Red Pepper Relish

This recipe is straight out of Michael Symon’s book “Live To Cook” and it’s one of my favorite condiments to have in the fridge. The only difference is I used one of my home-grown habanero peppers instead of two jalapenos and rice wine vinegar instead of white wine vinegar.

RECIPE

1 tablespoon olive oil

1/2 small red onion, finely diced

2 garlic cloves, minced

Kosher salt

2 red bell peppers, cored, seeded and finely diced

2 jalapenos, seeded and diced (or one habanero)

1 tablespoon coriander seeds, toasted

1/4 cup packed dark brown sugar

1/4 cup white wine vinegar (or rice wine vinegar)

1/2 cup fresh squeezed orange juice

1/2 cup chopped fresh cilantro

Heat a medium saucepan over medium-low heat. Add oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt to sweat and soften onions, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add coriander seeds and cook for another 30 seconds.

Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from heat and allow the relish to cool to room temp. Season with salt to taste and fold in the cilantro. Refrigerate for up to one month.

Then add to eggs, sandwiches, hot dogs, grilled fish, bbq and of course burgers…

*Note the english muffin used instead of a normal bun. Make sure you try that!

Habanero Life (Hot Sauce)

It’s been about three years and my quest on trying to make great hot sauce continues, this new recipe takes the taco. I’ve tried using everything from ghost peppers, Thai chilies and jalapenos but growing my own habanero peppers (with their unique fruity but spicy as hell flavor) and adding fresh vegetables makes this sauce in a league of it’s own…

*I have more bottles and peppers so hit me up (vince.domingo@gmail.com) if you want to buy ($5 a bottle) some fresh homemade habanero hot sauce!

Fresh Raspberry Vinaigrette

This vinaigrette is great for the summer since raspberries are in season.

Just add 1/2 cup of fresh raspberries, 1/2 tablespoon of dijon mustard, 3 tablespoons of balsamic viegar and a pinch of salt and pepper in a food processor.

Then slowly mix in 3/4 cup of extra virgin olive oil.

Pickled Peppers

Good condiments are a great way to compliment any dish. And for some dishes, condiments actually complete the meal by livening up bland food. I’m not just talking about the bottles of Tapatio, Sriracha, soy sauce, etc. in your refrigerator. All those are a given but there’s a whole world of condiments that are easy to prepare and necessary for any Foodbeasts out there. One of my all time favorite condiments are pickled peppers.

This works with any pepper but I like using Serrano’s because they’re a little hotter than a jalapeno but won’t kill your taste buds like a habanero.

In a little jar I’ll put one teaspoon of salt, one teaspoon of sugar, one part hot water to dissolve the salt and sugar then 3 parts vinegar. Add the sliced chilies

These two jars will last me about a month before I have to make a new batch