. I like
and chop. Stir the chopped pepper mixture together with the lime
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
Combine all relish ingredients and refrigerate until ready
lackens. Cover with plastic wrap for 5 mins then peel and
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
garlic, chiles, honey, salt, and pepper in a blender and blend
Preheat oven to 400\u00b0F. Roast pepper, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel skin and chop peppers coarsely.
Heat oil in large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add remaining ingredients and stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or sauce thickens.
Mix all the ingredients for the marinade in a plastic bag.
Marinate tuna steaks for at least 4 hours in the fridge.
While tuna is marinating, mix all ingredients up for the relish and refrigerate for at least 2 hours. Toss again before serving.
Generously pepper both sides of tuna steaks.
Pre-heat broiler and broil steaks for 5-6 minutes per side, use your judgment, you do not want to overcook - broilers vary!
Dredge cooked steaks in toasted sesame seeds and top with relish.
Enjoy.