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Roasted Red Pepper Relish

16 years ago

I received this relish as gift. I would like suggestions for use besides label suggestions of spread or dip w/cream cheese. Thanks

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Comments (8)

wizardnm
16 years ago
You don't say what brand you received so it's kinda hard to say. I'm familiar with the Roasted Red Pepper Relish that American Spoon makes. I love it with Brie. I've also served it with goat cheese on crostini. Savory and sweet all in one jar....yum!

Nancy
dgkritch
16 years ago
I like it just smeared on a roast beef or turkey sandwich!

Deanna
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Decided to add this to an existing thread instead of starting a new one to make it easier for the next person who searches this topic ; ) i have a recipe from Edon Waycott's book 'preserving the taste'. i made it several years ago and remember that it was pretty tasty but that i couldn't get a good seal and was dubious about the safety anyway so i just refrigerated it and ate it. After reading a few eggplant threads i'm pretty sure that was the right decision. The recipe includes eggplants, peppers, olive oil, garlic, red pepper, salt and basil. Not safe, right? There's another recipe that i plan to try-this one calls for dehydrating sliced eggplant and then freezing it. It can be added to pizza, salad or tomato sauce. Most of the posts i've read mention that frozen eggplant gets soggy and this seems like a way to avoid that. i'll post it here so others can give it a go. *********************************************************** Oven-Dried Herbed Eggplant Slices 3# Japanese eggplant, sliced 1/2" thick 1/2 tsp kosher salt 1/4 tsp black pepper 2 Tbs chopped fresh basil 1 Tbs chopped fresh marjoram 1 Tbs chopped fresh thyme 1/3 c. olive oil Combine all ingredients except eggplant. layer eggplant on baking sheets and brush both sides with mixture. Place in center of oven at lowest setting for 24 hours undisturbed. Remove from oven, cool completely to room temperature and pack in freezer bags, expelling as much air as possible, before freezing.
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Try Ayvar or Ajvar. It is a roasted red pepper relish. It can also be made with eggplant. Basically you roast red peppers (after you have taken the seeds out) on the grill until the skins are black. Slip the peppers out of the skin and throw out the blackened skin. Put in blender with LOTS of sauteed onions and garlic. You need a lot of peppers and or eggplant to make this (same deal with the eggplants, blacken them and slip out of skins). Don't worry if a tiny bit of blackened skin gets in the mixture--it adds a smoky flavor. I add a tsp of sugar and salt and pepper to taste.
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Here are a couple that I found that may be like what you are looking for, at least the ingredients look similar. Sweet red pepper relish Categories: Relish Yield: 1 servings 4 Very lge. red peppers,>>>> Seeded & chopped (4 cups) 2 tablespoon Coarse (kosher) salt 1 Â½ cup White wine vinegar 2 Â½ cup Sugar 1 teaspoon Mustard seeds, slightly>>>> Crushed OR>>>>>>>>> Â¼ teaspoon Fennel seeds Mix chopped red peppers and salt and let stand overnight in a ceramic, stainless-steel or enameled container, refrigerated. Drain off and discard the liquid and put the peppers into a stainless or enameled pot with the vinegar, sugar and mustard (or fennel) seeds. Bring to boil, then lower heat to med. and cook, stirring occasionally, until the peppers are translucent and the relish is the consistency of marmalade, but syrupy. (If relish begins to thicken too much before the peppers are translucent, cover pot and lower heat for a few minutes while the peppers complete the necessary cooking without too much evaporation.) Don't overcook, or a too-stiff relish will result. Prepare 4 half-pint canning jars with 2 pc. screw-on lids, and ladle relish into each, leaving 1/2" headroom. Process in boiling water to cover jars by 2" for 10 minutes. Remove jars and cool. Ready for use immediately. Here is another one but with out the spices time to make 1Â½ hours 30 min prep Change to: 8 oz. jars US Metric 6 large red bell peppers 1 1/2 cups granulated sugar 1 cup apple cider vinegar 2 tablespoons cornstarch 1 teaspoon salt Not the one? See other Sweet Red Pepper Relish/Spread Recipes * Water Bath Spreads * Low Protein Spreads * Peppers Spreads * Dinner Party Spreads Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor). Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened. It can be canned or you can store it in the fridge for several weeks. Hope one of these works for you Stacie
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"Is the National Center for Home Food Preservation a legitimate source? Is this recipe, from their website, considered safe (including that 1 cup of oil)??" NCHFP is THE legitimate source for safe home canning. It is the base used for all other approved publications. The recipe is one of very few approved recipes that allows for oil and has been lab tested numerous times and is perfectly safe when it is followed in detail. Unfortunately you didn't. Lemon juice has very different, more effective surfactant properties and binding properties, with oils than vinegar does. And bottled lemon juice is almost 2x as acidic as vinegar. So to sub vinegar for lemon juice you have to use 2x as much (which you apparently did) for the pH, but yes you will have a more oily (less mixed) appearance. "in terms of substitution ... can I substitute the same amount of garlic for onion? If I wanted to use only garlic and no onion, could I use 1/2 cup of garlic and no onion? They are both low-acid vegetables." Yes they are but they have very different pH. 5.3 for onions and 5.8-6.0 for garlic. That is a big mathematical difference on the pH scale. So allowed substitutions are basically limited to like-for-like things. While you might get safely by with adding a couple more cloves of garlic with less onions or maybe 1/4 cup garlic instead of the onions you can't know for sure without pH testing. There simply isn't much modification or wiggle room when dealing with low acid ingredient recipes when they will be BWB canned. So if you made those substitutions in garlic and onions then I would be concerned with the safety of the results. If you did not make them and used 4 cups of 5% vinegar then while the flavor will be changed they should be safe. Dave
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moosemac
16 years ago
Not sure if this is what you are looking for but I've made batches and batches of it and always have some on hand for tossing in salads, hummus, pasta, to serve warm with sauteed onions as a steak topping....well you get the idea...

Pickled Roasted Peppers

6-8 small sweet, fire roasted, red, yellow, orange peppers, peeled cored and cut in Â½" dice
2 large clove roasted garlic, mashed
1/2 cup dry white wine
1/2 cup white vinegar
1/4 cup cider vinegar
1/2 cup chopped onion
2 tbs. raw sugar
1 tbs. fresh oregano (optional) (I don't add this.)
Â½ tsp. dried lemon peel
1 tsp. pickling salt or coarse sea salt

Add everything but peppers to pan, bring to boil. Boil 5 minutes. Pack room temp peppers in hot jars, leave Â½" head space. Ladle boiling pickling liquid over peppers. Put on hot lids then rings finger tight.

Process in BWB for 15 minutes.

Makes 3 to 4 - 8 oz. jars
doucanoe
16 years ago
Good question, imscattered. I never make or buy relishes because I simly do not know what to do with them!

We don't eat a lot of sandwiches or dip-type stuff, so if I have a jar of relish, it sits in the pantry for eons.

I'll be watching the responses on this thread.

Linda
annie1992
16 years ago
Again, I don't know the type you've gotten. I loved the roasted red pepper and eggplant spread from Trader Joe's and was unhappy when I couldn't get more. Eventually I discovered that the ajvar at the Mediterranean Market was the same stuff, and cheaper.

Amanda likes it spread on toast for breakfast, I eat it as a dip for crackers, and it's pretty darned good on a roast beef sandwich.

Annie
imscattered
Original Author
16 years ago
Sorry I didn't specify ingred. but I knew it was sweet. So looking at it further I see in small print a website. It seems this item is a best seller! It doesn't give any other suggestions. I've had similar things, used a bit, put in fridge until it is moldy!! So, wanted to have something else in mind. Now thinking about it, seems that something similar was served on the side with a Pork tenderloin...does that make sense?
http://www.shopdelicae.com/Roasted-Red-Pepper-Relish.html

Here is a link that might be useful: Red Pepper
readinglady
16 years ago
Just for clarification for canning, the Pickled Roasted Peppers recipe posted is essentially a recipe from Ellie Topp's Small-Batch Preserving with the exception of the garlic (original called for 1 clove), and the dried lemon peel, which she did not call for. Changing the dried seasonings up or down is not an issue, but her recipes are pretty finely calibrated, and I would be cautious about increasing the garlic.

For safe processing, don't go above the 8 oz. (250 mL) jar size recommended. If you want little "tasting" sizes or small gifts for favors, you could process in 4 oz. jars, keeping the 15 minute processing time.

It is a delicious recipe, and the lemon peel sounds like a nice enhancement.

Carol
lpinkmountain
16 years ago
I made it one year and it is heavan on bruschetta with cream cheese. Also good to add to salads if you make your own dressings, great on pasta salad. I also used it to combine with hummus, and in pasta sauce. Very yum in pasta sauce. Good mixed with peeled roasted eggplant for a dip too. Process the roasted eggplant in the food processor to get it to dip consistency. I also used this as a pasta sauce.

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