The chipotle pickle relish consisted of : 4 quarts diced cukes, 1 1/2 quatrs diced sweet onion, 1 diced red bell pepper, 1 can chipotles in adobo sauce, 1tsp each celery seed, dill seed, tumeric, ground ginger, 2 1/2 cups sugar, 4 cups vinegar and 1 cup water. The cukes and onions were given 1/4 cup canning salt and left to sit overnight. The next day as much moisture as possible is squeezed out of the cuke and onion mixture, and mixed with the rest of the ingredients and simmer for about 45 minutes. Process in jars as usual. It has a nice kick to it lacks the smokey flavor I was going for. Maybe leaving out the normal relish seasonings would help that.
The smoked onion habanero relish has yet to happen, but this is the plan.
About 8 pounds of onions and 30 or so habaneros smoked on a charcoal grill. All of that chopped up and mixed with some sugar and salt to taste with vinegar and a little water. I will post later as to the outcome of this one.
We are probably going to get frost tomorow morning or the next day so it might not happen until Sunday.
I was told recently that the Scoville Scale numbers indicate how manys drops of sugar water needed to dilute one drop a capsasian (sp?) oil from a particular pepper. We have added chopped jalapenos and habaneros to bread and butter pickles and it adds good heat to them without being over powering. Meaning using hot peppers in recipes that have reasonable amounts of sugar cuts much of the killer heat.
This sure is fun!
