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Sitting here today wondering what to do with all these damn Japs in the Garden. Surfing thru some of the posts here and come across Gunnys post for Jap Relish.
http://www.smoked-meat.com/forum/sho...+relish&page=2
Had everything I needed so I moved forward.
First off, let me say, that when working with this amount of peppers, WHERE GLOVES!!!!!! My hands feel like Tommy Lee used them as his own personal drum set. I knew better when I was cleaning them out
And now, several hours later, and several heavy hand washings, I try to get an eyelash out of my eye. CALL 911. Holy Chit, that oil has some good hang time. Don't touch eyes or anything below the belt....
Anyhow, here's what we got.
The Japs. Went to the garden and picked out some of the larger ones. Didn't have quite enough of the green ones that were large enough so I added what is called "Garden Salsa" peppers. The shape of a cayeene with a bit more heat than a hab. Right around 3000 Schovile. The rest of my japs are smaller or the larger ones are Red and I'm saving them to make some Chipotle.
Onions, nice large white ones.
Did not have a red bell so I used a big ole yellow one. Figured I'd get some nice red color from the garden salsa peppers anyhow.
Ran everything thru the food processor. (Do not breath in deeply when removing lid from food processor after dicing Japs)
All canned up. Made 6 pints and 6 half pints. The half pints I will give away to people I like, which means I'll probably only give away one or two
Tried a little that was left over in the pot. This stuff has got a bite to it, that's for sure. Somewhat HOT but it doesn't last like biting into a raw jap. It also has a great sweet taste to it really balances it out. I think it's gonna be kick ass on some hot dogs or as burger toppings. Like Gunny said in his post, a real man would use the whole pepper, so naturally I only used about 1/3 of them whole I'm glad I didn't go whole with all of them as this years Japs are hot as hell.
Well that's it. Thanks Gunny for posting that and thanks for checkin out my thread
http://www.smoked-meat.com/forum/sho...+relish&page=2
Had everything I needed so I moved forward.
First off, let me say, that when working with this amount of peppers, WHERE GLOVES!!!!!! My hands feel like Tommy Lee used them as his own personal drum set. I knew better when I was cleaning them out
And now, several hours later, and several heavy hand washings, I try to get an eyelash out of my eye. CALL 911. Holy Chit, that oil has some good hang time. Don't touch eyes or anything below the belt....
Anyhow, here's what we got.
The Japs. Went to the garden and picked out some of the larger ones. Didn't have quite enough of the green ones that were large enough so I added what is called "Garden Salsa" peppers. The shape of a cayeene with a bit more heat than a hab. Right around 3000 Schovile. The rest of my japs are smaller or the larger ones are Red and I'm saving them to make some Chipotle.
Onions, nice large white ones.
Did not have a red bell so I used a big ole yellow one. Figured I'd get some nice red color from the garden salsa peppers anyhow.
Ran everything thru the food processor. (Do not breath in deeply when removing lid from food processor after dicing Japs
)All canned up. Made 6 pints and 6 half pints. The half pints I will give away to people I like, which means I'll probably only give away one or two
Tried a little that was left over in the pot. This stuff has got a bite to it, that's for sure. Somewhat HOT but it doesn't last like biting into a raw jap. It also has a great sweet taste to it really balances it out. I think it's gonna be kick ass on some hot dogs or as burger toppings. Like Gunny said in his post, a real man would use the whole pepper, so naturally I only used about 1/3 of them whole
I'm glad I didn't go whole with all of them as this years Japs are hot as hell. Well that's it. Thanks Gunny for posting that and thanks for checkin out my thread
on the relish, nicely done 
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