Sweet Pepper Relish

For those of you who enjoy a pepper relish but my heat seekers pepper relish is much too hot and spicy, then this one is for you. I developed the relish using sweet peppers, garlic, basil and olive oil. The sweet peppers have less heat than a green bell pepper. This makes an excellent topping for pasta, scrambled eggs, and my favorite, crostinis. However you choose to use it, I'm sure you will enjoy it.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Sweet chili peppers (found in the produce department of most grocery stores. They look like jalapeños but are usually an assortment of red, orange and yellow peppers)
• Roasted garlic extra virgin olive oil (you can also use regular extra virgin olive oil and add sliced garlic at the end)
• 1 tsp sea salt
• Several fresh basil leaves, julienned
• Sterilized mason jars

 

Washing the sweet peppers under cold running water and allow them to drain. Place them in a bowl and drizzle them with the roasted garlic olive oil. Add the sea salt and toss them until they are coated thoroughly.

 

 Then, spread the peppers out on a foil lined baking sheet. Place them under your broiler for 4 to 5 minutes until they begin to char. Once the peppers begin to char, turn them over. Continue this process until all sides are charred. Be careful not to over blacken them.

 

Once the peppers are charred on all side, in a bag and tie it closed for about 5 minutes.

Next, remove the peppers from the bag and place them back on the baking sheet. Peel the charred skin off each pepper and gently remove the green stem. Do not rinse them under running water. That will remove all of that fantastic charred flavor.

Once the peppers are peeled, place them on a cutting board and thinly slice them.

Finally, pack the peppers loosely into the mason jars leaving ½ to 1 inch at the top. Top it with the sliced basil. Next, you are going to top off the jar with the roasted garlic olive oil. If you plan to use extra virgin olive oil, Add a couple cloves of sliced garlic before topping with olive oil.

 

These will last in your refrigerator for several weeks. Continue to jar the rest of the peppers in the same manner. Allow the jars to sit for as few days so that the different flavors can mingle.

  Enjoy!

 

I welcome your comments. Click here to add your thoughts.

Creative Corn Bread

Moist cornbread with various toppings. Goes great with chili, football or just by itself with a little honey butter. Adding cream corn is the secret here. The cream sauce makes it extra moist and the corn gives it extra texture. I top some of them with bacon (you can't go wrong there), some with jalapenos and some I keep traditional.

For this recipe, you will need the following:

• 1 1/2 cups of flour
• 2/3 cup sugar
• 1/2 cup yellow corn meal
• 1 TBS baking powder
• 1/2 tsp salt
• 1 15 oz. can of creamed corn 
• 3/4 cup of whole milk (approximately)
• 2 eggs
• 1/3 cup vegetable oil
• 3 TBS melted butter
• 6 pieces of bacon, cooked and crumbled (optional)
• 4 jalapeno slices (optional)

Preheat your oven to 350 degrees. Place a colander or seive over a bowl and pour the creamed corn into it. Using a spatula, work the to extract as much liquid as you can. Set both the corn and liquid aside.

In a large mixing bowl, combine the flour, sugar, corn meal, baking powder and salt. Whisk to blend. Pour the reserved creamed corn liquid into a 2 cup measuring cup. Add enough whole milk to make it 1 1/4 cups of liquid. 

To the liquid, add the eggs, oil and butter. Whisk to blend. Add this liquid to the flour mixture and stir until just blended.Finally, fold in the reserved corn.

Pour into prepared muffin cups (coated with cooking spray) filling each cup 2/3 to 3/4 full. As a variation, you can top some of the muffins with crumbled bacon or jalapenos. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Place the muffin pans on a wire rack for 5 minutes to cool slightly. Remove the muffins from the pan and allow them to cool on the rack. Serve warm.

Enjoy!

I welcome your comments. Click here to add your thoughts.