Tags
apple cider vinegar, brown sugar, garlic cloves, mango, onions, relish, serrano chiles, sweet peppwr
Sweet & Spicy Sweet Pepper Relish
Ingredients:
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
1 2-inches ginger, julienne
2 cups chayote, shredded
2 cups carrots, shredded
1 cups sweet peppers (red, yellow, orange) julienne
4 serrano chilli, julienne
1 cup mango, shredded
1 cup apple cider vinegar
2 tablespoon brown sugar
1/2 teaspoon kosher salt
Mix the vinegar and brown sugar. Set aside.
Slice and shred the vegetables. Boil 5-6 cups of water, add onion, garlic and ginger. Return to boil then add all the vegetables except the mango. Let it boil for 1 minute and then turn off and let it stay for 1 more minute. Drain the water and add the mango. Let it cool for 15 minutes.
Using a dish cloth squeeze out the water from the vegetables. Then add vinegar mixture. Using a wooden spoon press down to soak up the vinegar mixture. Keep it the fridge for 3-4 hours before serving.
*I got this recipe from my mom. I just added a few of twist of my own and of course what I have in the pantry. I bought 2 pounds of sweet peppers and relish came to mind and my mom always makes it and I just eat. I brought it to a friend’s house and they have been asking for the recipe. Finally ask my mom via phone and made it. It’s good with tacos, meat, salad and on everything. enJOY!!!
Is it like atsara? But you added a lot more fun “twists”. I can imagine how your version tastes like, very yummy. I saw green mango in the photograph. Is that what you used?
Actually it’s inspired from “atsara” but I could never find a green papaya so my mom taught about using chayote which that looks like a green mango in the pix. I used the ripe Mexican mango and added it last. I wish I could also find green mango too…I missed it so much!
Very pretty and sounds incredibly tasty. I would definitely eat this and serve it to my friends.
Thank you Richard! It is tasty and simple and I had friends over and gave them a bottle each to bring home
How long will this keep? Refrigerated or not?
You can keep it at room temp for a couple of days or in the fridge good up to 7 days. The veggies are blanch and apple cider vinegar preserves it.
Thanks!
I was the lucky recipient of two jars of this from Joy. It hits just the right balance of flavors, and is somehow smoothly tangy, fruity and a little spicy all at once. My family devoured it first with cream cheese and crackers (the idea is strange, but it was delicious), then as a garnish on burritos, then in sandwiches, then next to meat, then.. lots of straight forkfuls. A very versatile and delicious condiment that my whole family now plans to cook regularly. Thanks to Joy!
I did too top with tacos. Usually back in the Philippines we eat with grilled meat but we made it with green papaya but I couldn’t find any around our area. It was my mom’s idea to use chayote…brilliant idea. We all enjoyed it