Before we rolled up our sleeves and tackled the house we had to contend with frost warnings. After a flurry of pepper picking I had to do something with them so they didn’t go to waste. Because we have a lot of hot peppers, jalapeno relish sounded like a good idea.
Not only was a it a good idea it is a really quick relish to make when you list is long. In fact it is faster to do it than this post! I followed this recipe for the most part to make my relish.
This is all done in the food processor. I sliced about 12 jalapenos and 1-2 Ring O Fire peppers. I figured I was going to make this really hot for my husband. I keep trying with the heat but while he enjoys the hot stuff I make it doesn’t seem to blow him away like it does me. He likes things spicy!
Add 4-5 cloves of garlic, half a small onion, 1/4 tsp cumin, 1 tsp sugar, 1 tsp sea salt, 1/3 cup apple cider vinegar, and a large handful of cilantro.
Pulse away until you get the consistency you want. Freeze or can the extra relish.
And yes this blew him away. 🙂 Finally! It’s hot enough to use sparingly on dishes.
What do you like to serve this with? The jalapenos I had in my CSA share were so hot we could not eat them. I am not used to jalapenos being so hot. Must have been a good year to make them spicy.
He likes them on tacos. But they would also be good on grilled meats. It’s too hot for me but he is enjoying it.
Looks yummy 🙂
Thank you. 🙂 Guaranteed to clear the sinuses!
I’ve had a lingering headache perhaps this would drive it into oblivion LOL
It would definitely distract from the headache!
Looks great Virginia. Spicy and flavorful.
Fiery stuff Virginia. Lovely prep shots.
Thanks. 😊. Yes definitely fiery!
Looks good to me. Very colorful, too. The ring of fire chile looks a lot like the cayenne chiles I grow. I just looked it up and they say:
“Smaller and smoother than a cayenne pepper, but with more fiery heat! These pencil-thin Cayenne-type peppers are about 4 inches long and mature from green to red approximately 60 days after transplanting. The plants are relatively short but yield heavy, concentrated sets of these fiery peppers. A good choice for short season gardeners.”
I may need to grow some of these and make hot sauce with them. 😀
Oh I think you’d like them. This was the first year we grew them and we’ll grow them again. A lot of heat!
If you have enough of them, you should try my fermented hot sauce recipe, http://remcooks.com/2012/09/30/hot-pickled-pepper-sauce/. I haven’t bought any hot sauce since I began making my own. It’s just that good and you can tailor it to your (or your husband’s) own tastes.
It’s on my list to try a hot sauce and I will definitely check yours out. We had a weird year for the garden. A lot didn’t do as well as usual