Sweet Red Pepper and Onion Relish
This relish is delicious on a hot dog, cheeseburger, or with a plate of vegetables such as white beans, pinto beans, turnip greens, or purple hull peas. For appetizers, or mix it with mayonaisse and use it as a sandwich spread; or serve it as a sauce with friend shrimp or fish. Salt and pepper a pork loin; marinate in the relish; dip in beaten egg; roll in Panko bread crumbs spiced with fresh rosemary and parsely; and roast. Slice and enjoy, Delicious cold on a picnic! Make sausage squares for breakfast or bruch. Do like the Master Pit Master Darrell Hicks does, and dollup a spoonful on top of a BBQ loaded potato. It's sweet and as hot and spicy as you want to make it, but it's as irresistable as anything you've tasted in a while!
Baked Potato loaded with BBQ and topped with Pepper Onion Relish. If you don't want to go to the trouble and you are near Jackson TN, hop on out to Cajun Cookers and order it to go or dine in and enjoy.Chop the peppers and onions, and then put in a food processor and pulse for about 5-10 seconds, don’t mush up. Pour peppers and onions into a heavy-bottomed, 8-10 quart stainless steel or unchipped enamel pan. Mix in the vinegar, sugar, salt and seeds. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and let it boil gently, uncovered. Stir often to prevent sticking.
Cook about an hour, until relish is thickened but still juicy. Makes about 7 pints.
Ladle hot relish into clean, hot pint jars, leaving a half-inch headspace. Run a narrow nonmetallic spatula between relish and jar sides to release air bubbles. Wipe rims and threads clean. Top with hot lids, and then firmly screw on bands. Process in boiling water canner for 15 minutes.
Bodacious Dough Boys1 package (8 oz) cream cheese
2 tablespoons sweet pepper onion relish
1/2 teaspoon onion powder
Pinch of cayenne pepper
2-1/3 cups shredded sharp (8 oz) Cheddar cheese
Heat oven to 375 degree. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage, onion powder, cayenne pepper, and relish; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese. Brush lightly with melted butter.Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into squares.