Spicy Texas Cucuzza Pepper Relish
Bursting with bold flavors, the Spicy Texas Cucuzza Pepper Relish is a tantalizing condiment that transforms any dish into a flavor-packed delight. This unique relish showcases the versatility of cucuzza squash, combined with vibrant red bell peppers, zesty jalapeños, and aromatic garlic and onions. Simmers in a tangy blend of white vinegar, sugar, and spices, the relish achieves the perfect balance of heat and sweetness, enhanced by a hint of crushed red pepper flakes for a spicy kick. Ready in under an hour, this homemade relish is the ultimate topping for grilled meats, burgers, and sandwiches, adding a Texas-sized punch of flavor to your meals. Plus, it stores beautifully in jars, making it an irresistible fridge staple for up to three weeks.
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Recipe Information
Ingredients
- 1 large (about 2 pounds) cucuzza squash
- 1 large red bell pepper
- 2 medium jalapeño peppers
- 1 medium yellow onion
- 4 large garlic cloves
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
Instructions
Peel the cucuzza squash and cut it into small dice (about 1/4 inch). Remove any large seeds if present.
Dice the red bell pepper and jalapeño peppers into similarly small pieces. Use gloves when handling jalapeños to avoid irritation.
Finely chop the yellow onion and garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the cucuzza squash, red bell pepper, and jalapeños to the skillet. Stir well to combine and cook for 5 minutes until the vegetables begin to soften.
Pour in the white vinegar and stir in the granulated sugar, salt, ground black pepper, and crushed red pepper flakes. Bring the mixture to a gentle simmer.
Reduce the heat to low and cook for 20-25 minutes, stirring occasionally, until the liquid reduces slightly and the relish thickens.
Taste and adjust seasoning if necessary. Add more sugar for sweetness, or additional crushed red pepper flakes for extra heat.
Remove the skillet from heat and let the relish cool to room temperature.
Transfer the relish to sterilized glass jars for storage. Refrigerate for up to 3 weeks.
Serve as a topping for grilled meats, burgers, or sandwiches, or as a side relish for an extra burst of flavor.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7118 mg | 309% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 229.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
