Jalapeño relish

Jalapeño relish

By
From
Deep South
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
25g shallot, finely diced
a little vegetable oil
200g see method for ingredients, finely diced
4 teaspoons pickling syrup
50g jalapeno chilli pepper, deseeded and finely diced

Method

  1. Sweat the shallot gently in a small pan with only enough oil to coat the pan. When translucent, add the watermelon rind, syrup and jalapeño pepper. Cook for 10–15 minutes, until the syrup has reduced and all the ingredients have come together. Serve at room temperature.
Tags:
American
Southern cooking
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