I adapted this smoky relish from a new canning & preserving cookbook I picked up at a Labor Day sale this year.
Adapted as in I don't follow direction well all the time and make it up as I go :)
Oh mama this relish has some serious kick!
I can see my husband enjoying this with a little cream cheese on a cracker or a nice crusty bread topped off with this kickin' smoky relish! I'd try it too but he is more of the spicy lover in the family.
Ok so if you want to make it Angie's adapted way this is what you're going to need. If not pick up the book and make it according to them :) Pickled & Packed
What you need:
4 large jalapenos or like me I had 8 small jalapenos
2 purple onions, sliced thinly
3 cloves garlic, minced
1 tablespoon sugar
2 tablespoons tequila
3 tablespoons honey
1 lime, the juice
3 tablespoons olive oil
How to make it:
Add a bit of oil to a pan, get that pan nice and hot, blister the jalapenos until blackened.
Set aside to let cool.
Turn the heat down add 3 tablespoons of olive oil to the pan
Put your onions and garlic into the pan, sprinkle with sea salt
Cook for 5 minutes
Add in your remaining ingredients.
Roughly chop up your jalapenos and add into mixture
Cook for 10 minutes, be careful not to burn them.
Place into a clean container.
Should keep in fridge for a couple weeks.
Or feel free to process in a canning water bath for 20 minutes. That will keep for a year.
*if storing in the fridge make sure to let it cool before placing in the fridge.
Top this on a burger, meatloaf, sandwich, or what we most likely will be doing is slathering a bit of creamy cheese on a warm slice of crusty bread and top with this smoky, spicy jalapeno relish.