Best Three Pepper Relish Recipes

EGG AND AGED SIRLOIN TORTILLA WITH THREE PEPPER RELISH, GRILLED ONION RELISH, AND AVOCADO RELISH

Steps:

• Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal.
• Beat the eggs in a large bowl and season with salt and pepper, to taste.
• Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form.
• Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro.
• Combine all in a medium bowl and season with salt and pepper, to taste.
• Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.
• Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.

THREE-PEPPER RELISH

Steps:

• Preheat broiler. Holding bell pepper at stem, cut bell pepper into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining peppers. Place pieces skin side up on broiler proof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool.(Can be made 1 day ahead; chill.)
• Peel peppers and cut into strips. Combine with remaining ingredients in small bowl. Let stand 2 hours at room temperature. Serve.

CAJUN CHICKEN WITH THREE-PEPPER RELISH

Steps:

• Pour 1/2 cup of the marinade over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate 30 minutes.
• Meanwhile, mix peppers, celery, onion, garlic and lime juice until well blended; cover. Refrigerate until ready to serve.
• Preheat grill to medium heat. Remove chicken from bag; discard marinade. Grill 15 to 20 minutes or until cooked through, turning and brushing occasionally with the reserved 1/4 cup marinade. Serve with pepper relish.