So far one of my favorite things about this blog is when people ask me for ideas. I like the challenge of finding ingredients for what they want on sale and making them into something delightful.
Last week I posted about home grown veggies. One of my friends, Christy, told me that she had so many banana pepper that she was throwing them out before she could use them. First off, I would say compost them. In fact, it was her mom, during my childhood, who introduced me to composting.
I thought for a while about what to make with a plethora of banana peppers. At first, I considered a casserole with a biscuit topping, but no matter how savory you make it, that would still be pepper overload.
So I went in the direction of a relish. The coolest thing about pepper relish is that it stays good for a while. Generally when anything is cooked in vinegar, it will last a lot longer than you would think.
Banana Pepper Relish
Total Cost- $1.49
Total Cost at Average Retail- $6.34
Total Savings- $4.85
– 7-9 Banana Peppers, seeded and deveined and chopped finely (Garden FREE- Average Retail- $3.99/lb)
– 2 jalapenos, finely chopped and deseeded (Garden FREE- Average Retail $1.99/lb)
– 1 cup of vinegar (Publix Manufacturer’s Coupon $0.50 off doubled so $1.00 off from Average Retail $1.99)
– 1 tsp salt
– ¼ cup water
– 1 tbsp mustard (Publix Manufacturer’s Coupon $0.40 off doubled so $0.80 off from Average Retail $1.79)
- Cook peppers and vinegar on medium heat for 5-7 minutes until translucent.
- Add remaining ingredients and cook for 5-7 more minutes.
- Quickly strain, still reserving some of the liquid.
- Allow time to cool and transfer to an empty jar.
- Refrigerate and serve
All it takes to make a pepper relish