We have a cute little vegetable garden in our backyard and we all as a family love to grow a variety of vegetables during Spring and Summer. Some of the vegetables which has done well are Tomatoes, zucchini, cucumbers, eggplant, okra etc. One vegetable which we are able to harvest in abundance is peppers. Especially the hot peppers. We have thai chillies, jalapenos, bell peppers and habaneros.
This December was quite warm and we had over 7 degrees during Christmas 🌞 with the result we were harvesting habaneros by the dozens. These are juicy and extremely spicy habaneros and we could not use them fast enough. We strongly believe food should not be wasted, especially the ones we have grown in our backyard with a lot of love and attention 😇
Habanero relish – this will stay well in the refridgerator and can be ‘preserved’ until the warm months. This was one of the easiest dishes I have prepared. The relish has a spicy and a sweet touch with the addition of honey.
Vegan choice – use Maple syrup in place of honey
There are only 2 ingredients –
- White vinegar
Boil the vinegar with the honey. Pour on top of sliced habaneros until the peppers are covered. Put a lid and let the pepper soak for 24 hours. Transfer the peppers to glass jars and refridgerate.
This pepper relish can stay good in the fridge for up to 6 months.
Use these to top sandwiches, wraps and even burgers. They are super spicy and absolutely delicious 🌶🤯