The RV Chronicles — Stained silk and happy tears (Recipe: Fiery Jalapeno Relish)

Most people would chalk up a chili-stained silk shirt as an unfortunate incident. When said blotch comes two bites prior to a glob of mustard to the pants, it becomes a bad lunch.

But not for me.

After tweaking my Fiery Jalapeno Relish, I was bound and determined to celebrate the new baseball season in ballpark style (sans the suds) – at the office.

Sure, I wore my lunch for the remainder of the afternoon and it’ll cost me extra at the dry cleaners this week. But the zesty combination of spicy-tart with a tiny hint of sweet had me crying.  Joyful tears.

Use this condiment wherever you might use pickle relish – on a hot dog or hamburger, or as an add-in to deviled eggs or potato salad.

Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?

Fiery Jalapeno Relish

Fiery Jalapeno Relish

Fiery Jalapeno Relish — Eat it and weep. Happy tears, of course.

5.0 from 1 reviews
Fiery Jalapeno Relish
 
Fiery Jalapeno Relish — Eat it and weep. Happy tears, of course.
Author:
Recipe type: Condiment
Ingredients
  • 1 cup – Pickled jalapeno slices
  • 2 TB – Liquid from pickled jalapenos
  • 2 – Garlic cloves, minced
  • 1 – Chipotle en adobo
  • 1 – Dried chile de arbol (or 1 tsp cayenne)
  • 1 TB – Onion powder
  • 1 TB – Chile powder, preferably ancho chile powder
  • 2 tsp – Sugar
  • 1 tsp – Salt
Instructions
  1. Place all ingredients in a blender and process until finely diced.
  2. Refrigerate for at least 2 hours to allow flavors to meld.
  3. You're welcome.

 

Comments

  1. I’d happily wear this all day just to have a bite. Definitely putting this on my to try list! And a tip from a 4 year old: turn the shirt backwards. That way you don’t have to look at it all day. Yes, my daughter was and still is a slob and started this trend in her preschool class 21 years ago. Inside out also works pretty well, too!

    • adamjholland says:

      Oh, Abbe. It’s a shirt that I bought when times were … Well, hell. They weren’t better, but I have this thing about silk (and linen) shirts. I was walking around work with two stains — just like a four-year-old who doesn’t give a rat’s furry behind. (But, it was worth it in the end!)

  2. So many times I’ve commented and complained after a spill on my shirt “worse than a baby!” :) And so many times it’s been very worth it. This sounds very spicy hot, but I’d still love to give it a try. Yay for baseball season. Today was opening day at Coors Field.

    • adamjholland says:

      It’s fiery. But using pickled jalapenos tones it down (try the ‘tamed’ jalapenos if you’re not a chile head). Good luck to your Rockies. :-)

  3. You can’t beat a good dog. We were just talking about picking a date to make our yearly trip to our local farm team park!

    • adamjholland says:

      Oh, Debra. I already have tickets for three teams and plans for three more. I truly love The Game. I hope all is well with you.

  4. Oh my this looks delish – in fact, I’m cooking up a pot of beans tomorrow because it’s about the rain and be cooler for a day. I think topping those beans with this relish (or chow-chow as we would call it) will be the perfect addition!

    • adamjholland says:

      What’s up with chow-chow, Kelli? I’ve always avoided it. Is the name getting to me? Here’s hoping for blue skies in Oklahoma. :-)

  5. These great sounding recipes just keep coming!
    Cannot wait to try this.
    Go Mariners!

    • adamjholland says:

      OK, Jill. I really do appreciate you stopping by here. In fact, I like you. A lot. Still, don’t count on this first series of 2016. My Texas Rangers will win this division. ;-)

Trackbacks

  1. […] time a year ago, I was dining on a marvelous Fiery Jalapeno Relish-topped hot dog while following my Texas Rangers on the Internet. My 2017 Opening Day was better — […]

Speak Your Mind

*

Rate this recipe: