With so many hot peppers filling tables at the markets I can't help but pick more up each week. The Aylmer Sales Barn is always a great place to source bushels of peppers from sweet bells and shephards to the blackish-purple poblanos and red crimson hots. A few farmers and home gardeners are also trying their hands at growing different varieties of chilis and the variations are all welcome in my larder because just about every global cuisine utilizes heat and spiciness in some way - with flavours and aromas from more than just green jalapeños.
After all the salsa, stuffed peppers, pickled peppers, drying, plastic gloves, can't-fall-asleep-because-my-hands-are-on-fire, chili-steeped vodka, and especially the 'how hot is it?' game, it's nice to play with a recipe that uses a large amount of chilis with only minimal work required. Fermented hot pepper relish has quickly become my new favourite go-to condiment.
Encompassing everything I like in a rustic sauce (salty, fresh, fruity, spicy, smoky & tangy), the relish is a great accompaniment to chicken, sausages, burgers, steak, perogies, nachos, eggs, or spread on a sandwich. Because it is fermented for just a couple of days, the relish retains the fresh vegetal flavours at the same time it matures and ripens.
Eating. Drinking. Sharing.