• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!
  • ✅ Expert and friendly hot pepper grow advice.
    ✅ The latest information on hot pepper varieties.
    ✅ Reliable seed trading.
    ✅ Hot sauce recipes and food safety guidance.
    ✅ Hot sauce business tips for startups.
    🌶️ And more!
    It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.

food-bev Datil Pepper Relish

LUCKYDOG said:
Say what you want about the relish with trying it first DP but this relish is really the only condiment you would need 'cept for maybe mustard
Click to expand...


I grew up with that basic relish on our table and every local seafood restaraunt table, so I don't need to try it again. It is just as good or better with less sugar or no sugar. But your tastebuds may vary.
 
Understood DP - you being from FL its probably pretty common but going up the East Coast not so. I would love to try it in other areas to compare -- Its like BBQ sauce KC vs Memphis vs Texas vs North Carolina etc...
 
The NatGreenMeds recipe is the #1 post of this thread.
I used it to make a 3 pint batch last night.
I'd like to let it age a few weeks, but after sharing with a few co-workers at lunch today, I now only have 2 pints remaining....and I don't think those are gonna last very long either.
Their most common comments were..."outstanding & awesome"
I guess it goes without saying ..that we think its a very good recipe.
CM
 
This stuff was great after I first made it but it's off the chain after a month. I opened a new jar yesterday and the flavors had come together and it's unreal. I've used it mostly on eggs. I like to make mayo biscuits topped with gravy, then layer on about 5 strips of bacon, then 2 eggs over easy, and top with this relish. OMG!!!
 
You must log in or register to reply here.
Back
Top