Monday, August 24, 2009

NY Hot Pepper Relish

20-30 peppers
1 or 2 onions
5-10 cloves garlic
2 c. white vinegar
1.5 c. water
1 tb sugar
2 tsp salt

Roast, de-skin and de-seed the peppers, chop and put in a big saucepan or pot. Dice the onion and garlic, add it to the pot. Put all the other ingredients into the pot and bring to a boil. Simmer it for 20 minutes, then ladle into sterilized glass jars. Process the jars. Later, get some good-quality buns and sausages. Invite your friends over and grill up the 'dogs. Top with exotic mustards, perhaps homemade sauerkraut, and this pepper relish. Garnish with a few cold ones and some tunes.

I found the original recipe, posted way back in 2005, on The Cutting Board forum and pretty much used it straight up, except it called for red cherry peppers and I had on hand a mongrel assortment of peppers from the Saturday farmer's market. The poster notes that, "here in upstate NY, when you order sub sandwiches, unless you specify, you will get a sauce like this on them. It's got a good flavor but, IT'S VERY HOT."

Let's hope so. I can hardly wait to try it over a bratwurst.

1 comment:

Bones said...

I have to say, this recipe rocks. We just cannot get enough of this stuff. My husband's been putting it on grilled-cheese sandwiches, on fried eggs, on potatoes. It is very, very tasty and I'll be making more of it next year for sure.