Aren’t family recipes the best? I love being able to look at old recipes that my grandmother’s made. Its so interesting to me to see how foods have changed, how we eat has changed, and how its all still very much the same.
I’ve been slowly going through this old cookbook and marking items I want to make. There are SO many things that I want to work through, but since we are in a #NoSpendNovember, I’m going to limit myself to ones that I already have the ingredients for, or can be made and saved.
If you’re following me on Instagram (and you totally should be!) you have probably seen my love for Fresh Harvest, a local Atlanta company that delivers organic, locally grown produce. Recently I got a bag of red serrano chiles. Now, I LOVE spicy food but my family does not. So I wasn’t quite sure what I was going to do with a bag of hot peppers. Then as I was going through my grandma’s cookbook, which I have lovingly named Big Red, and found a recipe for Pepper Relish. It was a canning recipe so I had to do a little bit of math to scale it down. And by that I mean, I made my husband do the math. Canning is something I WANT to be good at and do more of, but I’m not there yet. So one jar at a time! I think the best part of this recipe is how different each jar can be. You can change up the peppers and the vinegar to whatever you have. Every pepper is going to be sweeter or hotter than the one before, and there is no way of knowing until you cut into it! Surprise! It can be used in so many ways too. I’ve used it in place of a dressing on salads and veggies. Its great on sandwiches and burgers. Its great drizzled over whatever meat you have on your plate. For the holidays, it would be great over one of those cheese balls with crackers! My husband’s only complaint was that it made the house smell like vinegar until the next morning…so prepare your nostrils for that!
- 1/2 onion
- 10-12 red serrano peppers, stems and seeds removed
- 1/4 cup sugar
- 1 cup vinegar
- 1 tsp salt
- Finely chop the onion and peppers. I use this awesome chopper to keep the onion tears and pepper hands at bay.
- Cover onions and peppers with hot water and let sit for 3-5 minutes. Drain.
- In a small saucepan, add onions+peppers, sugar, salt and vinegar. Boil for 20 minutes.
- Pour relish into a jar, and let it cool before storing in the refrigerator.
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