I grew up with that basic relish on our table and every local seafood restaraunt table, so I don't need to try it again. It is just as good or better with less sugar or no sugar. But your tastebuds may vary.
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Datil Pepper Relish
- Thread starter NatGreenMeds
- Start date
I grew up with that basic relish on our table and every local seafood restaraunt table, so I don't need to try it again. It is just as good or better with less sugar or no sugar. But your tastebuds may vary.
The NatGreenMeds recipe is the #1 post of this thread.
I used it to make a 3 pint batch last night.
I'd like to let it age a few weeks, but after sharing with a few co-workers at lunch today, I now only have 2 pints remaining....and I don't think those are gonna last very long either.
Their most common comments were..."outstanding & awesome"
I guess it goes without saying ..that we think its a very good recipe.
CM
I used it to make a 3 pint batch last night.
I'd like to let it age a few weeks, but after sharing with a few co-workers at lunch today, I now only have 2 pints remaining....and I don't think those are gonna last very long either.
Their most common comments were..."outstanding & awesome"
I guess it goes without saying ..that we think its a very good recipe.
CM
This stuff was great after I first made it but it's off the chain after a month. I opened a new jar yesterday and the flavors had come together and it's unreal. I've used it mostly on eggs. I like to make mayo biscuits topped with gravy, then layer on about 5 strips of bacon, then 2 eggs over easy, and top with this relish. OMG!!!