Texas Cranberry Jalapeno Relish

 

I made this recipe November 19, 2006. We were living in Sag Harbor. I noted on the recipe that it was warm that day ( in the 50's- crazy cause now that we are in Florida 50's is cold). It was 38 Friday morning- yes in Florida. 

Today it's cloudy. Temp may be in the upper 70's

Happy Thanksgiving

Ingredients:

1 package ( 12 ounces) fresh cranberries

1 whole lime

3/4 cup granulated sugar

1 or 2 jalapeño peppers- seeded and minced. If you want it spicer leave in the seeds.

1/4 cup chopped cilantro

Directions:

Place cranberries in food processor fitted with steel blade. Process until coarsely chopped. Add to a medium sized bowl

Cut lime with the peel into small chunks. Process until finely diced. Add to the cranberries along with sugar and jalapeños . Add cilantro. 

Refrigerate relish several hours to allow flavors to blend.

Serve chilled or at room temp.

We are eating our Thanksgiving meal at our neighbors. I'm making Mac and Cheese and this. Left jalapeno seeds for extra heat.

Jalapeno Cilantro Hummus

Ingredients:

1 1/2 cups of Chickpeas (soaked and cooked or rinsed and drained from a can)
1/4 of a cup (60 ml) Tahini
small handful of Cilantro (leaves and stems)
1/2 of a Jalapeno 
1 clove of Garlic
1/2 teaspoon Salt
1 tablespoon fresh Lime Juice
1/4 to 1/2 of a cup water or chicken broth (adjust depending on desired thickness)


Directions:

Place all ingredients in a food processor. Process until smooth, adding more water if needed.

Add jalapeno cilantro hummus to a serving bowl and garnish with additional fresh chopped cilantro if desired.

Cheddar Jalapeno Ham Appetizer Bites

 I changed the original recipe. I added ham, which I chopped in the food processor.  Perfect addition to the bites.

The recipe is from the Live Oak Recipes exchange. Sue Grimes made these delicious little bites.



Ingredients:

1 8 oz tub spicy jalapeno cream cheese spread

1/2 cup shredded sharp cheddar cheese

1/4 to 1/2 cup ham ( placed in food processor and chopped fine)

14 slices white sandwich bread, crust removed

1/4 cup butter, softened

1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 400 degrees

Mix cream cheese spread and cheddar until blended

Flatten bread slices with rolling pin, spread with butter.

Turn the bread over ad spread with the cream cheese mixture.

Add ham from food processor to slices with cream cheese mixture.

Roll up each slice tightly.

Cut slice in half.

Roll each slice in parmesan cheese until evenly coated.

Place on baking sheet lined with parchment paper.

Check the bites at 10 minutes to make sure they are getting nice and brown, or bake for 12 to 14 minutes. You don't want them over cooked.

Candied Jalapeños (Cowboy Candy)

My little jalapeno plant wintered in Florida with us. It provided many peppers for us to enjoy. I forgot to bring the plant in one night  when we had a hard frost but with much TLC it came back. 

 It did the road trip back to NY and the plant loves it here! 

This was the plant in June, It now has twice the pepper and more flowers!

The recipe is from Tasty Kitchen but many other bloggers have made this yummy recipe.



Ingredients:

3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper

Directions:

Remove stems from all the jalapenos while wearing gloves. Cut into 1/2 inch rounds. Place in a bowl, set aside.

 Bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil in a large pot. Reduce heat and simmer  5 minutes. 

Add pepper slices. Simmer 4 minutes.

 Using a slotted spoon, transfer the peppers to clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.

 Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Carefully pour the syrup into the jars containing the jalapenos.

I didn't can these. I wiped the rims  with a clean, damp paper towel, added the lids.

Once the jars cool, place in refrigerator.

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Note to self: Made a thick cheese sauce and added about a tablespoon of the above! SUPER DELICIOUS!

Bread and Butter Jalapenos-Refrigerator Pickles

My grandfather & I would make bread and butter pickles when I was young. They are my favorite and to this day and I can not  eat a grilled cheese sandwich unless it has a few slices of bread and butter pickles in the sandwich.

The jalapeno plant is FULL of peppers! I wanted to try something different  and saw this recipe on Happier Than A Pig In Mud ( love the name).

Myra- this is as good as the Jalapeno Relish that you liked.  There is an added bonus- no canning!

Ingredients:

1 1/2 C sliced jalapenos*, 1/4" thick
1/4 C onion, sliced ( used a white onion)
1/2 C sugar
1/4 C vinegar-(used cider vinegar)
1/2 tsp celery seed
3/4 tsp salt

Directions:

Add all ingredients to a medium size non metal bowl. The metal, especially aluminum, reacts with the vinegar and makes the pickle solution turn cloudy. 

 Allow to sit on the counter for 2-3 hours. This point the peppers should be covered with liquid. Stir occasionally.

Transfer ingredients to a canning jar or any clean jar with a tight fitting lid.

Place in fridge and the flavor will intensify after a few days.

* please always wear gloves when cutting peppers 

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Jalapeno Jelly

I have been making this jelly for over 20 years. It was my first canning experience and I love looking for new recipes to try.
Divingabe's friend Ted loves MT. Dew. I saw a recipe for Mt. Dew jelly that he might like and will give it a try when we go back to Gregory's.

My original recipe is at Gregory's house and this one is pretty close to the original one. It's very, very easy and if you have never canned before it's a great recipe to start with.

3/4 lb jalapenos ( I used habaneros also)
2 cups apple cider vinegar
6 cups sugar
2 pouches liquid pectin
Few drops of food coloring-red or green

Wash,seed,core the peppers.Wear plastic gloves then you cut up the peppers. Once you cut up the peppers puree in food processor or blender with one cup of the vinegar. Pour into a med. sized pot. Add the additional vinegar,and sugar and bring to a boil while stirring. Allow to boil for 10 min, constantly stirring. Add pectin and and bring it to a rolling boil for 1 min.
Remove from heat and skim if needed. Add the food coloring now if you want it.

Add the jelly into clean, hot jars, leaving 1/4 head space. Wipe the rim of the jar and seal with lid. Place on band and water bath for 10 min or the amount of time for your size jar.
Remove, cool and store. How to water bath for canning

Jalapeno Relish

This is my favorite relish! 



6 jalapeno peppers, coarsely chopped and seeds removed.( I leave some seeds and add a few habanero peppers)
1 1/2 cups granulated sugar
1 1/3 apple cider vinegar
4 small yellow onions, chopped
1/4 cup carrot, chopped finely ( use organic carrots)
1 teaspoon dill seed
1 teaspoon mustard seed
Directions:

In a large saucepan add the apple cider vinegar and sugar over low heat. Mix until sugar is dissolved.

Add jalapenos, onion and carrots

Bring mixture to a boil.

Add mustard and dill

Reduce heat and simmer about 20 minutes

Ladle into jars and water bath 10 minutes

Remove from heat and allow to cool.

Please read note below and click on the link if you have not canned.

Note: If you have never canned before  Canning for beginners  has lots of good information