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