Cherry Pepper Relish

Votes: 1

Time: 5 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 156, total fat 14 G., saturated fats 2 G., proteins 1 G., carbohydrates 8 G., fiber 2 G., cholesterol 0 mg, sodium 351 mg, sugar 5 G.

Pickled cherry peppers are a great alternative to pickles in this delicious, sweet-and-tart pineapple relish. It's ready in minutes: simply place all ingredients in a blender and blend until finely chopped, being careful not to turn the sauce into a paste. Serve with sandwiches, hot dogs, or any other appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups whole pickled cherry peppers, stemmed, plus a little brine
0.5 cup chopped fresh pineapple
2 stalks celery, chopped
1 clove of garlic, grated on a coarse grater
1/4 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, Pineapple, vegetable relish, celery

Cooking the dish according to the recipe:

Place the pepper, pineapple, celery, and garlic in a food processor. Add olive oil and process until you have a chunky sauce. Season with salt to taste and add a little of the pepper brine.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Sandwiches / Appetizers / Vegetable appetizers / Jeff Mauro