by Jane Adams
It was the end of the end. All that was left of the once succulent and prolific tomato vines were brittle twigs, stiffened by the frost. The remaining deflated tomatoes hung from the brown branches like flattened clocks in a sparse Dali landscape. I had been in denial and refused to remove the garden refuse and admit final defeat. But I could deny it no more; the vegetable garden was done. All that was left was compost.
It was the end of the end. All that was left of the once succulent and prolific tomato vines were brittle twigs, stiffened by the frost. The remaining deflated tomatoes hung from the brown branches like flattened clocks in a sparse Dali landscape. I had been in denial and refused to remove the garden refuse and admit final defeat. But I could deny it no more; the vegetable garden was done. All that was left was compost.
| But as I cleaned up the remains, I noticed a few small flecks of color on the ground. Stray peppers, hidden by the wreckage, still fairly plump and firm with ripeness, precious capsules of the last few potent rays of late summer sun. |
Jalapenos, banana peppers, green peppers, cayenne, and even a few habanero. What to do with these little gems? How could I preserve them for a cold winter’s supper?
Then a thought occurred to me - sub relish. It’s easy to make and also easy to preserve by canning.
The spiciness of the hot peppers warms the body and soul, and reminds me of a summer day at the beach. It can go on anything - box lunch sandwiches, cream cheese with crackers, a dollop on a rice, bean or lentil side dish for spice. It can be added to plain hummus for flavor either mixed in or placed on top as a garnish.
I set to making the sub relish. After about an hour I had five small jars canned. One to use and one to slather on mid-winter sandwiches and dishes. The work took my mind off the impending winter and I had some holiday gifts for friends and family.
Later that week, I found some a few more peppers in the garden and special on local late season peppers at Karn’s. Looks like a few more batches might be forthcoming... I hope the relatives enjoy it as much as I have!
Then a thought occurred to me - sub relish. It’s easy to make and also easy to preserve by canning.
The spiciness of the hot peppers warms the body and soul, and reminds me of a summer day at the beach. It can go on anything - box lunch sandwiches, cream cheese with crackers, a dollop on a rice, bean or lentil side dish for spice. It can be added to plain hummus for flavor either mixed in or placed on top as a garnish.
I set to making the sub relish. After about an hour I had five small jars canned. One to use and one to slather on mid-winter sandwiches and dishes. The work took my mind off the impending winter and I had some holiday gifts for friends and family.
Later that week, I found some a few more peppers in the garden and special on local late season peppers at Karn’s. Looks like a few more batches might be forthcoming... I hope the relatives enjoy it as much as I have!
Sub Relish
4. Stir, adjust seasonings to taste.
5. Bring to a boil and simmer for 10 minutes.
6. Preserve by canning or keep in tupperware in the fridge.
Keeps in fridge at least two weeks.
- Clean, de-seed, and coarsely chop a mix of peppers from the garden.
- Fill up your food processor with the peppers. Blitz until peppers are finely chopped.
- Put in sauce pan.
- a half cup white vinegar or red wine vinegar
- a teaspoon sugar
- a teaspoon black pepper
- a tablespoon granulated garlic
- two teaspoons salt
- two heaping tablespoons chopped garlic from a jar or fresh garlic
- a tablespoon olive oil
4. Stir, adjust seasonings to taste.
5. Bring to a boil and simmer for 10 minutes.
6. Preserve by canning or keep in tupperware in the fridge.
Keeps in fridge at least two weeks.
RSS Feed