Jalapeno Relish

I am posting this late but as of the end of October, I was still picking peppers out of the garden.   You never know what you are going to get with Oklahoma weather.   It might be mild until Thanksgiving our you might be snowed in for the holidays.

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Some were giants!

Having pickled and smoked enough peppers to last us through any extended winter storms, I was on the search for something new to use up the pepper harvest.

OMG!   I cannot relate to you how good this relish is.

It is beyond words.

Truly fabulous.

Absolutely delicious.

Divine.

 

Jalapeno Relish
Based on “Garden Fresh Jalapeno Relish” from Solid Gold Eats

24 fresh jalapenos (about 12 oz.)
1/2 yellow onion, cut into quarters
7-8 Roma tomatoes (about 12 oz.)
1 c. fresh cilantro, packed
1 head of garlic, peeled (about 8-10 cloves)
1/2 t. ground cumin
1/2 t. ground chipotle powder
2 t. honey
2 t. sea salt
1 c. apple cider vinegar

Place a large kettle of water to heating for the water bath processing.   In another large sauce pan, start sterilizing four half-pint jars with rings and lids.

Remove stems, veins, and seeds from jalapenos and throw them in the food processor with the onion.  Pulse until coarsely chopped.   Be careful not to puree them because you will continue to run the processor after the other ingredients are added. (For more heat, leave some of the seeds in the peppers.)

Add the remaining ingredients and pulse until you have the consistency you like.

Remove sterilized jars and add relish while jars are hot.   Wipe down the rims of the jars, add lids and bands and seal.   Place in water bath and process for 10 minutes.   Remove and let cool.

This makes a small batch.   I got a little over two pints.

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I know my tomatoes look gnarly.

I am most proud that the peppers, tomatoes (meager as they were), cilantro, garlic, and chipotle powder came from our garden.    This stuff is good on anything.

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Cilantro (before the freeze and before it had time to totally bolt.)

We have used it wrapped up in a chicken burrito, stirred into rice, as a salsa with chips, on baked potatoes, on grilled chicken….truly, this sauce is good on anything.   In fact, The Hubs has started calling it “The Everything Sauce” because it improves everything he puts it on.

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This is all that is left. We have already used up a pint of this good stuff.

I can certainly tell you I will make more of this stuff next year.   I doubt that The Hubs will allow me to give any away for the holidays.   I guess I can gift the recipe and just tell everyone to make their own.

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