Roasted Red Pepper Relish Recipe

Roasted Red Pepper Relish The Midnight Baker

WEBJun 1, 2021 · In the oven, place skin side up and roast at 400F/200C for about 10 minutes or until skin blisters and begins to scorch. Air fryer- …

1. To roast the peppers--cut them in half and remove seeds and filaments. Toss with a light coating of olive oil. If doing on the outside grill, roast over medium-high heat, skin side down, until the skin begins to blister and the skin begins to scorch. Remove and cool completely. In the oven, place skin side up and roast at 400F/200C for about 10 minutes or until skin blisters and begins to scorch. Air fryer--same as conventional oven. When cool, roughly dice.
2. Heat the 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook until caramelized; about 10 minutes. Transfer to a bowl (oil and all) then add remaining ingredients.
3. Serve warm or cold.

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Sweet and Spicy Pepper Relish Two Healthy Kitchens

WEBMar 15, 2022 · Yield: 1 1/2 - 2 cups. Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 minutes. This Sweet and Spicy Pepper Relish …

1. 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.
2. 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).
3. In a medium saucepan, combine the processed pepper mixture and all other ingredients.
4. 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.)

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