@Dagonet and
@Dodgersrf
Sorry that it's taken me a while to respond about my "relish"... I've been out of town. My wife and I call it relish,,, but that's really a bad name for what it is. It's really just fresh jalapeno and fresh habs that I mix up every Sunday and it lasts me for about a week. I take 10 jalapeno peppers and I slice them to a thickness of about a third of an inch (seeds and all). Then I take about 6-10 habs (depending on their heat level) and cut out the membrane and seeds... I then slice the habs up into tiny slices (as thin as possible). I take all of that and put it into my food processor and chop them up so that the jalapenos are still in pieces that are relatively good sized... you don't want it to turn into mush or to take the jalapeno crunch out of them... so don't over process it. It keeps for about a week in the fridge.
It's really not a recipe... but I love that mixture on just about everything. I feel bad knowing that you guys were probably wanting more of a relish type of dish, and because of that, I'm going to share one of my good recipes with you that calls for some hot peppers.
You should know that I almost NEVER share recipes of mine with anyone. I get that from my Grandmother who wouldn't share her's. She wanted everyone to come over to her house to eat. I'm the same. But like I said, I feel bad about the relish thing so I'm going to share this kick ass recipe with you. Many have asked for this btw.
Selassie's Pineapple Salsa
*The KEY to real success with this is to use all fresh ingredients. So yeah,,, squeeze your own lime juice from the limes, don't use anything in a bottle.
1 fresh pineapple. Peel it yourself and dice it into small pieces. NO CANNED PINEAPPLE
1/4 cup diced Red Onion
1 Red Bell Pepper, cored, seeded, and diced
1 Hab seeded and minced
2 Jalapenos seeded and minced
1 bunch of cilantro chopped up into small pieces... (about 1/2 + cup loosely packed... I like a lot of this)
Fresh squeezed Lime Juice. I will use about 4-6 limes depending on the amount of juice. I like for the juice to cover most of the ingredients in the bowl.
1 Tablespoon dark brown sugar
Salt and freshly ground black pepper
Combine all of the pineapple salsa ingredients in a large bowl and mix well. Correct the seasonings, adding salt, sugar, or lime juice to taste. Cover and let it chill in the fridge for at least 2 hours before serving.
I like to double this recipe. The salsa really tastes great a day or 2 after you make it, and I like it so much that I want leftovers. It's fantastic on fish, chicken, and pork. Hell, it's good to eat all by itself.
My wife just walked into my office and was absolutely shocked to see me sharing a recipe. LOL. I know you guys will love it.