Best 3 Spicy Texas Cucuzza Pepper Relish Recipes

SWEET AND SPICY PEPPER RELISH

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.

SPICY TEXAS CUCUZZA-PEPPER RELISH

Steps:

• Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
• Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
• Sprinkle pickling salt over cucuzza mixture and stir well to combine.
• Let cucuzza mixture sit on the counter at room temperature for 1 hour.
• Thoroughly rinse cucuzza mixture in a strainer under cold running water.
• Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
• Place drained cucuzza mixture in a clean bowl.
• Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
• In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayenne pepper, turmeric and black pepper.
• Bring to a boil, stirring occasionally.
• Reduce heat to simmer for about 15 minutes, stirring occasionally.
• Remove Thai peppers from pot and discard.
• Add chopped cucuzza mixture to the stockpot.
• Cook for an additional 5 minutes or until veggies are tender.
• In a small bowl, combine water and cornstarch; mix to dissolve.
• Pour cornstarch mixture into stockpot and cook for 5 minutes.
• Pour into sterilized canning jars and process in a water bath for 10 minutes.

SPICY ZUCCHINI RELISH

Steps:

• In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.