Monday, March 30, 2015

Tomatillo Jalapeno Relish and Jalapeno Relish

I created a Jalapeño Relish that is a Best of the Best Recipe. I'll repost it at the end of this new recipe.
This is a another relish to serve as a condiment.

We eat a lot of jalapeños in Texas. We love the heat of the peppers. You can  find them used in many traditional and contemporary recipes.
This is a classic Texas Relish.
I serve this as a Tex - Mex Bruschetta on toasted sliced of French Baguette with Goat Cheese.
Spread some Goat Cheese on the toast and top it with this relish

Tomatillo Jalapeno Relish:

1 pound of Tomatillos, husked, rinsed and roughly chopped.

2 Red Bell Peppers, diced
1 Green Bell Pepper, diced
8 Scallions, sliced
4 large Jalapeños, seeded and diced
2/3 C Apple Cider Vinegar
.1/2 C Corn
1/4 C Brown Sugar
1 TBS chopped fresh Cilantro
1 tsp Salt
` Garlic Clove, minced
1/4 tsp Cayenne Pepper
1/4 tsp Cumin

In a saucepan on medium heat:
Add all ingredients and bring it to a boil, stirring often.
Reduce the heat to low and simmer gently 30 minutes, until it thickens, stirring often.
Transfer to a storage container with a cover, set aside, uncovered to cool completely.
Cover and refrigerate until ready to serve.

Peace in the Kitchen!

This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment.  It's one of my Best of the Best recipes.

Jalapeño Relish:

1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
 4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded.
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds

Cut Jalapenos in half lengthwise, seed them and julienne into 1/4" strips.
Shred the  Onion, Carrots and Red Pepper in a Food Processor, or Julienne them by hand.

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.

Peace in the Kitchen!

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