Fiery Vegetable Relish
This one's a must for anyone who loves it hot! I really enjoy canning all kinds of salads for the winter, and I'm especially drawn to recipes loaded with hot peppers. A few years ago I came across a recipe called "Fiery" in an old newspaper. My cooking philosophy is simple: read it, make it, taste it, love it, make it again. For me, food isn't some cult or a means to lose weight — it should bring joy and pleasure, both in the cooking and in the eating.
Daria ☼
Recipe author
Fiery Vegetable Relish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
1 g
Fats 20 %
2 g
Carbohydrates 70 %
7 g
46 kcal
GI:
100
/
0
/
0
- First things first: peel whatever needs peeling and wash whatever needs washing. Run all the vegetables except the hot peppers and garlic through a meat grinder. Heat the vegetable oil until it's very hot and carefully pour it over the prepared vegetables. Set the pot over the heat and cook, stirring now and then — the main thing is to keep it from scorching. About 40 minutes after it comes to a simmer, add the salt and sugar. Once they've dissolved, stir in the minced garlic and finely chopped hot peppers. Cook for another 15 minutes. Ladle it hot into sterilized jars and seal. This relish is best served alongside meat dishes — it adds a kick even to your everyday favorites.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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