Quick Pickled Pepper Onion Relish

-

“The whole trick here is to find Peppadew(R) peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sauteed onions and jalapenos into a world-class condiment.”

Ingredients

    1 tablespoon vegetable oil
    2/3 cup diced onion
    1/2 cup diced jalapeno pepper

    1/2 cup pickled red peppers (such as Peppadew(R)), diced, liquid reserved
    kosher salt to taste


Directions

    Prep : 15 m

    Cook : 10 m

    Ready In : 25 m

   1 Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.


Popular posts from this blog

Mom’s Frog Eye Salad

-
Image
Mom’s Frog Eye Salad One of the best salads I had in my life is my mom’s frog eye salad. It’s insanely good and refreshing. Check out her recipe. You’ll Need: 8 ounces of Acini De Pepe Pasta. 1 cup of pineapple juice. ½ cup of sugar. 1 tbsp of flour. ¼ tsp of salt. 1 beaten egg. ½ tbsp of lemon juice. 22 ounces of drained mandarin oranges. 22 ounces of drained pineapple tidbits (reserve the juice). 8 ounces of drained crushed pineapple. 1 ½ cups of miniature marshmallows. ¾ cup of shredded coconut. 8 ounces of cool whip. How to: First, prepare and cool the Acini De Pepe pasta according to the package instructions and rinse with cool water. Mix together the pineapple juice, sugar, flour salt and egg in a saucepan over medium high heat, cook until thick and smooth while stirring constantly. Turn off the heat and mix in the lemon juice. Once the pasta and sauce are cooled mix them together in a large mixing bowl and stir in the mandarin oranges, crushed pineapple, pinea...
Read more