In the Kitchen with Sigona’s Featuring: Sigona’s Sweet Red Pepper Relish
Our Sweet Red Pepper Relish is one of the signature products Sigona’s has made especially for our customers. Each batch is handcrafted in Fresno by a team we’ve worked with for years; we love being involved with the production to keep this long-time favorite in our stores.
The relish is terrific on roasted or grilled vegetables, polenta, turkey burgers, hot dogs or even as an accompaniment to beef, lamb, pork and poultry. For a simple, indulgent, holiday crowd-pleaser, pour the relish over some cream cheese and serve with crudités or your favorite dippers. It’s also nice as part of a charcuterie board.
Check out our serving suggestions:
White Cheddar Turkey Burgers with Poached Bartlett Pears and Sigona’s Sweet Red Pepper Relish
Don’t make us twist your arm; the poached pear on this burger, topped with melted cheese, will keep you coming back for more. Try it with either our Sweet Red Pepper Relish or jalapeño jelly and you won’t regret it! Inspired by Rachael Ray. Serves 6.
Ingredients:
- 2 lbs. ground turkey breast
- 4 green onions, white parts only, finely chopped
- 2 Tbsp. Dijon mustard
- Grated peel and juice of 1 lemon
- 1 Tbsp. fresh thyme, chopped (fresh makes a difference)
- Salt and pepper, to taste
- 1 large Bartlett pear, firm but ripe, cut lengthwise into six 1/4-inch thick slices (core carefully cut out if necessary)
- 1/2 cup dry white wine
- 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 cups shredded white cheddar, such as Sigona’s Moo-Net, a California white cheddar
- Sigona’s Sweet Red Pepper Relish OR jalapeño jelly (at least 6 Tbsp.)
- 6 extra-large English muffins, split and toasted (Sourdough is nice)
Directions: In a medium-sized bowl, combine the turkey, green onions, mustard, lemon peel and thyme; season with salt and pepper. Shape into six 3/4 inch-thick patties.
In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, about 2 minutes.
Spread about 1 tablespoon pepper relish on each English muffin bottom; top with a patty and an English muffin top. Serve immediately.
Sweet Red Pepper Relish & Cream Cheese
- Mix a jar of Sigona’s Sweet Red Pepper Relish with 8-10 oz. cream cheese (You can either stir the two together or just pour a bit of the relish on top of the cream cheese as shown in the picture).
- Garnish with mint leaves, if you desire.
- Serve with your favorite crackers or sliced baguette.
Sigona’s Sweet Red Pepper Relish and Goat Cheese Truffles
These delightful hors d’oeuvres will be the talk of the party. We think it’s the Sigona’s sweet red pepper relish that really sets them apart in the flavor department, but we’re a bit biased. Serve these with crackers, toothpicks or some toasted baguette slices. If you don’t care for goat cheese, try cream cheese. Serves 8 to 10.
Ingredients:
- 8 oz. plain, creamy chevre (goat cheese), such as Laura Chenel, softened
- 1/3 cup Sigona’s Sweet Red Pepper Relish
- Salt and pepper, to taste
- 3/4 cup local, organic shelled walnuts from Hollister, finely chopped
- 2 to 3 Tbsp. fresh minced parsley
Directions: Mix together the cheese, sweet red pepper relish, salt and pepper until combined. Scoop out about 2 teaspoons and roll it into a ball. Place on a plate and repeat with the remainder of the cheese and relish mixture. You’ll have about 15 to 20 balls.
Place the balls in the refrigerator to chill for at least 30 minutes. You can make these a day or two ahead of time, if needed.
About 30 minutes before serving (no sooner, or the walnuts will get soggy), mix together the chopped walnuts and parsley on a small plate. Remove the balls from the fridge (reshaping a bit, if necessary), and roll in the walnut mixture, covering well. Place the coated balls on a serving plate and chill until party time. Serve with crackers.
Zucchini Rolls with Herbed Cheese and Red Pepper, Two Ways
We loved the look of the zucchini rolls with the bit of red pepper adorning the top but also love the sweetness of our Sigona’s Sweet Red Pepper Relish mixed in and rolled up with the cheese. We liked them both so much we couldn’t choose which to give you, so we’re doing both! They both make a perfect appetizer bite. Adapted from Fine Cooking. Yields about 16 pieces.
Zucchini Rolls with Herbed Cheese and Sigona’s Sweet Red Pepper Relish
- 2 small zucchini−washed, dried and ends trimmed
- Kosher salt
- 1 small bunch fresh chives
- About 1/3 cup (~3 oz.) creamy goat or cow’s milk cheese, such as Laura Chenel chevre or Nicasio Valley Foggy Morning, softened to room temperature (Note: If you use Nicasio Valley Foggy Morning with Basil & Garlic, you can skip adding herbs beyond the chive garnish)
- 1 1/2 Tbsp Sigona’s Sweet Red Pepper Relish
- 1 tsp. chopped fresh thyme
- Salt and pepper, to taste
- Pinch cayenne pepper or chili powder, optional
Zucchini Rolls with Herbed Cheese and Roasted Spanish Piquillo Red Peppers
- 2 small zucchini−washed, dried and ends trimmed
- Kosher salt
- 1 small bunch fresh chives
- About 1/2 cup (~4 oz.) creamy goat or cow’s milk cheese, such as Laura Chenel chevre or Nicasio Valley Foggy Morning, softened to room temperature (Note: If you use Nicasio Valley Foggy Morning with Basil & Garlic, you can skip adding herbs beyond the chive garnish)
- 1 tsp. chopped fresh thyme
- Freshly ground black pepper
- Pinch cayenne pepper or chili powder, optional
- 3 jarred roasted Spanish piquillo red peppers, cut into 1/4-inch strips
Directions: Line a large, rimmed baking sheet with a couple layers of paper towels.
Using a mandoline, slice the zucchini lengthwise to get about 16 long, thin strips each about 1/16 to 1/8 inches thick. Set the zucchini on the paper towel and sprinkle both sides with salt; you’ll use about 1 teaspoon for all the slices. Let sit for 20 minutes to soften, then remove excess water.
Meanwhile, trim any coarse ends from the chives. Cut 2-inch-long pieces from the tip end of the chives and reserve. Thinly slice the rest of the chives (you should have about 1 tablespoon sliced chives).
For the Zucchini Rolls with Herbed Cheese and Sigona’s Sweet Red Pepper Relish: In a small bowl, mash the cheese with the relish, sliced chives, thyme, salt, black pepper and the cayenne/chili powder. Season with more salt and pepper to taste (it should be assertive).
Pat the slices of zucchini dry (very dry) on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 teaspoon of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, place a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice gets rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving.
For the Zucchini Rolls with Herbed Cheese and Roasted Spanish Piquillo Red Peppers: In a small bowl, mash the goat cheese with the sliced chives, thyme, salt, black pepper and the cayenne/chili powder. Season with more salt and pepper to taste (it should be assertive).
Pat the slices of zucchini dry on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 teaspoon of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, lay one or two strips of the red pepper and a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice gets rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving.
Holiday Charcuterie Board
Mix and match ingredients to fit the season as well as the likes and dislikes of your guests.
What you need:
- Dried Mission figs
- Whole blanched almonds
- Sigona’s Sweet Red Pepper Relish
- Hummus
- Creamy goat cheese
- Columbus Italian dry salami
- Baguette slices
- Dried apricots
- Pistachios
- Marinated mushrooms, olives and peppers (check out Sigona’s olive bar for a wide assortment of choices)
- Cubed cheddar, such as Wisconsin Aged cheddar
Other considerations:
- Apple slices
- Pear slices
- 18-month-aged Emmentaler cheese
- Quince paste
- Grapes
- Crackers
Toasted Cheese Sandwich with Sigona’s Sweet Red Pepper Relish and Glazed Pecans
The flavors here are decadently sweet and savory. The creaminess of the cheese is delightfully complemented by the bite of sweetly glazed pecans and toasted sourdough. Don’t skimp on the sweet red pepper relish – it simply makes for an outstanding sandwich. Adapted from Food and Wine. Serves 4.
Ingredients:
- 1/2 cup Sigona’s glazed pecans
- 4 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil or butter, softened
- 8 slices of sourdough bread
- At least 4 Tbsp Sigona’s Sweet Red Pepper Relish
- 1 chilled (3-4”) round of Nicasio Valley Organic Formagella or Maggia cheese, cut into 1/4-inch slices
Directions: Spread 1/2 tablespoon of the oil or butter on one side of each slice of bread. Spread 1/2 tablespoon of the pepper relish on the other side of each slice. Arrange the Formagella or Maggia on the relish side of 4 slices of bread and top with the pecans. Cover each sandwich with another slice of bread, oiled/buttered side facing out.
Heat a large skillet over moderate heat. Working in batches, add sandwiches and grill for about 4 minutes. Flip the sandwiches and cook (lightly covering with foil if necessary, to help the cheese melt) until golden brown on the bottom and the cheese is melted, about 4 minutes more. Transfer to a work surface and cook the remaining 2 sandwiches.
Allow
Bacon-Wrapped Jalapeños Stuffed with Cream Cheese and Sigona’s Sweet Red Pepper Relish
These spicy bites are best served with a cold beer. They’re great finger food for an afternoon BBQ or tailgate party. Makes 16 to 20 pieces.
Ingredients:
- 8 to 10 jalapeños
- 1 (8 oz.) package of cream cheese, room temperature
- About 1/3 cup Sigona’s Sweet Red Pepper Relish, more if desired
- 16 to 20 slices of bacon
- 16 to 20 toothpicks, soaked in water for at least 20 minutes
Directions: Preheat a grill to medium high.
In a medium bowl, mix together the cream cheese and pepper relish. Set aside.
Slice each jalapeño in half lengthwise. Use a spoon to remove the seeds and ribs. Spoon some of the cream cheese mixture into each hulled jalapeño (anywhere from 2 tsp. to 1 Tbsp or so, depending on size). You might have some cream cheese mixture left over.
Wrap a slice of bacon around each stuffed jalapeño half; secure the bacon with a toothpick.
Place the wrapped jalapeños onto the heated grill to cook until the bacon has crisped and the pepper has softened, about 8 to 12 minutes.
Transfer to a serving dish and serve any remaining cheese mixture on the side, if desired.
