Charred Jalapeno Relish
Father’s Day is upon us, and what Dad doesn’t love hot dogs on the grill? This smoky, spicy and sweet relish really kicks it up a notch. It’s the perfect complement to these uncured Burnt End Links infused with smoked beef brisket.
- 2 Jalapeno peppers
- 1/3 Cup Chopped ‘Bread & Butter’ Pickle Slices
- 3Tbs minced red onion
- 1Tbs Pickle Juice
- 1Tsp Apple Cider Vinegar
- 1Tbs Fresh Dill Finely Chopped
- Generous Pinch Of Salt
Place Jalapeno peppers on the grill and grill each side until the outside skin becomes charred and the pepper has softened. Remove to cutting board. Using the back of a spoon, scrape the blackened skin from the pepper and discard. (Some of the blackened bits will remain) For a less spicy relish, remove some or all of the seeds. Finely chop. Mix all ingredients together and season with a generous pinch of salt. The relish may be used right away, but it is best when allowed to rest for an hour.