We’ve all been there – it’s the end of the week and any lingering produce needs to be used or tossed. I recently found myself with a surplus of jalapeños in the fridge. Whether you bought too many (like me) or your garden has yielded an abundance of jalapeños this summer, I have the perfect recipe for you. In the name of minimizing food waste, let’s make some Fresh Jalapeño Relish!
In most cases I’ll think of a recipe I want to write and buy the ingredients to test it out. The reverse happened with this Fresh Jalapeño Relish. I saw the bag of jalapeños in my fridge and the idea instantly hit me. I wanted to make a relish that could be used to add fresh, spicy flavor to my favorite summer dishes. In fact, a new recipe using this Fresh Jalapeño Relish as a topping is coming to the blog soon!
One of the best parts about this Fresh Jalapeño Relish is that you probably have the other ingredients on hand already. If you don’t have a shallot, swap it out for a few finely chopped garlic cloves. White vinegar can be substituted with apple cider vinegar or white wine vinegar. You can experiment with your favorite sweetener, too. I think agave would work best.
Reminder: do NOT touch your eyes after chopping jalapeños! My friend suffered a painful experience after slicing jalapeños at my bachelorette party this summer. To safeguard against burns, you can wear gloves or stick your non-chopping hand inside a ziplock bag to hold the jalapeños steady as you finely chop. For a spicier relish, keep more of the jalapeño membrane and seeds – that’s where the heat comes from.
This Fresh Jalapeño Relish is the perfect summer topping to keep on hand for tacos, tofu scrambles, burrito bowls, and more.
Slice the jalapeños in half from stem to tip and use a spoon to scrape out the seeds and membrane. For a spicier jalapeño relish, leave more seeds in. Finely chop the jalapeños and transfer them to a mason jar with or without the seeds.
Peel and finely chop the shallot and add it to the jar with the jalapeño. Pour in the white vinegar, water, sugar, and sea salt. Twist on the lid and shake the jar to combine the ingredients.
Refrigerate the fresh jalapeño relish until ready to serve. Enjoy with vegan tacos, burrito bowls, tofu scrambles, and any other dish that could use a little kick! Leftovers will keep in the fridge for up to 2 weeks.
Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It’s a versatile Indian curry that’s ready in about half an hour. This post was originally published on aug 19,2016.
This mushroom and pea curry is easy and delicious and perfect for weeknights. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a masala sauce which can be used to make a dish. This masala sauce is paired with browned mushroom and green peas to make a delicious mushroom pea curry. I add some spinach or greens as well as chickpeas for protein.
Make the sauce creamier with more cashews, add vegan butter to make makhani or butter sauce. You can also control the heat, making it spicier or milder, to taste. The matar masala sauce with mushrooms and peas is a satisfying, flavorful meal.
Serve this dish over rice or cooked grains, with flatbread, or over toast for snack or breakfast. It’s an easy recipe with just 20 minutes active cooking time, then let everything simmer so the flavors can meld.
This recipe was originally written with a blended sauce. I used to make blended sauces a lot more before as they reduces all the chopping time. But you can finely chop the aromatics and use that instead as well.
Matar mean peas, and you can use less or more peas, to preference. This simple masala sauce also works well with any veggies, or baked tofu, soy curls, chickpeas or lentils.
To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, full fat coconut milk, or coconut cream in place of the cashews.
Why You’ll Love Mushroom Matar Masala
hearty, creamy, tomatoey curry sauce with toothsome mushrooms and sweet peas
chickpeas for protein, or use your plant based protein of choice
tons of flavor from garlic, ginger, green chili, and garam masala
versatile! Creaminess, spiciness, texture, and proteins are all adjustable to your taste.
naturally gluten-free and soy-free with easy nut-free option
More North Indian Curries
Vegan Butter Chicken
Chicken Angara – Smoky tofu curry
Punjabi Kadhi Pakora (Onion Fritters in Spiced Yogurt Sauce)
Punjabi Chole (North Indian Chickpea Curry)
Continue reading: Mushroom Matar Masala (gluten-free, soy-free)
The post Mushroom Matar Masala (gluten-free, soy-free) appeared first on Vegan Richa.
Prep Time:
Yield:
