For the past 2 years I’ve found myself partially admiring and partially envying the canned goodies at the Bonlee Grown Farm stand at the Durham Farmers’ Market. Every Saturday, I swing by for a taste of their latest flavor, but secretly I’m looking for inspiration… Their set-up is always super inviting with their grandmother’esque tablecloths and smiling staff. This past Saturday, pepper relish on my mind, I couldn’t pass up a conversation with the farmers’ daughter Ramy, and grabbed some of these beautiful yellow and orange bell peppers. While I was at it, I picked up a couple different varieties of peppers, including some Lombardo peppers Puerto Rico peppers, from Four Leaf Farm.
After sharing my “touched for the very first” time jalapeño story with a close friend last night, her response was, “ow ow ow!!!” “Ow ow: a slang term used to emphasize/agree and/or add on to a comment that someone else has just made.” This sorta hot, sorta sweet, and sorta tangy relish is a product of the pound of peppers leftover from last week’s Honey Pickled Pepper Slices, and my late night boredom. A modification of Canning Granny’s canned bell pepper relish, enjoy as a condiment atop chili, tacos, sandwiches, etc.