We have two cayenne pepper plants in our garden this summer and they have been most prolific. I already have jars full of pickled peppers in the pantry, I’ve given bags of them away, and still we come in with a bowl full of them everyday!
So just to mix it up a bit, I decided to make some into relish. As I was searching online for recipes and methods of making relish, I decided I didn’t really have that much energy to be doing all that chopping and canning. So I decided to go with the quick and easy method and forego the canning. This relish can be stored in the refrigerator for weeks, even months since it is acidic enough that nothing will grow in it. But this relish, we found, is so versatile that you’ll end up using it with everything in every kind of way; it won’t last in the refrigerator long. For this recipe you’ll need a food processor or blender. I don’t recommend chopping this finely by hand, and if you have gloves, by all means use them. Just from me cutting the stems off and not using gloves, my finger tips were burning for hours afterwards!
So here’s what you’ve got to do. Wash your peppers and cut the ends off (the end with the stem – but you knew that, didn’t you?). In your food processor bowl combine:
1 lb. (approximately) of fresh peppers
4 cloves of Garlic, peeled
½ cup Cider Vinegar
1 teaspoon Kosher Salt
Process until everything is finely chopped, and you’re done! At this point, you can can and process them. But since I was lazy and I found these cute Ball freezer containers, I used them instead. The proportions I used above produced two cups of relish, enough to fill 2 8 oz. jars.
Here’s one way to use up your relish, to make your own taco sauce. This is the sauce that we used for the NC BBQ Wrap that we created for the Avocado League Blog Tour.
After we created tacos and burritos for the avocado blog tour, we found that we still had some sauce and some tomatoes and onions left over. We also still had half an avocado left, so we decided to make a mini cup of guacamole to go with our chips! So we found out that the taco sauce above works really well in guacamole! I think we may have a new guacamole variation now