Zippy Peppered Cranberry Relish

Total Time
10mins
Prep 10 mins
Cook 0 mins

I know it sounds weird with the pepper in it but believe me it is fabulous! I got this recipe from my brother in law who runs Texas Restaurant Association in Austin, TX. Good served with meats like pork, turkey & chicken. Great to spread on sandwiches! Great as an appetizer served over the infamous cream cheese block with crackers such as wheat thins or sociables. You let it marinade overnight or 2 nights to meld. EVERYTHING MUST BE FRESH! Keeps forever in the fridge. ENJOY!

Ingredients Nutrition

Directions

  1. Regular powdery pepper makes it really hot and too peppery.
  2. **Do not attempt to crack or grind the pepper yourself**.
  3. Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches).
  4. Blend together in a bowl, cover and refrigerate overnight or for 2 nights.
  5. If you serve too soon it will be way too peppery.
  6. Serve chilled.
Most Helpful

Every time I serve this fantastic recipe, I am asked for the recipe. It is absolutely the BEST. Thanks for sharring this with people who enjoy cooking. P.Jones

Patricia J. December 31, 2008

Incredible. Definitely the most unusual relish I've made. Next time I will cut back on the black pepper, maybe by half, so that the other flavors come through a little more.

Carianne December 26, 2008

The best I could bring myself to do regarding the 3 jalapenos ingredient was to substitute one poblano pepper for them! And, I also cut the cracked black pepper back to less than 1/8 of a cup, & still I had A GREAT TASTING RELISH! It's a keeper of a recipe, & maybe one of these days I'll make it as written & let others tell me how great the intended version is! [Tagged, made & reviewed in Zaar Chef Alphabet Soup Game]

Sydney Mike October 29, 2008