Best 4 Some Like It Hot Fresh Pepper Condiment Recipes

"Some Like It Hot" Fresh Pepper Condiment is a flavorful and spicy condiment that adds a kick to any dish. Made with fresh peppers, this condiment is a blend of heat and flavor that is sure to tantalize your taste buds. Whether you are a fan of spicy food or just looking for a way to add some excitement to your meals, this condiment is a must-try.

Check out the recipes below so you can choose the best recipe for yourself!

HOT PEPPER RELISH RECIPE

Hot Pepper Relish Recipe image

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Provided by Mike Hultquist

Categories Side Dish

Time 40m

Number Of Ingredients 7

Ingredients

3 cups chopped hot chili peppers
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic (chopped)
1/2 small onion (chopped)
2 teaspoons yellow mustard seed
Salt to taste

Steps:

Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
Add to a jar and allow to cool.
Serve!

Nutrition Facts : Calories 105 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

FRESH HOT-PEPPER PASTE

Fresh Hot-Pepper Paste image

Categories Condiment/Spread Sauce Food Processor Garlic Herb Pepper Hot Pepper Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1/4 cup chopped seeded fresh red serrano or red jalapeño chilies
1/4 cup water
1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Steps:

Combine all ingredients in processor and blend until very finely chopped. (Can be prepared 1 week ahead. Refrigerate in covered container.)

"SOME LIKE IT HOT"

If you don't like it too hot, leave out the chili peppers and sambal, it will still be a spicy Indonesian inspired dish.

Provided by PetsRus

Categories Tempeh

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 22

Ingredients

1 onion, chopped
1 -2 clove garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 -2 red chili pepper, finely chopped
1 tablespoon peanut oil
1 1/2 cups carrots, cleaned and chopped diagonally
1 cup green beans, chopped diagonally
2 large ripe tomatoes, skinned and finely chopped
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
4 ounces bean sprouts
8 ounces packages tempeh, cut in strips,approx 2 inch long and 1 inch thick
1/3 cup soy sauce
1/4-1/2 teaspoon ground cayenne pepper
1 teaspoon sambal oelek (or more, chili paste)
1 -2 teaspoon fresh grated ginger
1 tablespoon brown sugar
2 cloves garlic, crushed
3 tablespoons water
1 -2 tablespoon peanut oil
3 tablespoons desiccated coconut
3 tablespoons shelled peanuts, chopped

Steps:

Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
Fry the tempeh until golden, it will soak up the oil, this is normal.
Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
By now the tomatoes should have made a sauce and have dissolved.
Taste to see if you want to add more sambal and/or sugar.
Now add the bean sprouts, cook further until you see them go limp.
Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

SWEET RED PEPPER CONDIMENT

Sweet Red Pepper Condiment image

Originally called Escoffier's Pickle for 19th century chef Auguste Escoffier, this variation uses less oil and sugar. The olive oil makes this different from any other relish I've tried. The flavour is rich and almost meaty. It must be refrigerated but keeps for 6 months, becoming better with time. Bring to room temperature before serving. Serve with cold meat as a relish, in sandwiches, and in appetizers with cream cheese.

Provided by Cookin-jo

Categories Onions

Time 4h

Yield 5 half pints, 5 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs tomatoes, preferably roma
1/3-1/2 cup olive oil
1 2/3 cups onions, measure after chopping finely
1 3/4 lbs sweet red peppers, chopped medium fine
1 1/2 cups red wine vinegar
1 1/2 cups sugar
1 cup golden raisin
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 small dried red chili peppers

Steps:

Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes.
Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp.
Heat olive oil in a large heavy saucepan over meadium-low heat.
Add onions and cook until they are browning, about 8-10 minutes.
Add the red peppers and stir, then cover and reduce heat to low for 10 minutes.
Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes.
Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers.
Cover and cook for an hour.
Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours.
Taste and add the additional 1/2 cup of sugar if needed.
Ladle into hot sterilized jars.
Let cool and cover with clean lids.
Refrigerate for up to 6 months.

Nutrition Facts : Calories 538.3, Fat 15.3, SaturatedFat 2.2, Sodium 248.4, Carbohydrate 104.1, Fiber 6.8, Sugar 89.8, Protein 4.4

Tips:

Choose the right peppers: The type of pepper you use will determine the heat level of your condiment. For a milder condiment, use sweet peppers or bell peppers. For a spicier condiment, use cayenne peppers, habanero peppers, or ghost peppers.
Roast the peppers: Roasting the peppers brings out their flavor and makes them easier to peel and chop. You can roast the peppers in a preheated oven at 400 degrees Fahrenheit for 20-30 minutes, or you can roast them on a grill over medium heat for 10-15 minutes.
Use a food processor or blender: A food processor or blender will make it easy to puree the peppers and other ingredients. If you don't have a food processor or blender, you can chop the peppers and other ingredients by hand, but it will take longer.
Add other ingredients to taste: You can add other ingredients to your fresh pepper condiment to taste, such as garlic, onion, cilantro, cumin, or lime juice. Experiment until you find a combination of flavors that you enjoy.
Store the condiment in a jar or bottle: Store the condiment in a jar or bottle in the refrigerator for up to 2 weeks. You can also freeze the condiment for up to 3 months.

Conclusion:

Fresh pepper condiments are a great way to add flavor and heat to your favorite dishes. They are easy to make and can be customized to your own taste preferences. Whether you like your condiments mild or spicy, there is a fresh pepper condiment recipe out there for you. So get creative and experiment until you find a condiment that you love.