Pickled Peach and Habanero Relish

Seasons: 
March, April, May, June, July, August

Recipe reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

Photography by Jody Horton

If you can’t find habaneros, substitute a couple of jalapeños and a splash of orange juice. Habaneros are powerful and will sting badly if accidentally rubbed near the eyes, so always wear gloves when handling them.

Easy

Pickled Peach and Habanero Relish

Ingredients

For 2 Person(s)

Cream

  • 1 habanero chili
  • 1/4 cups minced yellow onion
  • 2 cups heaping, finely diced ripe peaches
  • 1/4 cups local honey
  • 1/2 cups white wine vinegar
  • 2 teaspoons salt

Pickled Peach and Habanero Relish Directions

  1. Wearing latex or rubber gloves, cut the stem off the habanero. Slice open, and with a sharp knife, remove the membrane and seeds and discard them. Mince the chili. Place in a nonreactive saucepan with all the remaining ingredients and bring to a boil, stirring to dissolve the salt. Decrease the heat and simmer, uncovered, for 5 minutes.
  2. Pour the relish into an airtight container and let cool to room temperature, then seal and refrigerate. The relish is ready to eat right away and will keep in the refrigerator for up to 1 month.
  3. Variation: Peach and Habanero Salsa Cruda For quick, fresh, salsa cruda, combine the habanero, 1 white onion and peaches in a bowl with the juice of 1 lime. Taste and adjust the salt as needed, then refrigerate for 1 hour to let the flavors develop. This salsa tastes best within a day of being made.

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