Dad’s Green Chili Relish
Dad made a batch of green chili relish which will be eaten later today as toppings on homemade chili cheeseburgers.
- 1 jalapeño pepper (Scoville scale 2,500–10,000)
- 1 poblano pepper (Scoville scale 1,000–1,500
- 1 cubanelle pepper (Scoville scale 100 – 1,000)
- 1/4 red onion
- 2 cloves garlic
- 1 good pinch kosher salt
- olive oil
1. Select some fresh peppers. These are from a farm stand in New Jersey. This recipe requires 1 of each pepper and is sufficient for 4 burgers. You can scale up the recipe easily (e.g. 4 of each pepper, a whole onion, 8 cloves of garlic), but don’t crowd the pan. Cook in batches.
2. Dice the peppers. Not too big, not too small. Chop the onion and garlic to a similar size. All of the ingredients should be the same size to cook evenly.
3. Sweat the peppers, onions and garlic in a splash of olive oil. Add a good pinch of kosher salt. Sweat the ingredients to release the flavors. Don’t sautée them. Don’t fry them. Sweat them gently. This will retain moisture while releasing flavor.
4. The relish is ready to go. Use it on your chili cheeseburgers!