Directions: |
Directions:Cut all of your peppers and onions. I remove the cap and steam, slice down the middle and wash the pepper under a faucet to remove the seed pod and white membrane inside. That is where the heat of a pepper lives and in this particular recipe I recommend removing all of the heat. I do a small dice on the peppers, I find it gives the best consistency but go as large as you like. Keep the pepedew peppers separate from the rest because you will add them last. Slicing them can be tricky because they are pickled, use a sharp knife and cut skin side up if they are beginning to "smash".
In a large pan add your oil over a medium high heat. Add your onion, sweet peppers, jalapenos, and salt (save the pepedew pepers and the brine on the side).
Stir constantly and cook until the onions are tender and translucent. Anywhere from 10-15 minutes. What you want to do here is make sure all of water in the peppers and onions is sweat out and evaporated. The picture of me giving you a thumbs up is right where that looks.
Add the pepedew peppers and cook for 1 minute. Add the sugar brine and turn off the heat but leave on the burner. Let everything cool down to room temperature while stirring often to make sure nothing sticks or carnalizes.
Place in jar and can be kept in refrigerator for up to a couple of months, longer if you can the jar. |
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Notes: |
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Notes: Side note: I love this stuff. It is great on eggs, hot dogs, chicken, on top of veggies, and just about whatever you think could use a little extra flavor.
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This recipe for Sweet Pepper n' Onion Relish is from