Pepper Relish

I have to admit that sometimes I open my farm box and sigh, thinking, more jalapeños? I've diced them for tacos, salsas and slaws. I've stuffed them with things and broiled them. I've grilled them. I even started munching on them raw, some of them really aren't very spicy. Then I got a little overwhelmed and started tucking all the peppers in a crisper, pretending like they weren't there.

The farm box is nice because it expands my horizons in multiple ways, giving me stuff that I might not buy, but that I end up loving! But sometimes it gives me an entire crisper full of peppers that I'm not sure what to do with.

So with the peppers on my mind, I opened my fridge and started poking around. I saw italian sausages. I thought about sandwiches. I thought about condiments...and I came to conclusion that relish making would commence.

This easy relish is great on italian sausage sandwiches.

Pepper Relish

5 - 10 peppers (I used 4 Anaheim, 1 jalapeno, 2 green peppers & 2 banana peppers), seeded and chopped (about 1/3 to 1/2 inch pieces, more or less)

1 red onion, finely chopped

4 T Olive Oil

1.5 T white vinegar

1 T brown sugar

5 shakes of tabasco

2 tsp salt

freshly ground pepper

In a large skillet heat the olive oil over medium  to medium-low heat. Add the onion and stir frequently until translucent. 

Add the peppers, salt, vinegar, brown sugar, tabasco and a couple of grinds of pepper. Stir frequently until the peppers are soft and cooked through.  Add more vinegar, tabasco or sugar, to taste.