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Daddys Hot Relish Dip

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Ingredients

Adjust Servings:
6 - 8 ripe tomatoes
2 large onions, chopped
1 lb jalapeno
2 large carrots
2 bell peppers (red, orange or yellow)
3 teaspoons minced garlic
1 teaspoon cumin
1/4 cup cilantro, chopped
1/2 cup vinegar
salt

Nutritional information

108.9
Calories
10 g
Calories From Fat
1.2 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
33.2 mg
Sodium
23 g
Carbs
6.9 g
Dietary Fiber
12.1 g
Sugars
4 g
Protein
2007g
Serving Size

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Daddys Hot Relish Dip

Features:
    Cuisine:

    This is a family recipe that my dad came up with years ago. Whenever I make this for parties, I alway get a lot of compliments. I thought you all might like it as well. To adjust the "heat" just seed part of the jalapeos.

    • 280 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Daddy’s Hot Relish Dip, This is a family recipe that my dad came up with years ago Whenever I make this for parties, I alway get a lot of compliments I thought you all might like it as well To adjust the heat just seed part of the jalapeos , This is a family recipe that my dad came up with years ago Whenever I make this for parties, I alway get a lot of compliments I thought you all might like it as well To adjust the heat just seed part of the jalapeos


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    Steps

    1
    Done

    Roast Peppers Until Skins Are Black, Then Scrape Charred Peels Off.

    2
    Done

    Roast Onions Until Browned and Tender.

    3
    Done

    Roast Tomatoes Until Skins Split.

    4
    Done

    Put the Vegetables Along With Remaining Ingredients Into Food Processor and Puree to Relish Consistency (the Mixture Will Be Somewhat Thin).

    5
    Done

    Pour Into Sauce Pan and Simmer For4-5 Hours or Until Cooked Down and All Vegetables Are Cooked.

    6
    Done

    For a Milder Version, Just Seed the Jalapeos Before Pureing.

    7
    Done

    This Will Stay Good in Fridge For Several Weeks.

    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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