skip to main content

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

Sort by:Oldest

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
Related Discussions
Substitute roasted New Mexico peppers for bells in Zuc- Relish?
Q
Comments (2)
oops... think I know the answer to my own question. Brain wasn't working last night. 100% vinegar - used as preservative - so it shouldn't matter whether there is roasted peppers or raw. And because this particular recipe calls for undiluted vinegar and the sugar amount is so low, sugar is being used as a flavoring agent and isn't actually preserving in this recipe, if my 'morning brain' is recalling properly. Sorry for the wasted space here!
...See More
roasted red peppers- lots of brine left over
Q
Comments (4)
No problem when the recipe when used from a reliable source Malna. That way we know it has been tested and approved. But when used from an unreliable source as in this case, there is no way for us to know that unless we also just happen to know of the other recipe. Bottom line - source counts. In some cases so do the details left out of this recipe. Otherwise, as you said, there is clearly some sort technique error here that has resulted in a density problem and a potential heat penetration problem. That heat penetration problem is only increased when oil is involved. If the OP ended up with 3 pints as now indicated but still had lots of brine left over then the most likely error was in the amount of peppers used. Excess peppers results in over-packed jars (too many solids and too little liquids). Safety-wise the peppers should have been spread out in to more jars so that the brine was uniformly distributed and used up. If that meant 4 pints or even 4 1/2 pints that's fine. But I can't imagine how there could have been enough brine left over to do 3x as many peppers (12 lbs.) unless some severe measuring mistakes were made. Either way, either cause, they are very likely under-processed and not safe for long-term shelf storage IMO. And now more than 24 hours old so too late for re-processing so the choice boils down to how acceptable is the degree of risk? Dave This post was edited by digdirt on Fri, Sep 26, 14 at 14:07
...See More
Hot Relish
Q
Comments (12)
Party Music, my first thought was it must be some variation of Harissa. I'm attaching link to the Wiki entry. It's very popular here in Israel as well. I translated this for you from the Hebrew. It's a hybrid of 2 recipes by 2 venerable cooks! I suspect your hot relish contained sweet peppers and/or mildly hot peppers. Here you sometimes get HOT Harissa that not everybody can stomach. Harissa Ingredients 250 grams dry hot red peppers - or any combination of sweet peppers and hot peppers according to personal preference 1 head of garlic - all cloves peeled 1 t salt Good quality olive oil for sealing the paste Method Put on a pair of gloves for slicing peppers and removing stems and seeds. Soak peppers in water for 30 minutes till they soften Drain peppers, place in food processor with all other ingredients to get a thick, coarse paste. Add 2-4 T water if necessary. Transfer to jar, pour oil on top for sealing. Keeps in fridge for several weeks. In other versions you mix oil into the paste. For 250 grams peppers I would use 1/2 a cup oil for mixing into the paste, and then pour some more oil on top for sealing it in the jar. It's a very old recipe with plenty of variations. Sometimes cumin or kummel - or both - are added. Sometimes coriander or other spices. Here is a link that might be useful: Harissa
...See More
Turkish Red sauce???
Q
Comments (3)
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.
...See More
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.

Related Stories

LIGHTING Welcome the Winter With Mood-Enhancing Lights

Relish the prospect of darker evenings with statement lighting to illuminate and inspire

GARDENING GUIDES Great Lakes Gardener's August Checklist

By Barbara Pintozzi

Pick the peppers and drink in the scent of lilies this month, while you mull over a mowing strip to make fall gardening easier

COLOR Why You Should Give Brown a Chance

By Julia Pockett

If 'blech' is your first response to brown, you're missing out on the opportunity for a warm-looking room that appeals to both sexes

Guest Picks: 20 Ideas for Your Thanksgiving Table

By Morgan Spenla

Decorate the holiday table with the colors of cranberries, pumpkins and sage

FARM YOUR YARD Cool-Season Vegetables: How to Grow Beets

By Marianne Lipanovich

Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors

WINTER GARDENING Pruning Secrets for Exquisite Roses

By Annie Thornton

Encourage gorgeous blooms year after year with this time-tested advice on how to prune your rosebush in winter for health and shape

GARDENING GUIDES 12 Edibles Perfect to Plant in Late Summer

By Marianne Lipanovich

Keep those homegrown vegetables and greens coming well into fall

SUMMER GARDENING How to Grow Basil

By Marianne Lipanovich

Bright color, quick growth and endless uses for cooking make this summer annual a winner in the garden or a pot

EDIBLE GARDENS Summer Crops: How to Grow Tomatoes

By Marianne Lipanovich

Plant tomato seedlings in spring for one of the best tastes of summer, fresh from your backyard

MOST POPULAR Thanksgiving Tales: When the Turkey Tanks

By Mary Jo Bowling

Houzz readers prove adept at snatching victory from the jaws of entertaining defeat

Sponsored

Inspired Closets Columbus

Innovative & Creative Custom Closet Designer Servicing Franklin County

More Discussions

Novel combos which work

35

Seriously??? Lazy cook story

15

What's cooking -- or not?

37

Anyone know how to make crunchy thin insect legs?

6

Really good cauliflower

0