Jalapeño Relish

Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

• ¾ lb. jalapeño peppers
• 1 medium yellow onion (about ½ lb.)
• 4 medium carrots (about ½ lb.)
• 1 large red bell pepper, stem and seeds removed
• 3½ cups sugar
• 2 cups apple cider vinegar
• 1 tblspn. yellow mustard seeds
• 1 tblspn. dill seeds

Cut jalapenos in half, remove seeds and membranes, and julienne cut (¼ strips). Be sure to wear rubber gloves when handling the chiles!

Clean and julienne cut remaining vegetables.

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.

Add spices and continue to simmer for 30-40 minutes.

Remove from heat and cool to room temperature. Relish will thicken more as it cools.

Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.

,Regular Recipe 11,Grilled Navajo Chicken on Fettucine,

This pasta has always been a best seller at the restaurant. We make it with grilled chicken