Red Pepper Relish

Chef says: “This stuff is amazing. It’s great on a fried egg sandwich, grilled fish, and even bratwursts. Maybe even on hot dogs?” To that I say a resounding YES. Nothing is bad on top of a hot dog. It’s a HOT DOG for goodness sake. And now I know what I’ll be topping mine with next time.

1 tablespoon olive oil
1/2 small red onion, small dice
2 garlic cloves, minced
salt to taste
1 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/2 cup packed brown sugar
1/2 white wine vinegar
1/2 cup chopped cilantro
1/2 cup fresh OJ

  1. Heat a medium saucepan over medium low heat and add olive oil.
  2. Add onion, garlic, and a pinch of salt and cook until it becomes slightly softened.  Add bell peppers and jalapenos and cook for 2 more minutes.  Add coriander seeds and cook for another 30 seconds.
  3. Add the sugar and vinegar and cook., stirring, until the sugar is dissolves.
  4. Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes.
  5. Remove from heat and allow relish to cool to room temperature. Season with salt and fold in cilantro. Refrigerate for up to 1 month.
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Filed under Relishes, Sauces, Veggies

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