A versatile relish bursting with fresh garden flavors. Great mixed with cream cheese.
Recipes:
1. Spread on your favorite grilled fish and chicken hot off the grill.
2. Mix 6 oz. (3/4 Cup) Harvest Relish with 8 oz. softened cream cheese. Serve with crackers, breadsticks or vegetables or spread on your favorite flour tortilla and roll Swiss-cake style and cut into bite-sized pieces.
3. Use 1-2 TBS. of Harvest Relish inside your favorite omelet or top your scrambled eggs.
4. Border Burgers: Top your beef, turkey or veggie burger with Hot-n-Sweet Relish, pepper jack cheese and red onions for a “south of the border” taste.
5. Mix 1/2 Cup Harvest Relish, 1/4 Cup mayonnaise and 1/4 Cup sour cream. Place in a hollowed out bread boule or hollowed out red and green peppers. Serve with bread cubes or veggies.
6. Spice up your baked potatoes: mix equal parts Harvest Relish to sour cream and load em’ up…
7. Chicken Fiesta: Combine 6 oz. Harvest Relish, 1 TBS. Spicy Gringo Seasoning, and 2 cloves minced garlic. Rub on chicken breasts. Bake at 350 degrees in a covered, non-stick coated dish until done.
8. Baked Mushrooms: Preheat oven to 350 degrees. De-stem and brush clean your favorite fresh mushrooms. Fill each mushroom cap with 1 tsp. Hot-n-Sweet Harvest Relish. Place mushrooms with the cap top down in a shallow non-stick baking dish so that relish side is up. Sprinkle with shredded mozzarella or asiago cheese. Bake for 15 minutes or until cheese has completely melted and mushrooms appeared to be cooked through.
16 oz. jar
Ingredients: Red pepper, onion, corn, green pepper, jalapenos, vinegar, water, food starch modified, modified corn starch, spices, salt.
