Burgers. A family favorite, easy, grilled and on our new eating plan, boring. Can’t add cheddar, veto on the roll, no bacon or blue cheese. We weren’t feeling very inventive this evening, until my husband suggested: “How about something spicy?” We loooooove to experiment with new recipes!
We purchased a variety of peppers this week; the red ones are Red Fresno peppers, and the green are Serrano peppers. Both are moderately hot.
We chopped up 3 of each, (seeds and membrane too,) added a full cup of diced white onion, 1/3C red wine vinegar, 1C of Pomi diced no-sodium tomatoes, and 1 Tbsp Turbinado sugar, to balance out the acidity. Put the mixture in the Cuisinart for about 10 pulses, and done!
Burgers were 95% fat free ground sirloin, which tends to be dry, so the Spicy Pepper Tomato Relish was the perfect addition!
We served the burgers on arugula, with tomatoes and a couple leftover homemade croutons so it seemed like we had a tiny bit of bread with the burger. Bi-Color corn made our plates bright with sunshine, and the meal tasted like a summer cookout! Summer is exactly 100 days away, but by the looks of the snow outside our kitchen window, we’ll settle for Spring, any day!
Spicy Tomato Pepper Relish
- blender or food processor
- 3 medium serrano peppers
- 3 medium fresno peppers
- 1 cup white onion, chopped
- 1 cup fresh tomatoes, chopped
- ⅓ cup red wine vinegar
- 1 Tbsp Turbinado sugar
- Slice and core tomatoes and peppers. (If you want less heat, remove seeds and membrane from peppers.) Remove skin from onion and slice into 8 pieces.
- Place all ingredients into food processor with standard “S” blade. Pulse at 2-second intervals, so vegetables don’t puree. They should be chunky and uniform size.
- Refrigerate for up to a week. This relish can also be frozen into ice cube trays.