puree all remaining ingredients (except relish) until smooth and divide marinade
br>For the red pepper relish, place all of the relish ingredients into a
vernight.
Meanwhile, prepare the red pepper relish. Heat the olive oil in
egrees. Lightly oil your bell pepper on all sides. I like
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.
In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper.
Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine.
Chop parsley and sprinkle over salad. Enjoy!
In a medium frying pan over medium-high heat, combine the red onion, garlic, sugar, vinegar, salt, mustard seeds, black pepper, cloves and 2 tablespoons water.
Bring the mixture to a simmer and cook 5 minutes.
Add the red pepper and cook until vegetables are tender-crisp, 7 to 9 minutes.
Cover and chill.
Serve with burgers, hot dogs or sandwiches.
Fat free!
For the pepper relish, place all ingredients in a
For the pepper relish, combine all ingredients in a
ll the ingredients for the relish; cover and refrigerate until ready
Mix red pepper, tomatoes, onion, garlic, chiles and
In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
Prepare the grill for medium heat.
Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.
and chop. Stir the chopped pepper mixture together with the lime
op of each sandwich with red pepper relish before setting in place.
To make the roasted red pepper pesto (this is optional but
Roast Red Pepper (I broil mine in the
o 450\u00b0F. For the red pepper sauce, place peppers, skin-side
n oil with salt and pepper over moderate heat until golden
Sprinkle each minute steak with sage and top with a slice of prosciutto. Pound lightly to combine meats then set aside.
To make the red pepper chutney, combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 mins, until tender. Let cool.
When ready to serve, heat oil in a frying pan over high heat. Cook steaks for 30 seconds per side, or until cooked to your liking.
Stuff rolls with mixed greens, steak, fried eggs, onion and chutney.
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.