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Preserved Pepper and Herb Relish
Executive Chef Cassidee Dabney is quick to tell you that a great sauce can make all the difference in elevate a simple steak, chicken or veggie dish to restaurant quality. Try one of her favorite quick and easy sauce recipes to take a few of your favorite barbecue dishes to the next flavor-filled level!
Preserved Pepper and Herb Relish
Ingredients:
2 cups thinly sliced sweet peppers
2 cups white wine vinegar
4 Tablespoons salt
4 Tablespoons sugar
Pinch of ascorbic acid
Olive oil (for covering)
1 cup fresh basil
1 cup fresh dill OR parsley
To make:
Thinly slice the sweet peppers to 1/8 of an inch thick using a mandolin.
Combine white wine vinegar, salt, sugar and ascorbic acid.
Brine the peppers in that liquid for 24 hours.
Strain off the liquid and place the peppers in a container.
Cover the peppers completely with olive oil and store in the refrigerator overnight.
The next day, wash and chop your basil, along with your dill OR parsley.
Strain the peppers from the olive oil in a separate container and roughly chop.
Combine the chopped herbs and peppers with a few tablespoons of oil from the peppers.
Season to taste, and spoon over your favorite grilled meats and vegetables.