This recipe is for a condiment made of Corno de Toro and Hungarian peppers, but you could use other types if you wish. Use this to top sandwiches, grilled meats or fish such as swordfish or halibut, or on sausages.
INGREDIENTS:
2-3 large Corno de Toro peppers (about 1 pound) 7-10 Hungarian peppers (about 1 pound) 1 medium white or yellow onion, cut into ¼-inch dice ¼ teaspoon Pimenton de la Vera (smoked Spanish paprika) 10 black peppercorns, toasted in a dry skillet until very fragrant 4 basil leaves, or 1-inch sprig fresh rosemary, or 2 sprigs fresh thyme, or several sprigs of cilantro ½ cup sugar 1 cup white balsamic vinegar Olive oil if neededMETHOD:
If you wish to (this is an optional step to add a grilled aroma/flavor to the relish, and can be skipped without deleterious effects to the dish), heat a grill. When hot, lightly oil the outsides of 1 Corno and 3 or 4 Hungarian peppers. Place on the hot grill and cook long enough to add charring and blisters to the outside of the peppers without cooking them enough to add any soft spots. Remove from the grill and cool the peppers.
Cut all the peppers to ¼-inch or slightly smaller dice, after discarding the seeds and ribs.
Add the sugar and the vinegar to a sauce pot large enough to hold all the ingredients. Bring the sugar and vinegar to a boil, then add the Pimenton and cook until the liquid has reduced by 25%. Turn the heat down to a vigorous simmer.
Add the herb sprig of your choice and the peppercorns, then the onions. Cook until the onions are translucent. Add the peppercorns and the diced peppers. Stir gently and lower heat to a gentle simmer. Cook, stirring occasionally to submerge the peppers, until the peppers are cooked but still retain some crunch.
Strain out the peppers and onions, discard the herb sprigs, and cook the liquid in the pan down until it begins to thicken a bit and is lightly syrupy, or if you want something like a hot dog relish, go ahead and reduce the liquid to a complete syrup. Allow to cool, and then mix with the peppers and onions. Taste a peppercorn-by now they should be soft and only mildly peppery-and if they are not too strong leave them in. Otherwise fish them out and discard.
The relish is ready to use. It will keep a week or so in the refrigerator.
Chef’s Notes: Make this with or without grilling any peppers. You can broil them or use tongs to hold over an open burner if you wish, also. Use different peppers, and if you like it hot, add some thick walled spicy peppers such as jalapeño or serrano. Different colors are nice, and if there are green ones that will add some different flavors as well. If you like things a bit more tart/less sweet, reduce the sugar by a couple tablespoons, and you could use a white or plain vinegar for a more assertive flavor.
Yield: Around a pint
Source: Chef Andrew E Cohen
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