Bountiful

I know this time of year you'd expect to see a different harvest, but bounty is still bounty even when it comes in the form of jalapenos.

We had one pepper plant and it's some kind of "faux" jalepeno- it has no heat whatsoever. I mean literally, my spice-averse children can eat them raw with the seeds. I picked 33 on Saturday and left another dozen on the plant. What to do with that many jalapenos?? I made a jalapeno relish that I like. It's a different flavor, but addictive. And without any heat, easy to eat in mass quantities.

If you have mild peppers like I do, cut way down on the oil and salt. Without the heat it just doesn't need as much. In my case, I just kept adding peppers and lemon zest until I'd tripled those ingredients. If you have extra spicy pepper, deseed and devein them before you mince them - it will make a big difference.

Jalapeno Relish

6 minced jalapenos (by hand or in a food processor)
1/2 c olive oil
julienned zest of 1 lemon
2 t kosher salt

Combine. Let stand at room temperature 6 hrs. Refrigerate up to 2 weeks.