Best Red Pepper And Corn Relish Recipes

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RED PEPPER AND CORN RELISH



Red Pepper and Corn Relish image

Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Yield 80

Number Of Ingredients 9

1 large red bell pepper
¼ cup cider vinegar
3 tablespoons real maple syrup
2 ½ teaspoons hot pepper sauce
2 teaspoons ground turmeric
1 teaspoon salt
⅓ cup vegetable oil
3 (10 ounce) packages frozen corn kernels, thawed and drained
½ cup chopped green onions

Steps:

  • Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
  • In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 33.5 mg, Sugar 0.9 g

ROASTED SALMON WITH RED PEPPER AND CORN RELISH



Roasted Salmon with Red Pepper and Corn Relish image

Categories     Fish     Garlic     Pepper     Vegetable     Bake     Roast     Sauté     Salmon     Corn     Bell Pepper     Summer     Honey     Parsley     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

2 tablespoons plus 2 teaspoons coriander seeds
Relish
4 red bell peppers
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup chopped fresh Italian parsley
Salmon
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons paprika
2 teaspoons salt
10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

Steps:

  • Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
  • For relish:
  • Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.
  • For salmon:
  • Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE



Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h6m

Yield 8 crab cakes

Number Of Ingredients 26

6 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapenos, diced
1/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/4 cup creme fraiche or sour cream
2 pounds lump crabmeat, picked over
2 to 4 tablespoons instant flour (recommended: Wondra)
Salt and freshly ground black pepper
2 cups blue cornmeal
Black Olive-Roasted Red Pepper Relish, recipe follows
Basil Vinaigrette, recipe follows
2 roasted red peppers, peeled, seeded and diced
1/4 cup kalamata olives, pitted and chopped
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons basil chiffonade
Salt and freshly ground black pepper
1 cup chopped fresh basil leaves
1/4 cup mayonnaise
3 tablespoons white wine vinegar
Water
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
  • In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
  • Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
  • Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
  • Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH



Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 4 portions

Number Of Ingredients 18

1/2 cup kernels corn, roasted fresh
2 tablespoons thinly sliced green onion
2 tablespoons small dice yellow onion
2 tablespoons red wine vinegar
1 ounce vegetable juice, such as V8
Salt and pepper
2 cups chicken stock
1 tablespoon kosher salt
1 teaspoon white pepper
3/4 cup grits
1/2 cup cheese, blended, such as Cheddar and Gruyere
2 tablespoons diced yellow onion
1 tablespoon grapeseed oil
1/4 cup apple juice
1 cup roasted red pepper puree
Four 6-ounce red snapper fillets, skin on
1 tablespoon blackening seasoning
1 tablespoon grapeseed oil

Steps:

  • For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
  • For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
  • For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
  • For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

GRILLED WHITE CORN TACO WITH BBQ PORK LOIN, ROASTED RED BLISS POTATOES AND TOMATILLO-RED PEPPER RELISH



Grilled White Corn Taco with Bbq Pork Loin, Roasted Red Bliss Potatoes and Tomatillo-Red Pepper Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 34

2 pork loins, about 1 1/2 pounds each
Salt and pepper
2 cups BBQ sauce
3 cups chicken stock
8 (6-inch) white corn tortillas
3/4 cup finely grated white cheddar cheese
3/4 cup finely grated Monterey Jack cheese
4 red bliss potatoes, roasted and sliced into 1/4-inch thick slices
1/2 red onion, finely sliced
1/4 cup chopped cilantro
Canola oil
Smoked Red Pepper Sauce, recipe follows
Smoked Yellow Pepper Sauce, recipe follows
6 tomatillos, coarsely chopped
2 roasted red pepper, peeled, seeded and coarsely chopped
1/2 red onion, finely diced
1 jalapeno, finely diced
1/4 cup freshly squeezed lime juice
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro
2 red bell peppers, cold smoked, peeled and seeded
1/4 medium red onion, coarsely chopped
1/2 canned chipotle
3 tablespoons fresh lime juice
3/4 cup olive oil
Salt and freshly ground pepper
2 yellow bell peppers, cold smoked, peeled and seeded
1/2 canned chipotle
1/4 medium red onion, coarsely chopped
3 tablespoons fresh lime juice
3/4 cup olive oil
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees F. Season the pork with salt and pepper and brush with 1 cup of the bbq sauce, place in a medium saucepan. Pour the stock over and bring to a simmer on top of the stove. Cover and place in the oven to braise for 1 hour, or until cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top of the stove and reduce by half. Preheat a grill pan until almost smoking. Add the pork, brush with the reserved bbq sauce and grill for 2 to 3 minutes on each side or until a crust forms. Remove, let rest and slice on the bias into 1/4-inch slices. Lay the tortillas on a flat surface. Place 1 tablespoon of each cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 to 4 slices of potatoes. Add the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the tortilla over and press down slightly. Brush the tops of the tortillas with some of the oil and place on a lightly oiled baking sheet. Bake in a 350 degree oven until the tortillas are lightly golden brown and the cheese has melted, 5 to 7 minutes.
  • Combine all ingredients in a medium bowl. Let rest at room temperature for 30 minutes.
  • In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the blender running, add the olive oil in a thin stream until the sauce is emulsified. Season to taste.
  • In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the blender running, add the olive oil in a thin stream until the sauce is emulsified. Add the sugar and salt and pepper to taste.

MOLASSES- AND CHILE-GLAZED PORK MEDALLIONS WITH SMOKY CORN-RED PEPPER RELISH



Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish image

This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1/3 cup molasses
2 tablespoons unsalted butter, melted
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
8 (5-ounce) 3/4-inch-thick pork loin cutlets
2 tablespoons olive oil
Coarse salt
Smoky Corn-Red Pepper Relish

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.
  • Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.
  • Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.

ROASTED SALMON WITH RED PEPPER AND CORN RELISH



Roasted Salmon with Red Pepper and Corn Relish image

Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. From Bon Appetit, June 2002.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 1h

Number Of Ingredients 20

RELISH:
4 red bell peppers
4 extra virgin olive oil
4 c fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped fresh thyme
1/4 c dry white wine
2 Tbsp fresh lemon juice
1 Tbsp honey
1/4 c chopped fresh italian parsley
SALMON:
1/4 c extra virgin olive oil
1/4 c fresh lemon juice
2 Tbsp honey
2 Tbsp paprika
2 tsp salt
10 skinless salmon fillets (each 5- to 6-ounces, about 1 3/4-inches thick)
2 Tbsp coriander seeds
2 tsp coriander seeds

Steps:

  • 1. Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
  • 2. For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
  • 3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and saute until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saute 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.)
  • 4. Stir parsley into relish. Season to taste with salt and pepper.
  • 5. For salmon: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes.
  • 6. Transfer to platter. Spoon relish over salmon and serve.

CHILE-RUBBED STEAK WITH CORN AND RED PEPPER RELISH



CHILE-RUBBED STEAK WITH CORN AND RED PEPPER RELISH image

Categories     Beef     Dinner

Yield 6 servings

Number Of Ingredients 21

RELISH:
1 teaspoon olive oil
3 ears corn
1 red bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon brown sugar
1/4 teaspoon salt
STEAK:
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks (about 1 inch thick)

Steps:

  • Prepare grill. To prepare relish: Brush oil over corn and bell pepper. Place corn and bell pepper on grill rack coated with cooking spray; grill 20 minutes or until lightly browned, turning every 5 minutes. Place bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Remove pepper from bag; peel and chop. Place pepper in a large bowl. Cut kernels from ears of corn to measure 2 1/2 cups; add to bell pepper. Stir in onion and next 4 ingredients (through 1/4 teaspoon salt). To prepare steak: Combine 1/2 teaspoon salt, onion powder, and next 7 ingredients (through black pepper); rub salt mixture evenly over steaks. Place steaks on a grill rack coated with cooking spray; grill 5 minutes on each side or to desired degree of doneness. Serve with relish.

RED PEPPER AND CORN RELISH



RED PEPPER AND CORN RELISH image

Categories     Condiment/Spread     Side

Yield 20

Number Of Ingredients 9

1 large red bell pepper
1/4 cup cider vinegar
3 tablespoons real maple syrup
2 1/2 teaspoons hot pepper sauce
2 teaspoons ground turmeric
1 teaspoon salt
1/3 cup vegetable oil
1 (10 ounce) packages frozen corn kernels, thawed and drained
1/2 cup chopped green onions

Steps:

  • 1. Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peal, seed and chop. 2. In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground turmeric and salt. gradually whisk in the oil. Add the chopped red pepper, thaswd corn and green onions. Toss to coat. Cover and refigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.

CORN AND RED PEPPER RELISH



CORN AND RED PEPPER RELISH image

Categories     Sauce     Vegetable     Side     No-Cook

Number Of Ingredients 14

1/2 of a red pepper
1/4 cup green onions
1 clove of garlic
1 Teaspoon salt
1 Teaspoon pepper
1 1/2 Tablespoons brown mustard
1 Tablespoon Horseradish
1/4 Cup Mayo (low-fat)
1/4 Cup non-fat Greek plain yogurt
1 Lime squeezed
3 Ears of boiled corn cut off the cob
1 Teaspoon worcestershire sauce
1 Teaspoon honey
1 Teaspoon Cayenne pepper

Steps:

  • Boil the corn. Puree the garlic, green onions, and red pepper in a food processor. Mix together yogurt, mayo, mustard, worcestershire sauce, the puree, and the remainder of the ingredients in a bowl. Add the corn (cooled) last. Serve chilled.

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