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This turned out so good i wanted to share it. I normally just use a good vinegar and ascorbic acid to preserve the relish but the lime juice made it insanely good.
15 jalapenos finely chopped. (seeds and white stuff inside removed)
2 habaneros VERY finely chopped (seeds and stuff removed)
4 small shallots (golf ball size or smaller) finely chopped (use about a 1/3-1/2 of a medium white onion if you dont have shallots)
The juice from 4 limes
3-4 tbs finely chopped fresh cilantro
1-2 tbs white balsamic vinegar
1/4 tsp ascorbic acid
Mix everything together and pack tight in a jar.
Leave in the fridge for at least 3 days but to me it tastes best after 7 days.
Add about 1/2 tsp of sugar if it tastes too acidic to you. Mine turned out excellent. Its not too spicy either but im using Mammoth jalapenos which tend to be on the mild side.
PS: make sure to wear gloves and wash your hands/arms very well after chopping. AND whatever you do DONT PICK YOUR NOSE, RUB YOUR EYES or TOUCH YOUR PRIVATES!!!
15 jalapenos finely chopped. (seeds and white stuff inside removed)
2 habaneros VERY finely chopped (seeds and stuff removed)
4 small shallots (golf ball size or smaller) finely chopped (use about a 1/3-1/2 of a medium white onion if you dont have shallots)
The juice from 4 limes
3-4 tbs finely chopped fresh cilantro
1-2 tbs white balsamic vinegar
1/4 tsp ascorbic acid
Mix everything together and pack tight in a jar.
Leave in the fridge for at least 3 days but to me it tastes best after 7 days.
Add about 1/2 tsp of sugar if it tastes too acidic to you. Mine turned out excellent. Its not too spicy either but im using Mammoth jalapenos which tend to be on the mild side.
PS: make sure to wear gloves and wash your hands/arms very well after chopping. AND whatever you do DONT PICK YOUR NOSE, RUB YOUR EYES or TOUCH YOUR PRIVATES!!!