Uploaded November 2023 | Updated September 2026, 7 hours ago
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This relish is one of my favorites. A staple of Thai food, it is made from peppers, cucumbers and shallots in a gastrique. It’s not supposed to be especially spicy, but different people have a different idea of what is spicy. I will say that the gastrique seems to have a mellowing effect. We used three home-grown serrano peppers which were generally pretty hot coming off the bush, but the resulting sauce the next day was not especially hot.
Make this at least a few hours before serving, if not the day before. This recipe makes a fair amount of relish, but it does keep for a week or two.
Makes 2 to 3 cups.
Equipment:
large mixing bowl
small saucepan
Ingredients:
3/4 cup sugar
3/4 cup vinegar
3-6 ea chiles serrano, jalapeno, sheppard, hatch; a mix of colors
6 ea shallots French cut into short segments
1 cup cucumber pieces cut into 8th
wedges and then into thin slices
~1 cup cold water
Procedure:
1. Place the sugar into the saucepan, place on the stove, and pour the vinegar over it. Allow it to come to a simmer in order to make a gastrique syrup. If the sugar won’t all dissolve, add a small amount of water.
2. Clean and cut the vegetables while the syrup is coming to the simmer.
3. If the shallots are large, perhaps cut them in half before French cutting to julienne.
4. Add all the sliced veg into the bowl.
5. Once the gastrique has simmered and the sugar is completely dissolved, allow it to cool.
6. Before combining the gastique with the veg, add the cup-or-so of cold water in order to bring down the temperature of the recently-boiled syrup. It is reasonable to start with 3/4 cup, combine everything before deciding whether more water is needed.
7. Put it in a sealed container in the refrigerator for a few hours or overnight before serving.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This relish is one of my favorites. A staple of Thai food, it is made from peppers, cucumbers and shallots in a gastrique. It’s not supposed to be especially spicy, but different people have a different idea of what is spicy. I will say that the gastrique seems to have a mellowing effect. We used three home-grown serrano peppers which were generally pretty hot coming off the bush, but the resulting sauce the next day was not especially hot.
Make this at least a few hours before serving, if not the day before. This recipe makes a fair amount of relish, but it does keep for a week or two.
Makes 2 to 3 cups.
Equipment:
large mixing bowl
small saucepan
Ingredients:
3/4 cup sugar
3/4 cup vinegar
3-6 ea chiles serrano, jalapeno, sheppard, hatch; a mix of colors
6 ea shallots French cut into short segments
1 cup cucumber pieces cut into 8th
wedges and then into thin slices
~1 cup cold water
Procedure:
1. Place the sugar into the saucepan, place on the stove, and pour the vinegar over it. Allow it to come to a simmer in order to make a gastrique syrup. If the sugar won’t all dissolve, add a small amount of water.
2. Clean and cut the vegetables while the syrup is coming to the simmer.
3. If the shallots are large, perhaps cut them in half before French cutting to julienne.
4. Add all the sliced veg into the bowl.
5. Once the gastrique has simmered and the sugar is completely dissolved, allow it to cool.
6. Before combining the gastique with the veg, add the cup-or-so of cold water in order to bring down the temperature of the recently-boiled syrup. It is reasonable to start with 3/4 cup, combine everything before deciding whether more water is needed.
7. Put it in a sealed container in the refrigerator for a few hours or overnight before serving.
Music: bensound.com/royalty-free-music
