Blogging Ottinger (tim)Hot Pepper Relish
After the “death salsa” calmed down in the bottle to a tolerable plain salsa (must be the tomatoes), I had it on pork and loved it. It was quite delicious. It was chunky, but the tomato in it kept it kinda runny. For meat, especially leftovers, it was perfect. The juice soaked in, and the chunks piled up on top.
Then I looked at the pickle relish in the fridge (ground pickles and mustard it looks like) and a whole new ide hit me. Hmmmm… pepper relish. That should be easier to make, lest time to soak (for impatient me) and I could add whatever weird chunky stuff I want. Pepper relish.
I have visions of habenero/jalapeno chutney mixed with ketchup or mustard dressing up a nice hot dog or brat. Relish smoothed all over a pork roast. Chunky stuff on hamburger, held in by rings of onion. I can imagine it mixed into salsa, or rice, or … oh, man!… turkey dressing! What a great idea! Ladled into corn bread, maybe.
Now in addition to hot sauce, I have a new idea to play with. Mmmmm….
And the ex-death (resurrection?) salsa is so nice. It just needed a day or two to mellow.
Pepper relish. Who makes something like that? And why not?
Yum! I want some.
Comment by Uncle Bob — 2005-September-1 @ 09:57