Humboldt chef DJ Nagle shares his Peppadew pepper relish recipe

Fried oysters at Humboldt restaurant are served atop a delicious peppadew pepper relish. 

In my <a title="Link to Post's Humboldt review" href="http://www.denverpost.com/restaurants/ci_24688962/humboldt-delivers-creativity-and-comfort-old-strings-space" target="_blank">Dec. 11 review of Humboldt Farm Fish Wine</a>, the fine new restaurant in the old Strings space, I raved about an appetizer of fried oysters that sat atop a Peppadew pepper relish. This sweet-savory relish absolutely made the dish, and there was enough of it that long after the oysters were scarfed, we were spooning it onto grilled bread.

Figuring that if I liked it, readers would too, I called Humboldt and asked if chef DJ Nagle would be willing to reveal the recipe. He was — thanks DJ — and here it is.

<strong>Peppadew Pepper Relish</strong>

Ingredients
1/2 cup red onion, diced fine
1 cup cider vinegar
1/4 cup sugar
1 cup Peppadew peppers, chopped (available in specialty stores and many supermarket deli counters)
1 cup pepperoncini peppers, chopped

Directions Combine onion, vinegar and sugar in saucepot. Bring to a simmer and cook until onions brighten in color. Add chopped peppers and simmer for 5 minutes. Salt to taste.

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By <a title="Posts by William Porter" href="http://blogs.denverpost.com/food/author/wporter/" rel="author">William Porter</a>
<div>Restaurant Critic</div>

 

Dec. 12, 2013