Peach, Yellow Pepper, and Thai Pepper Relish
Posted on 26 August 2010
My latest pastime is to neglect the blog and then to backdate posts to catch up. Because, you see, I am still cooking, but have the galling audacity not to share with you. It’s like blogging, but not actually in real-time.
I promise that I wasn’t taking you for granted, although it may have seemed as though I have been. You see, I have a problem with work-life balance. I also have a problem with overextending myself. I also have a problem with choosing to sleep during the little free time that I have had.
But I promise promise promise to be better. Promise.
Also, if groveling doesn’t work (and I suspect it won’t), then this appropriately named “sun” relish may do the trick.
Because there is no way that you could feign indifference after a taste of this irresistible blend of luscious peaches, citrine sweet peppers, and fiery Thai peppers. Whether it’s straight out of the jar, spread on toast, or, best of all, served on a cheese plate. Or, in my case, with a wedge of Camembert and a glass of wine.
It’s happiness in a jar.
Adapted from The Complete Book of Small-Batch Preserving (a.k.a. my new favorite book)