No words of wisdom today, just a wonderful summer relish, and a really bad pun
Spicy Peach Relish
for every 4 medium peaches:
1 bell pepper (red is the best aesthetically, but any sweet bell will do)
1-2 hot pepper of choice (I used Shishito because that's what I have growing)
1 small sweet onion
1 medium cucumber
Zest from 2 limes
1/4 cup peach preserves
1 T balsamic vinegar
Juice from 2 limes
2 tablespoons minced fresh mint or cilantro (flavor will be quite different depending which one you use)
1/4 teaspoon salt
Peel, seed and finely dice all fruits. For a hotter relish, don't seed the hot peppers. If you don't want your relish too hot, seed the peppers, or use only some of the seeds.
Heat the brine, pour over fruit mixture, put in fridge overnight. Ladle into sterilized jars and heat seal.
A tweep asks "okay to put in fridge overnight, rather than hot mix into hot jars?" Someone correct this if it's wrong-- do I need to reheat? Don't want to kill anyone! @Canvolution says "make it a fridge relish; can't tell how acid it is with all those veg!"
Serve with chicken or seafood, or over a leafy salad.
15 hours ago