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.

Peruvian Yogurt Sauce

My wife and I went to a Peruvian restaurant and they served a yogurt sauce with their empanadas. It was so good that I had to recreate it at home. My Peruvian yogurt sauce is cool, spicy and flavorful. Aromatic cilantro, spicy Serrano peppers, pungent garlic and cool yogurt blend harmoniously in this versatile sauce. I’ve used it on gyros, spanikopita, flap meat and empanadas. Because it’s so easy to make, we always have some on hand. Give it a try and let me know what you pair with it.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• 1 bunch of cilantro leaves, cleaned and most of the stem removed
• 1 Serrano chili or Jalapeño (depending on how spicy you like it)
• 2-3 cloves of garlic, peeled and smashed
• 2 cups of plain yogurt
• Salt and pepper to taste  

 

Remove the stem from the Serrano chili and coarsely chop it. If you do not want it real spicy, you can remove the seeds and pith from the pepper. For an even milder sauce, substitute and jalapeño for the Serrano. Place the pepper in a food processor with the remaining ingredients. Blend until almost smooth. Season to taste with salt and pepper.

Enjoy!

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