RED PEPPER RELISH

I’m a big fan of sauces and almost always like to have some sort of sauce with meat, especially when we grill. While Jon is outside grilling I’ll whip up something quick to go with it, like a chimichurri, relish or some other topping.

When we last made a simple grilled chicken with grilled Brussels sprouts, I made a garlicky roasted red pepper relish to jazz it up a bit. You can roast the peppers on the grill while you are making the chicken, or use a shortcut with store bought roasted red peppers. 

When we last made a simple grilled chicken with grilled Brussels sprouts, I made a garlicky roasted red pepper relish to jazz it up a bit. You can roast the peppers on the grill while you are making the chicken, or use a shortcut with store bought roasted red peppers. 

This comes together so fast with just a few ingredients and is really so versatile. Use it on chicken, fish, as a spread on sandwiches or burgers, or as a dip.

Ingredients:

  • 6 cups ½” cubes sweet red pepper
  • 2 cups minced onion
  • 8 minced garlic cloves
  • 3-4 minced jalapeno peppers
  • 3 tablespoons kosher salt
  • 1 ¾-2 ¼ c sugar
  • 1 ¾ c cider vinegar
  • 1 tablespoon mustard seed
  • 1 tablespoon oregano
  • 1 bay leaf

Directions:

Mix red pepper, onion, garlic, jalapenos and salt in a large bowl.  Let stand 3 hours. Drain thoroughly, do not rinse. Combine remaining ingredients in a large saucepan over medium high heat. Boil 10 minutes.  Reduce heat to medium, stir in drained pepper mixture and cook till peppers are translucent, but slightly crunchy, 30-45 minutes.

Pour into hot sterilized jars, filling to within ½ inch of the top. Run plastic knife between jar and relish to release any air bubbles.  Clean rim and threads with a damp cloth. Seal with scalded lid and ring,fingertip tight. Place in simmering water bath and process for 15 minutes.  Cool upside down on wire rack. Test for seal. Store in a dry place till ready to use. Makes 3 pints.

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