There is more to me than juggling tenants and contractors; I love to cook—from scratch. Tenants have been known to linger by my front door, ask what smells soooo good, and then boldly ask for samples. I usually oblige.
A few weeks ago, as I was wandering the supermarket aisles, I admired the very pretty but overpriced delicacies such as roasted peppers or hot pepper relish. As I read the labels on the pricey gourmet jars, then those in the economic section, it wasn’t hard to figure it out how I could make these at home. I picked out a variety of peppers, and please be careful: Do not handle them then touch your face, or eyes!
Now I do not eat hot peppers, but my brother-in-law does. I grew up on very bland cooking, but his mother rocked in the kitchen! I did owe him a big favor and he had earned a great present in return.
As soon as I came back home, I pulled out the cutting board, a ridiculously small food processor and went to work slicing it all up. When I was all done, for less than $3.00, and a few tears shed by me, my brother-in-law was in heaven. This Sweet & Hot Pepper Relish has become a staple in my kitchen, batches have been passed out to friends, and it makes one of our contractors happy to come work here.
2 Poblano Peppers (I had listed Pomodoro peppers by error. Sorry.)
6 Chili Peppers
½ Red or Yellow Pepper (for the sweet taste)
½ Red Onion (or Yellow Onion)
5-6 Cloves of Garlic
Salt (I use Sea Salt, table salt is fine)
Extra Virgin Olive Oil (enough to cover peppers)
1 tsp of Red Wine Vinegar (White Vinegar can be used)
When slicing the peppers, remove the centers, veins and seeds
Blend all vegetables in the food processor, a fine chop not a puree
Add a little salt
Pour enough Extra Virgin Olive Oil to cover
Add Red Wine Vinegar
Stir thoroughly
Refrigerate. Good for 2 weeks.
It starts off a little sweet, and then the heat will kick in. Enjoy!
Pix from www.themexicanconnection.com
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