Photo by Christina Oxford

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  • 2 pounds ramp greens, blanched in salt water (substitute green onion tops if ramps are unavailable)
  • 1 Vidalia onion, diced
  • 8 cloves garlic, chopped
  • 6 jalapeño peppers, diced
  • 1 cup rice wine vinegar
  • 1 cup white distilled vinegar
  • 2 cups water
  • 1 cup salt
  • ½ cup sugar
  • 1 teaspoon soy lecithin (aids in emulsification process)
  1. Sauté onion, garlic and chilies until soft.
  2. Add remaining ingredients except blanched ramps and bring to boil.
  3. Reduce to simmer, and cook until onions and peppers are soft.
  4. Purée in batches, adding ramps to each batch until everything is puréed.
  5. Strain and check seasoning.
  • from Chef Mark Steuer

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