Top Shelf: Mixed Chili Relish

Mar 14, 2017 by Mark Godbeer

Top Shelf: by Chef Mark Godbeer

Over the years, I have worked on and visited many boats, and there are always those obvious components that frequent every ship, for example, propellers, anchors, main engines, and a crew mess filled with hot sauces.

I love hot sauces, however there is a depth missing from those bottled-up infernos, a lack of character. That is how I found myself creating this delicious relish.

I don’t use this relish in cooking; I feel it’s flavor profile gets lost. I prefer to use it as an addition to a finished product such as paninis, pizza, cheese and crackers, etc. The heat, the vinegar and the all-round flavor character is a salivation beckoner and ensures taste bud sensation.

Enjoy.

Chili

Ingredients:

1 large red bell pepper

1 jalapeño

3 piquillo peppers

3 young bell peppers

3/4 cup white vinegar

3 Tbsp. olive oil

1 tsp. chili flakes

2 yellow onions, chopped

4 cloves garlic, crushed

1 tsp. ground cumin

1 tsp. sea salt

6 Tbsp. raw sugar

 

Using a long cooking fork, pierce the peppers one at a time and hold them in front of a naked flame (blow torch, BBQ, etc.), blistering the skin as you slowly rotate. Set aside once all sides are blackened and blistered.

Remove the seeds from the bell peppers and the tops from all the peppers and roughly chop.

Place the peppers and vinegar in a blender and pulse until no large pieces remain.

In a heavy-bottomed pot set to medium, heat olive oil and chili flakes for 2 minutes until fregrant.

Add the onions and cook for 5 minutes until translucent and beginning to brown.

Add the garlic, pepper mix, cumin, salt and sugar and cook for 5 minutes.

Reduce heat to low and simmer for 45 minutes.

Remove from heat and allow to cool. Transfer to a container and refrigerate for an hour before serving.

Enjoy with a cheese board, burgers, grilled chicken or even eggs, pretty much everything.
Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests.

Topics:


Related Articles

Yanmar opens in Dubai

Yanmar opens in Dubai

Diesel engine manufacturer Yanmar has opened an office and warehouse in the United Arab Emirates, near Dubai Airport. The office will be operated by Yanmar subsidiary and Asia regional …

St. Katharine Docks wins Gold Anchor Award

St. Katharine Docks wins Gold Anchor Award

St. Katharine Docks, central London’s only marina, has received the Gold Anchor Award for outstanding customer service and facilities. The marina’s general manager, Paul Tetlow, received the …

Triton networks with Neptune Group Yachting

Triton networks with Neptune Group Yachting

The threat of Hurricane Dorian pushed The Triton’s regular first-Wednesday-of-the-month networking event back one week. Nonetheless, more than 220 yacht captains, crew and industry professionals …

Amels hires manager

Eel Kant joined Amels as sales manager of the refit department. Kant has more than 30 years experience in the industry. A graduate of Delft Technical University, Kant has

E3 combines SIMs into one connection

E3 combines SIMs into one connection

Mallorca-based e3 Systems, a multi-broadband communications provider for megayachts, has launched e3.Unite, which uses a range of routers that combine from three to 18 3G, 3G+, 4G LTE connections, …

Pinmar names new manager in France

Palma-based Pinmar, a yacht refinishing company, recently appointed Mar Pallàs as general manager of the company’s operations in France. This is a new role based on Pinmar’s growing business …