Hot relish, a tangy and spicy condiment, adds a burst of flavor to a variety of dishes. Whether you're looking for a simple recipe using fresh ingredients from your garden or a more complex one with unique spices and herbs, there's a hot relish recipe out there to suit your taste. From classic tomato-based relishes to exotic fruit and vegetable combinations, this article will guide you through the process of finding the perfect hot relish recipe for your culinary adventures.
Check out the recipes below so you can choose the best recipe for yourself!
HOT RED-PEPPER RELISH
Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
- In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
HOT PEPPER RELISH
Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!
Provided by Sharon123
Categories Southwestern U.S.
Time 55m
Yield 7 pints
Number Of Ingredients 7
Steps:
- Put peppers and onions through food chopper, or chop in water in blender and drain.
- Place in 6 quart kettle.
- Add salt; cover with boiling water.
- Let stand 10 minutes.
- Drain and discard liquid.
- Add vinegar and sugar to vegs.
- Bring to boil, simmer 20 minutes.
- Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
- Wipe jar rim, adjust lids.
- Process in boiling water bath 15 minutes.
- Start to count processing time when water in canner returns to boiling.
- Remove jars.
GREEN TOMATO RELISH (HOT DOG RELISH)
I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.
Provided by m f4379
Categories Vegetable
Time 1h50m
Yield 5 half pints
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, and pepper in large bowl.
- Sprinkle salt over vegetables, mix in,and let stand 1 hour.
- Drain vegetables.
- Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and simmer for 20 minutes.
- Take out spice bag.
- Pack hot relish into hot jars.
- Leave 1/4 inch headspace.
- Place canning lids on jars.
- Process half pints for 10 minutes in hot water bath.
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
HOT & SWEET PEPPER & ONION RELISH
I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!
Provided by Gator Lady
Categories Peppers
Time 1h30m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
- Finely chop peppers & onions, by hand or food processor.
- Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
- Can be put in containers for fridge or canned.
- If you are canning, 10 minute minimum water bath, so cans are sealed properly.
- Use for meats, on cream cheese & crackers, or just use you imagination.
Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2
CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
- Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
FLO'S SPECIAL HOT DOG RELISH
Flo's Hot Dogs, is located on Rte. 1 in the seacoast area of Maine, in Capeneddick. This little shack has "THE BEST" hot dogs in the world, and has been serving these hot dogs for years... Standing room only inside where the line goes out the door from the time they open, till the time they close... People order 5-6 hot dogs a piece, if that says anything!!! They serve their hot dogs with this sweet and slightly hot relish along with mustard, or with mayonnaise, or with "The Works" which is all three plus celery salt over the top. I have had the pleasure of eating a few of these dogs in my time, and all I can say is MMM m mmm MMMMMM M! The secret to these FABULOUS Hot Dogs is the relish or "sauce" as some call it... Here is the recipe...
Provided by Lindas Busy Kitchen
Categories Chutneys
Time 8h45m
Yield 10-11 cups
Number Of Ingredients 6
Steps:
- Put onions, and crushed red peppers in food processor or blender. Chop fine.
- Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go.
- Simmer for 8 hours.
- Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.
Nutrition Facts : Calories 751.3, Fat 0.6, SaturatedFat 0.2, Sodium 119.5, Carbohydrate 188.2, Fiber 7.8, Sugar 138.3, Protein 5.1
BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH
Categories Bean Pepper Appetizer Breakfast Side Fry Cocktail Party Vegetarian Pea Bell Pepper Hot Pepper Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 36 fritters
Number Of Ingredients 17
Steps:
- Soak peas for fritters:
- Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
- Make relish:
- Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
- Make fritters:
- Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
- Fry fritters:
- Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.
HOT DOGS WITH HOMEMADE TOMATO RELISH
I haven't tried this recipe yet from Publix Supermarkets but it looks really good, especially for summertime picnics. Bratwurst can be substituted for the hot dogs, if desired.
Provided by TasteTester
Categories Kid Friendly
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
- For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
- Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
- Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.
HOT JALAPENO PEPPER RELISH
found this in my local paper many years ago and make it every year. Good on Brats or use leftover roast beef shredded, add mayo to moisten. Use this mixture on crackers or good for sandwiches!
Provided by Sandy One
Categories Vegetable
Time 1h15m
Yield 3 pints, 30 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove stems and chop peppers.
- In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
- Bring to a boil over medium heat stirring occasionally.
- Boil for 8-10 minutes stirring frequently to avoid sticking.
- Immediately fill jars with mixture, leaving 1/2 inch head space.
- Carefully run a plastic knife down inside of jar to remove bubbles.
- Wipe jars and threads clean.
- Adjust two piece caps.
- Process pints or half pints in boiling water canner for 15 minutes.
SWEET-HOT CABBAGE RELISH
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
- Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).
GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH
Steps:
- Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
- Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
NORMA'S HOT DOG & HAMBURGER RELISH
This yummy recipe brings back memories of a relish my grandmother used to serve. We used it on everything! This relish is just as tasty...and makes a lot. A perfect hostess gift.
Provided by Norma DeRemer
Categories Other Sauces
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Chopped fine the tomates, onions and peppers
- 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
- 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
- 4. Add sugar, mustard seed, celery seed and vinegar stir well.
- 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
- 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
- 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
- 8. One batch makes 7 to 8 pint jars of relish.
HARRY & DAVIDS SWEET AND HOT PEPPER AND ONION RELISH CLONE
This recipe came from http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderful! Update: I've now made this several times and it is fantastic. For some reason *after* canning it loses quite a bit of heat - as other reviewers have stated - I upped the quantity of Jalapeno's to 6, left the seeds in 2 and added a habanero. Too hot for me prior to canning, but afterwards it was perfect for my tastes. As to the sugar to liquid comment - I've not had any issues with mine not setting but it's worth bearing in mind. I also don't pressure can, I use a water bath and it works quite well.
Provided by LoversDream
Categories Low Protein
Time 3h
Yield 7 pints
Number Of Ingredients 9
Steps:
- * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
- Mix all ingredients together, except pectin and bring to a boil.
- Turn down and simmer for 2 - 2 1/2 hours until thickened.
- Whisk in the 2 boxes of pectin and boil for 1 minute.
- Pour into sterile jars.
- Process in pressure canner at #11 for 15 minutes.
- Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
- It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
- Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
- I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
- It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
Nutrition Facts : Calories 1058.2, Fat 0.9, SaturatedFat 0.1, Sodium 2049.4, Carbohydrate 265.1, Fiber 7.5, Sugar 241.4, Protein 3.6
GRILLED HOT DOGS WITH SWEET-HOT RELISH
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Combine cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate up to 2 hours.
- Stir together mayonnaise and mustard, and refrigerate if not using immediately.
- Slice baguettes horizontally but not all the way through so they open like a book (or a hot dog bun). Cut each baguette into pieces the same length as hot dogs.
- Heat grill to medium-high, and brush grates with oil. Grill bread, cut side down, until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm. Grill hot dogs until lightly charred on all sides and warmed through, 5 to 6 minutes.
- Spread inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon relish over top.
HOOLEY'S HOT DOG RELISH
Let the kids have the ketchup! This spicy, tasty topping takes hot dogs to a new level.
Provided by Monkibonz
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 20
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the onion, bell pepper, dill pickle, pimento, celery, sweet pickle, mustard, ketchup, horseradish and Worcestershire sauce. Store in the refrigerator in a covered container for up to 5 days.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 5.8 g, Fat 0.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 361.1 mg, Sugar 4 g
LYNDA'S FAVORITE ZUCCHINI HOT DOG RELISH
We love to add relish to our hot dogs. But we've never had one with zucchini, so this recipe intrigued us. We loved it! The flavors are tasty and it really gives the hot dog an extra zing. Try it on beans and vegetables, too.
Provided by Lynda Kolbinskie
Categories Other Sauces
Time 15h
Number Of Ingredients 14
Steps:
- 1. Grind 10 cups of zucchini and place in large pot (with a lid). Add the salt and garlic salt. Cover with cold water and soak overnight. (I add lots of ice cubes and place pot in a cool place. If not, put it in the fridge!)
- 2. The following morning, drain and rinse well in a large colander. Return to pot and add the remaining ingredients. Bring to a boil and then simmer for 30 minutes, stirring occasionally. Seal in jars while the relish is very hot.
- 3. Place jars in canning pot and cover with water. Boil the submerged jars for at least 15-20 minutes to make sure seals are airtight. Remove jars from canning pot with tongs and place on a towel in your sink until they cool (this prevents jars from cracking).
- 4. After opening a jar of relish, store opened jars in the fridge!
CORN FRITTERS WITH HOT & SPICY ORIENTAL RELISH
I"ve been tweaking this recipe. It's a combination of several that I've tried. Absolutely delicious with fresh corn however frozen or canned corn can be substituted.
Provided by Galley Wench
Categories Corn
Time 25m
Yield 12-14 fritters
Number Of Ingredients 15
Steps:
- Make the relish.
- Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
- Add the chilies and garlic, stir-fry for 1 minutes.
- Remove from heat and allow to cool slightly.
- Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
- Set aside.
- FRITTERS:.
- Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
- Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
- Place in bowl with whole corn kernels.
- Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
- (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
- Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
- Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
- Drop 6 heaping tablespoons batter in pan.
- Fry until golden brown or about 1 minute per side.
- Transfer fritters to plate lined with paper towels.
- Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
- NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Nutrition Facts : Calories 198.7, Fat 14.6, SaturatedFat 2.5, Cholesterol 18.9, Sodium 130.7, Carbohydrate 16.4, Fiber 1.9, Sugar 2.3, Protein 3
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
Categories Food Processor Lamb Marinate Backyard BBQ Bell Pepper Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
HAPPY HOT DOG RELISH
This sweet-tart relish combining cranberry sauce and sauerkraut is so good! It's also a nice complement to hamburgers, baked ham and roast pork.
Provided by Taste of Home
Time 25m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion in oil until tender. Add the cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
Tips:
- Choose the right peppers: For a milder relish, use sweet peppers such as red or yellow bell peppers. For a hotter relish, use hotter peppers such as jalapeños or habaneros. You can also use a combination of peppers to create a desired heat level.
- Remove the seeds and ribs from the peppers: This will help to reduce the heat level of the relish and make it less bitter.
- Finely chop the peppers and other vegetables: This will help the relish to have a consistent texture.
- Use a food processor or blender to chop the vegetables: This will make the process easier and faster.
- Add vinegar, sugar, and other seasonings to the relish: The vinegar will help to preserve the relish and the sugar will help to balance out the heat of the peppers. You can also add other seasonings, such as salt, garlic, onion, or herbs, to taste.
- Simmer the relish for 15-20 minutes: This will help to thicken the relish and blend the flavors.
- Can or jar the relish: This will help to preserve the relish for longer storage.
Conclusion:
Hot relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make at home and can be customized to your desired heat level and flavor profile. Whether you are using it as a topping for hot dogs and hamburgers, or as an ingredient in a marinade or sauce, hot relish is sure to add a kick of flavor to your next meal.
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