During winter months we fill the menu at girl & the goat with citrus, from grapefruit to blood oranges to one of my favorites, pomelos.  This relish is great over roasted beets, on crusty bread, over fish or pork chops.  Adds great acidity and spice!

Pomelo pepper relish 

2 C pickled fresnos (recipe below) 

5 each pomelo fruit

2 C red onion

2 bunches scallion

2 bunches perilla leaves

1 C evoo 

mix all ingredients thoroughly and check for seasoning. 

This is a simple quick pickling brine recipe that we use at both goats for our pickled fresno and other peppers.  We make 22 quarts at a time just because we love them so much!  Even though I am a bit of a spice woos I love the hint of sweetness from these chilis that balances out the spice.

Pickled pepper brine  

2 Qt sliced fresno peppers, seeds removed

1/4 c salt

2 c sugar

2 c white balsamic vinegar 

1 qt champagne vinegar 

Bring vinegar to a boil, add sugar and salt, stir until dissolved.

While hot, pour over peppers, weighing down to be sure fully submerged.  Let cool to room temperature before refrigerating. 

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