Upon entering one of my favorite yoga classes in early September, I was greeted with a GINORMOUS bowl of fresh peppers and tomatoes.
“They are to share,” he said.
“Really? All of these?”
“Yes, let’s divide them up. I have SO many!”

SCORE!

I left with a tired body, refreshed mind, and a bundle of fresh veggies.

The moment I returned home, I turned up the stove and created a Spicy Tomato Pepper Relish.
We served this over baked sweet potatoes and rice for a truly delicious vegan, gluten-free, paleo, (maybe) Keto, whatever popular diet is out there dinner! YUM!

Oh, and even though all the peppers were of different variety (poblano, banana, etc.), apparently they all morphed and hyrid-ed themselves into something spicy!

Hang on to your hats, this one has a kick!

Spicy Tomato Pepper Relish

2 Tbs. olive oil
4 large spicy peppers, seeded and chopped
6 medium garden fresh tomatoes, chopped
sea salt and pepper
1 tsp. ground cumin seeds
1 tsp. ground coriander
1 tsp. dried cilantro
1 tsp. cane sugar

Heat the olive oil in a medium pot over medium heat. Add the peppers, tomatoes, and salt and pepper.
Cover and cook until the veggies release their juices.
Add the cumin, coriander, cilantro and sugar.
Bring to a boil.
Cover, stirring occasionally, and reduce to a simmer.

Continue cooking for about 20 minutes, until most of the liquid has been evaporated and cooked down.

Serve over anything and everything! Yay for garden fresh food!