Best 6 Summer Pepper Relish No Cooking Recipes

SPICY 'N SWEET PEPPER RELISH

Steps:

• In a medium-sized nonstick saucepan add jalapenos, red bell pepper, onion, and garlic. Saute over medium heat for about 5 minutes.
• Add vinegar, brown sugar, salt, and pepper. Stir to combine. Bring to a gentle simmer and reduce heat. Continue to gently simmer, stirring frequently, until the liquid has reduced and the relish thickens, approximately 20 to 25 minutes.
• Note: if using a brown sugar substitute, remove the relish from the heat after 25 minutes. Add 1 packet of unflavored gelatin and gently whisk or stir until it's well incorporated.
• If you like thick relish use 1 packet of unflavored gelatin, if you prefer it less thick use 1/2 packet.
• Allow relish to cool then transfer to an airtight jar or container. Refrigerate until you are ready to use, up to 2 weeks.

SWEET AND SPICY PEPPER RELISH

Steps:

• Remove the stems from the habanero, jalapeño, and ghost peppers. For a less spicy pepper relish, also remove the seeds and ribs (see note below on customizing the heat level). Coarsely chop the hot peppers.
• In a food processor (we usually use the largest of our Ninja containers), combine the habaneros, jalapeños, ghost peppers, roasted red peppers, and garlic. Pulse until evenly chopped but not finely minced or pureed (about 8 pulses, scraping the sides as needed between pulses - refer to the photo in our post).
• In a medium saucepan, combine the processed pepper mixture and all other ingredients.
• Bring to a gentle boil and reduce heat to about medium-low to maintain a simmer (adjusting heat setting as needed). Simmer, uncovered, until the pepper relish is reduced to your liking, keeping in mind that it will continue to thicken a little further as it cools. The exact time this will take can vary from one batch to the next, depending on the size of your pan and how closely you keep it to a simmer, but it will probably take about 45-65 minutes to achieve the consistency you see in my photographs. Also, if you choose to roast your own red peppers (see note below) instead of using jarred peppers, your pepper relish will probably thicken more quickly. (Note that how much you thicken your relish will affect the final yield of the recipe. I have a slightly different yield every time I make this hot pepper relish.)
• Remove from heat and cool completely before storing in the refrigerator or freezing. See serving suggestions in the post for lots of ideas on how to use this pepper relish.

SUMMER PEPPER RELISH (NO COOKING!)

Steps:

• prepare all vegetables diced small into 1/4 in squares.
• crush and mince garlic.
• grate zest of lemon and juice the lemon.
• place onion, pepper, and garlic into medium size bowl.
• add olive oil, adjust amount according to desired texture/consistency, mixing well.
• Add lemon juice and zest, mix well.
• Add sherry vinegar and mix well.
• Add sea salt to taste
• (optional) chill in refrigerator for 15-20 minutes prior to serving.

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

PEPPER RELISH

Steps:

• Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
• Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
• Reduce heat and add vegetables, simmering 10 minutes.
• Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner.

END-OF-SUMMER RELISH

Steps:

• In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid., In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.