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 of RED PEPPER RELISH
- 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 of RED PEPPER RELISH
- Combine red pepper, onion, garlic, jalapeño peppers and salt in a large bowl.
- Leave to stand for 3 hours. Drain well, do not rinse.
- Combine remaining ingredients in large saucepan over medium-high heat. Boil for 10 minutes.
- Reduce the heat to medium, stir in the drained pepper mixture and cook until the peppers are translucent, but slightly crisp, 30 to 45 minutes.
- Pour into hot sterilized jars, filling up to ½ inch from the top. Pass a plastic knife between the pot and savor to release the air bubbles.
- Clean the rim and the threads with a damp cloth.
- Seal with the scalded cover and ring with your fingertips. Place in a simmering water bath and mix for 15 minutes.
- Cool upside down on a rack.
- Test for leaks. Store in a dry place until ready for use.