Relish's

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Blue Mesa Grill Jalapeno Relish

Sweet -spicy- this relish adds great flavor to grilled meats- game - poultry n pizza. Use it as a relish on sandwiches or mix with cream cheese for a delicious snack on crusty bread.

¾ lb. jalapeño peppers
1 medium yellow onion (about ½ lb.)
4 medium carrots (about ½ lb.)
1 large red bell pepper, stem and seeds removed
3½ cups sugar
2 cups apple cider vinegar
1 T. yellow mustard seeds
1 T. dill seeds

Cut jalapenos in half, remove seeds and membranes, and julienne cut (¼" strips). Be sure to wear rubber gloves when handling the chiles!

Clean and julienne cut remaining vegetables.

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.

Add spices - continue to simmer 30-40 minutes.

Remove from heat - cool to room temperature. Relish will thicken more as it cools.

Drain off most of the liquid -store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.

Great on hot dogs- grilled meats-smoked pork chops-smoked red taters n onions- as a dip/spread mixed with creamed cheese. Put it on a Costco Pepperoni Pizza before cooking with some extra cheese. OMG. Made another batch and used cumin seeds instead of dillThis is SO good- easy (except for time to chop everything. Add some to smoked garlic to their recipe n used about a pound of jalapenos. Toast the dill n mustard seeds in a dry pan before adding. Can eat this with a spoon all by itself- it's not really that hot- just spicy m sweet. Use stick blender a few times to partially cut up veggies-just short of making a mush of them at the end.

Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

Mix one half with 8 oz of softened cream cheese for sandwiches or with crackers. Other half just straight relish

Makes more than a pint
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Horseradish Cranberry Relish

2 c. raw cranberries
1/2 c. sugar
1/4 c. prepared horseradish
1 T. fresh lemon juice

Chop berries with sugar in a food processor. Place in a bowl. Add horseradish with lemon juice. Mix well. Cover with plastic wrap - chill it - least 1 day. This can be made up to 5 days ahead- because the cranberries are raw- if this relish doesn't sit for at least 24 hours- it will be too crunchy.

10 to 12 servings.
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Bell Avocado Red Onion Relish

1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced

Combine 1/4 cup bell pepper and remaining
ingredients. Top soup with relish.
Grilled garlic bread: heat a grill pan over medium-high heat.
Brush 4) 1 ounce slices French bread with 1 tablespoon olive
oil. Add bread to pan- cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove
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Zucchuni Relish Delicious

1 c. zucchini diced small
1/2 c. onion diced small
1 T. white sugar or use 1 tsp. Splenda or Equal diet sugars
1 T. basil FRESH chopped fine
2 T. red bell pepper diced smal
2 T. lemon juice or ur taste
salt n pepper to taste

Medium bowl stir together all ingredients. Cover - refrigerate until serving.

Notes~ Great on salad -top of any sandwich -meats or some fish.
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Green Tomato Relish House n Garden 1962

15 pounds green tomatoes
2 1/2 pounds onions, peeled and coarsely chopped
1 cup salt
6 cups brown sugar
4 green peppers, seeded and chopped
1/3 cup celery seed
1/3 cup mustard seed
1 tablespoon whole cloves
4 sticks cinnamon
2 tablespoons whole allspice
cider vinegar

Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.
The next day, drain off juices and place in a large preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.

Makes about 10 pints
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End of the Garden Relish Courtesy of Bruce Lau
This came from my mom, who got it from her mom. I like it because it has a great balance of sweet and sour, unlike store bought relishes that are either way too sweet or way to sour.

3 lbs onions
1 medium cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
1/2 cup salt
6 cups sugar
1 tablespoon celery seeds
4 cups vinegar
2 cups water
15 drops green food coloring (aprox)

Finely chop onions, cabbage, tomatoes, and peppers.
This can be either with a food processor or with a blender.
Chunk the vegetables to fill the blender