One of my favorite restaurants/bars in Saint Petersburg, FL is O’Maddy’s, on the water in Gulf Port.  Just about every time I eat there I get the fish spread appetizer which they serve with a great jalapeño pepper relish.  I decided to try my hand at making my own.  It took a number of trials and modifications but I think I have it down now, see below.   O’Maddy’s relish is not canned or cooked but served fresh.  My recipe is for a preserved relish so the peppers are “cooked” in the preserving process and therefore have a slightly different appearance, but the jalapeño flavor shines through.  It has a kick but is not overpowering.   Of course, the “heat” depends on the batch of peppers you have which can vary greatly.  The relish makes a great topping for dogs, burgers, sandwiches and salads as well as fish.

Ingredients:

• 30 Jalapeño peppers
• 2 Cups Apple Cider Vinegar
• 2 Cups Water
• 2 Cups sugar
• 2 Tablespoons kosher salt
• 1 Teaspoon ground peppercorns
• 2 Teaspoons ground cumin seed
• 2 Tablespoons finely chopped parsley

Start by washing and cutting the stems off the peppers, then slice and remove the seeds.   Put the peppers through a food processer to obtain fine pieces.  Put back in the processer in batches that half fill the processer and puree.

Pour the vinegar, water, sugar, salt and spices into a large pot.  Bring the mixture to a boil and simmer for 10 minutes.  Taste the brine before it gets too hot and adjust the ingredients to your taste.  Add the pureed Jalapeños and return to a boil.  Turn off the heat and allow relish to steep for at least an hour.

Place the canning jars and lids in simmering/boiling water for 5-10 minutes for sterilization then let them cool until ready to fill.  Fill the jars with the jalapeño relish to within 1/4 inch of the top.  I like to leave just a bit of the “broth” on the top.   Put on the lids and screw the tops on just hand tight.  Place the jars in water and bring the water to a simmering boil for ten minutes.  Remove the jars from the boiling water and set on a towel to cool, then tighten the lids.  Make sure you hear a “ping” from each jar assuring a good seal.

Makes about dozen 4oz jars.

RO 11/16