I was going to declare I am officially on a summer strawberry condiment kick but it’s actually more like a tear.
Last week I posted and boasted about the fruity and tangly loveliness of homemade Strawberry Ketchup. Strawberry ketchup is so last week. I’m on to this pretty and delicious relish perfect for hot dogs, sausages and burgers.
This past year roasted jalapeños have become my new favorite ingredient. From roasted jalapeño hummus to roasting the jalapenõs to add to pineapple sake sangria , pre-roasting the peppers can add fabulous flavor to both sweet and savory recipes.
This relish comes together in a jiffy. 40 minutes and you’re done. Removing the seeds and ribs from the jalapenõ peppers does away with most of their heat. While you’re handling the peppers, for God’s sake whatever you do not NOT touch your eyes. Wash your hands throughly after working with them.
This condiment packs both sweet and spicy flavor. A sexy standout on any barbecue condiment table.
Roasted Jalapeno Strawberry Relish
Ingredients
- 4 fresh jalapeño peppers
- 1 small sweet onion
- 2 tablespoons olive oil divided
- 3 cups fresh strawberries
- 2 tablespoons white granulated sugar
- 3 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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Halve the jalapeños. Remove the seeds and ribs.
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Place the halves on the prepared baking sheet and brush with 1 tablespoon of olive oil.
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Place in oven and roast for 30 minutes.
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Remove and when the peppers are cool enough to handle, dice them into little pieces.
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Peel and dice the onion.
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Wash the strawberries and pat dry. Cut off the stems and dice the strawberries in small pieces.
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Heat the remaining teaspoon of olive oil in a skillet.
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Add the onion and cook, stirring occasionally until the onion pieces become transparent.
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Add the strawberry pieces and mix to combine. Sprinkle the sugar over the top of the mixture, stir to combine.
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Stir in the roasted jalapeño pieces.
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Bring to a boil. Lower the heat and simmer for 15 minutes.
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Stir in the vinegar and cook for another 3-5 minutes.
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Season with kosher salt and freshly ground pepper.
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Remove from heat let cool completely.
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Serve immediately or transfer to a lidded jar and place in the refrigerator until ready to serve.
