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'Bulgarian Carrot’ Pepper Relish Recipe

Combine intensely spicy ‘Bulgarian Carrot’ peppers and mild eggplant to make a relish that’ll please the most heat-loving gourmand.



From “Fiery Ferments”

  • Pepper ferments
    Pepper ferments can last unrefrigerated for a year or more in anaerobic conditions, but it's best to store them in a refrigerator to stabilize the ferment and preserve the flavors.
    Photo by Adobe Stock/Meliha Gojak
  • Pepper ferments

Yield: 1 pint

For some reason, we find ‘Bulgarian Carrot’ peppers (Capsicum annuum) to be hotter, or at least harder to eat, than habanero peppers (C. chinense). Maybe it’s because we grow our own peppers, and our conditions lend themselves to crazy hot ‘Bulgarian Carrot’ peppers and reasonable habaneros. Maybe it’s because the heat comes on so bracingly strong before you even know you’ve taken a bite. In this relish, the eggplant tempers the pepper and gives you a chance to catch your breath between bites. 


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