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wild brazil pepper relish

ajijoe

ajijoe

this is a free recipe for all of you exotic growers and have access to these peppers and of course anyone willing to give it a try

this relish is truly superb and well worth making!! awesome on hot dogs, burgers and so much more!!


WILD BRAZIL HOT PEPPER RELISH


10 to 12 ozs WILD BRAZIL PEPPERS

2 OZS WIRI WIRI PEPPERS (optional)

2 -JAMAICAN HOT CHOCOLATE HABANERO PEPPERS (or your favorite Hab)

2-HOLY MOLE CHILE PEPPERS )or your favorite chile pepper)

2- GOLDEN CAYENNE PEPPERS (or your favorite cayenne)

6- HOT EQUIDOR peppers (optional)

15- AUSTRALIAN LANTERN PEPPERS (OR AJI LIMON)


½ AVERAGE SIZE CARROT CUT INTO ¼ INCH PIECES

4- FRESH GARLIC CLOVES CHOPPED FINELY

½ AVERAGE SIZE FRESH ONION CHOPPED INTO ¼ INCH PIECES

2 -TABLESPOONS SEA SALT

1-TABLESPOON GARLIC POWDER

1-TABLESPOON ONION POWDER


USING THE JAR AS YOUR MEASURING CUP FILL JAR ¾ FULL WITH WHITE VINEGAR AND THE OTHER ¼ WATER
DUMP EVERYTHING INTO FOOD PROCESSOR OR BLENDER CHOP UNTIL “CHUNKY”


POUR BACK INTO JAR
FOLLOW YOUR BASIC INSTRUCTION FOR CANNING

LET RELISH AGE FOR 3-4 weeks before eating it needs time to mature


hope someone tries it if anyone does give me some feedback

thanks your friend ajijoe
 
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sounds good, just wondering why to add dried garlic and dried onion when there's already fresh in the recipe?
 
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I USED DRY AT THE TIME I MADE IT BECAUSE IT WAS ALL I HAD, BUT the recipe can be improved with fresh, theirs defiantly no harm in using fresh in fact its better!!!
glad you like the recipe!!
hope this helps

thanks your friend ajijoe
 
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ya know i just realized i misunderstood part of the question here

i put both in because they both have distinctive flavors and add there own flare to the sauce, im sure it would not be nessisary to add driedbut i did and it cam out truly incredible!!

i invented this one myself so it kinda just came to me

hope some one will try it, if anyone does please let me know

thanks ajijoe
 
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