Friday, July 29, 2011
James Beard's Scorpion Jalapeno Relish
Some 30 years ago, I remember my own dad toiling away in the kitchen, chopping tomatoes, peppers, and onions by the potful. I was only passively interested in its creation (much like my own kids this very day). But when it was done? No finer concoction has ever adorned a tortilla chip.
And despite it's menacing name, it's not particularly hot. It's sweet, with a nice acidic tang, and a mild kick. The recipe, below, was given to me by my dad. I can't seem to find any history on it, nor the cookbook it came from anywhere on the internet (a rarity these days). My adaptation is below.
5 pounds ripe tomatoes
2 medium onions
1 cup sliced jalapenos, most seeds and veins removed
2 bell peppers
2-3 coarsely chopped garlic cloves
1 cup apple cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon chile powder
1/2 teaspoon ground black pepper
You can eat it fresh at this point, or if you want to can it, use standard waterbath canning techniques, using pint jars with about a quarter inch headspace, and simmer for 15 minutes.
It was my first attempt at waterbath canning, and so far, so good -- the seals are all tight and I can look forward to the taste of summer all year long. Thanks, Pop.