Today, I picked our Cherry Bomb peppers to make the Southeast Asian Chile-Garlic Relish. I minced 2 heads of garlic--which is a sneeze inducing amount!
The relish is so simple, but so tasty! It keeps in the fridge for a long time and can be a condiment or added into all kinds of recipes. Later, I put it into quart jars for easier storage.
Another recipe in the book uses some of the relish and some of that minced garlic to make an amazing stir-fry type sauce called Sweet Chile-Garlic Sauce. It is prettier in real life with the light streaming through it. I wish you could have a taste! I really enjoyed licking out the pot after bottling it. Again, this keeps in the fridge for a long time without need for canning. (However, I wish there were directions for canning it as I would love to share it with family and friends!)
I have to get some chicken or pork and make up a stir-fry soon with some of our sweet peppers too.
I highly recommend both of these recipes. Over the next few days, I'm going to try a couple more recipes from the book and will let you know how they work for me.
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2 comments:
Gorgeous little peppers. I have a microplane and I always grate my garlic. I chop off the pointy end and hod the root end and you can pretty much grate it all. It does look lovely in the jar.
Oh our Library has a copy of this book, so I have placed a hold. Thanks for the information.
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