Red Pepper Relish Recipe

Red Pepper Relish Recipe
Entertaining during the holidays is fun, and most of us want our food to look fancy and beautiful. It;s rare, though, that many of us have time to fuss over food since we have so many other things to do. Red Pepper Relish is easy to make, can be made a month or so ahead, and is sparkly and festive. The relish can be served with meats and poultry, on sandwich trays, with a variety of cheeses, or over cream cheese with crackers.

This cheese tray is red and green - perfect for the holidays; it's also delicious, but it takes very little hands-on time. This appetizer is simple - just cheese and jelly or relish - but simple is often the best, and almost everyone will love it. Serve it on a festive holiday tray with your favorite crackers.

Three small brie cheese rounds form ornaments; red pepper relish makes them shiny red, and jalapeno jelly (available at most grocery stores if you don't make your own) makes them shiny green. I like to put the brie ornaments on a tray lined with pine boughs, then spoon the toppings over the brie. Gold ribbon finishes the garnish and makes them look like Christmas tree ornaments (See Photo).

32 Servings

2 red bell peppers, finely diced
1 medium onion, finely chopped
1 1/3 cups sugar
1 cup red wine vinegar
1/2-3/4 teaspoon crushed red pepper flakes, (depending on how spicy you want it)

  1. Place the relish ingredients in a medium saucepan; bring to a boil, turn down to a simmer, and let cook 20-25 minutes or until most of the liquid has evaporated.
  2. Let cool.
  3. Transfer the relish to a jar and store in the refrigerator for up to 3 weeks.

Amount Per Serving
Calories 43 Calories from Fat 0
Percent Total Calories From: Fat 0% Protein 1% Carb. 87%

Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 1 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 8 g
Protein 0 g

Vitamin A 6% Vitamin C 15% Calcium 0% Iron 0%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.