so i made some of my pepper relish.
Gave them a taste when i got home and these aint no duds. Not bad for $1.39/lb
2lbs Jalapenos ( De-seeded and coarsely chopped)
6 Serranos (De-seeded and finely chopped)
1 red and 1 green Cowhorn (De-seeded and finely chopped)
1/2 of a medium white onion (finely chopped)
3 cloves of garlic (finely chopped)
Juice from 2 smallish limes
2-3 Tbs rice wine vinegar (Champagne vinegar is excellent also)
1 Tsp sugar
2-3 Tsp of canning salt to weep the chopped peppers, garlic and onion.
1/4 Tsp ascorbic acid
Fresh chopped cilantro about an hour before serving.
Normally i add more serrano and 1 habanero but the cowhorns got a nice zip to them and that is what i had fresh. Its plenty spicy for topping nachos or adding to some queso. I weep the peppers first in the salt for a hour or so. Stirring them a couple times. I taste the liquid and if its too salty i give it a very quick rinse. Reserves some of the "brine" from weeping. Add the lime juice, vinegar and sugar. Add back enough brine or water to cover the relish and the ascorbic acid. Adjusting for taste if needed. Pack it in a jar and put it in the fridge. It tastes best to me after a few days to a week in the fridge.
This easily keeps for a month or more.
Gave them a taste when i got home and these aint no duds. Not bad for $1.39/lb
2lbs Jalapenos ( De-seeded and coarsely chopped)
6 Serranos (De-seeded and finely chopped)
1 red and 1 green Cowhorn (De-seeded and finely chopped)
1/2 of a medium white onion (finely chopped)
3 cloves of garlic (finely chopped)
Juice from 2 smallish limes
2-3 Tbs rice wine vinegar (Champagne vinegar is excellent also)
1 Tsp sugar
2-3 Tsp of canning salt to weep the chopped peppers, garlic and onion.
1/4 Tsp ascorbic acid
Fresh chopped cilantro about an hour before serving.
Normally i add more serrano and 1 habanero but the cowhorns got a nice zip to them and that is what i had fresh. Its plenty spicy for topping nachos or adding to some queso. I weep the peppers first in the salt for a hour or so. Stirring them a couple times. I taste the liquid and if its too salty i give it a very quick rinse. Reserves some of the "brine" from weeping. Add the lime juice, vinegar and sugar. Add back enough brine or water to cover the relish and the ascorbic acid. Adjusting for taste if needed. Pack it in a jar and put it in the fridge. It tastes best to me after a few days to a week in the fridge.
This easily keeps for a month or more.
