I did not expect to fall in love with a jar, but here we are. Red jalapeño relish is not a condiment. It is a lifestyle choice.
Let me be honest. I do not “serve” it. I do not “pair” it. I eat it straight out of the jar like a raccoon with refined culinary standards.
The first time I tried it, I had the immediate, irrational thought: why was I not the one who discovered this? The versatility alone deserves a medal. Tacos, eggs, burgers, grilled cheese. It shows up everywhere and improves morale.
Now here is where it gets controversial. I am Sicilian, not to be confused with Italian. Pasta runs through my veins. Nana might raise an eyebrow, if she were alive…but she’s not and I do what I want. Stir it into arrabbiata and suddenly the sauce does not just simmer, it has swagger. The sweet heat deepens the tomatoes and adds sparkle.
And then there is the domestic drama…
My partner is allergic to capsaicin. Tragic, I know. So while I sit at the table, happily sweating and glowing like a proud pepper enthusiast, she watches with the complex expression of someone observing forbidden treasure. There is a concern. And there is an unmistakable jealousy as I take another unapologetic bite. I try to be sympathetic. I really do.
Fire Season has earned a permanent place in my heart. It is chaotic, brilliant, versatile, and dangerously spoonable. If you need me, I will be by the fridge, whispering sweet nothings to a jar.
Spicy, sweet, tangy - what more could you want??? Love using it on rice bowls, sandwiches, and starting to experiment using it in fresh baked fociaccia. Yum!