Red Pepper and Peach Relish and Spread
At the family reunion this weekend we were each asked to bring something. I already posted my sister’s cake pops but thought I would share my opened jar appetizer.
I took one brick of light cream cheese, softened at room temperature and added a 1 cup jar of red pepper-peach relish (but a similar chutney would be great for this recipe). I mixed them until smooth and served in a 2-cup serving dish with blue-corn chips. Delicious! The bowl was practically licked clean.
This particular relish was a gift from my friend Lyndsey. The recipe for Peach and Red Pepper Relish is from Canadian Living:
Warm and colourful, this relish is a tangy match for pork, chicken or sharp cheese. It’s also a no-fuss glaze to brush over pork or chicken in the last five minutes of cooking – the Canadian Living Test Kitchen.
Ingredients:
- 6 c (1.5 L or about 6 peaches) chopped, peeled peaches
- 6 sweet red peppers, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 lemon, cut in half
- 1-½ c cider vinegar
- 3 c granulated sugar
Preparation:
- In large Dutch oven, combine peaches, red peppers, jalapeño pepper, lemon and vinegar; bring to a boil. Reduce heat and simmer until peaches and peppers are tender, about 20 minutes.
- Discard lemon. Add sugar; return to boil. Reduce heat to medium; cook, stirring often, for 40 minutes or until thickened.
- Pour into hot 1-cup (jam size) canning jars, leaving ½-inch (or 1 cm) headspace. Wipe the rim and assemble the lids to finger tight. Process in a boiling water bath for 10 minutes. Remove the lid and let stand for 5 minutes. Then let stand for 24 hours before testing the lid for a proper seal.
Makes ~9 cups.
