It took the spicy goodness of fresh chilies to kick me out of the writer’s block I have been facing as I am battling with redesigning the blog site. Ready or not, I decided I was just going to post about this awesome relish. Just a whiff of it is guaranteed to spice up your meal!
Now that V and I have started going regularly again to our local farmers market for fresh produce, I feel more in my zone. During the period when we were not able to go to the market, I signed up for the CSA box . The box was delivered right to our home and all the vegetables (rainbow carrots, shishito peppers, red cabbage, et al) were super-fresh and good, but somehow I was not satisfied. I have come to the conclusion that I need to touch and feel the vegetables and talk to the farmers to make it a personal experience. Still, I guess I should be thankful I have the option to get the CSA box if I had to. One of the several perks of living in California!
Last Saturday, V and I walked 3 miles to the farmers market and walked back with a big chili bush with green, orange and red chili peppers poking out of V’s backpack like a super cool bouquet. I was skeptical about buying the plant, but V was enamored with it, and the whole plant cost just a dollar and he said he would carry it back, so I gave in! Luckily we got a call from our super resourceful foodie friends (who are also great cooks) the next day, and within a minute, I got my recipe idea!
If you cannot handle any heat at all, I suggest you skip to the next post, because this one is SPICY!! Eat just a bit with each meal. This relish will keep in the refrigerator for a couple of weeks. In South India, it is often eaten as a side for white rice mixed with plain yogurt – the starch from the white rice and the coolness of the yogurt compliment the heat of the chilies in every way making for the perfect comfort food!
Recipe for Very Spicy Fresh Chili Relish
Courtesy of our friend, V S and Dakshin, Vegetarian Cuisine from South India
Ingredients:
- About 500 gms or 1 lb fresh green, orange and red chilies (use a thin long spicy and fragrant variety like Thai, Indian or Cayenne)
- 2 Tbsp pure organic sesame oil
- 4 Tbsp rapadura sugar or powdered jaggery (available in ethnic Indian grocery stores)
- 4 Tbsp tamarind extract (Use 2 Tbsp mixed with warm water if using a concentrate – again available in ethnic Indian grocery stores)
- Kosher salt to taste
Method:
- To prepare the tamarind extract from fresh tamarind, take a ping pong ball sized amount and soak it in warm-hot water for 10 minutes. Use fingers to extract pulp and discard the skin and fibers. If using concentrate, simply mix with warm water.
- De-stem and wash the chilies and dry them. Slit them lengthwise without splitting them fully apart and set aside
- Heat the sesame oil in a wide saute pan
- Add the chilies and cook on medium heat while turning them occasionally until they blister well on all sides (about 15-20 mins)
- Add the salt, tamarind extract and jaggery / rapadura sugar and cook on low heat until the tamarind cooks down (about 30 mins). Stir occasionally to make sure the bottom does not burn
- Switch off, bottle and store in refrigerator
Notes: Based on the spiciness of your chili peppers, you may need to adjust the amount of tamarind and jaggery up or down.
The tamarind adds a wonderful tangy note, while the jaggery / rapadura sugar adds the caramelized sweet notes, but don’t be fooled, even a slight whiff of this relish will let you know that it is hot, hot, hot! Consume just a bit with lot of starches like plain white rice or plain cooked lentils or with rice and yogurt for a flavor punch!