If you are in Colorado, Nebraska or Missouri, you may have heard the Red Rock Relish buzz. It has a super cool name and logo (love the bear), and I’ve been dying of curiosity to try it. Lucky for me, my sweet friend Whitney Snow is a partner in this delicious and newly launched business. I mentioned it to her on the tennis courts several weeks ago (yeah, I’m actually thinking only of food while whacking that ball), and a couple of weeks ago I found the happiest sack on my front porch with Red Rock Relish. Now, I’ve never used relish. On anything. Ever. I just never saw the point. But Red Rock Relish is void of pickles and chock full of jalapeños. Cha-ching. Now you’re talking. I immediately went after it with some blue corn chips which seems like a fitting vehicle for jalapeño related items. It was addictive and just screaming with good flavors. I put a lid on it and spent the next few days deciding what to DO with it. I could just grab a spoon, or I could enjoy the beauty of fresh ingredients already chopped and mixed for me in this convenient little jar. When does that ever happen? I’m loving this new trend of prepared food with ingredients that would be exactly the same as if you had made it at home.
The Red Rock Relish recipe actually starts with Whitney’s mom, Cissy Fletchall. As Whitney tells it, every time she made it (slaving away in the kitchen for hours, filling the house with fumes that lingered for days), she would give it to family and friends who were back just days later asking for more. Everyone loved the relish! Whitney’s husband, Shawn Snow, began to research how they might produce it, and they decided to make it a family affair along with Whitney’s cousin Jen, and her husband Jamie Hiner. As so many brilliant ideas and successes begin, two heads (or 5) are better than one. Cissy’s original recipe called for jarred jalapeños, but Whitney and Shawn felt it was important to use only fresh ingredients for the best flavor. So, after much experimenting and what sounds like many, many batches, they came up with a medium and a hot version of Red Rock Relish. And if you have cooked enough with jalapeños (and other chiles), you’ll know that the heat in the chile peppers is not consistent. One can be more fruity with a slight hint of heat, and another has you coughing up your lungs just from slicing it open and releasing that fiery heat. Hats off to the folks at Red Rock Relish for finding a way!
In the end, I really just wanted Red Rock Relish in my breakfast. Or my dinner. Did I mention, lunch? So, I incorporated them into southwestern themed frittatas which are perfect for whatever meal you are hungry for. With Valentine’s Day fast approaching, this would be a fabulous treat for brunch. I have a thing for mini-versions of food, so I made them individually in a muffin tin, but honestly, you could put this in a 8×8 baking dish (or something near that size), and be just as happy cutting squares out of that. Whatever floats your boat, and isn’t that the key to happiness when it comes to food? Anway, I’ll warn you because you need to know: THESE ARE CRAZY DELICIOUS. Dave was totally thrilled to have these for dinner and snuck off with a couple for breakfast this morning at his desk. I decided they needed to be my early lunch today. You get the idea…they are going fast.
Red Rock Frittatas
recipe by Stephanie Kunstle… with the help of the fantastic Red Rock Relish from Cissy Fletchall, Shawn & Whitney Snow, Jen & Jamie Hiner
Note: I made these in a muffin tin, and honestly, it was a bit of a pain to get each one out after they were baked… When I do them again I will use paper muffin cups or do a larger version in a 8×8 pyrex baking dish. Feel free to experiment, but you can be sure it will be so delicious no matter what “form” you use. Also, if you don’t live near a store that sells this relish, never fear, you can buy it online and find locations here!
- 1 Tbsp. regular olive oil
- 1 Tbsp. butter
- 1/2 medium red onion, chopped
- 3 medium Yukon gold potatoes, scrubbed clean
- 6 oz. crimini mushrooms, quick rinsed or wiped clean,
- 10 large eggs
- salt and pepper
- 3 rounded Tbsp. Red Rock Relish
- 1 rounded cup of shredded cheddar
- sliced avocado, sour cream, fresh cilantro leaves, and Red Rock Relish for garnish
- Preheat oven to 350ºF.
- Line a muffin tin with paper muffin cups or grease a 8×8 baking dish.
- Poke deep holes with a fork all over the cleaned potatoes. Microwave them on regular heat for 10 minutes. Once cooked, carefully slice them into 1 inch cubes, leaving the peel on.
- In a large sauté pan, melt butter with oil over medium low heat. Add chopped onion and sauté, stirring frequently, until softened. About 5 minutes. Meanwhile, slice the mushrooms into 1/2 inch thick slices (I always slice about 1/4 inch of the dried end off and use the rest of the mushroom).
- Add the mushrooms to the pan, turn the heat up to medium high, and stirring almost constantly, brown them but take care not to over cook them… turn off the heat when they are still be slightly firm.
- Stir potatoes into onion/mushroom mixture, and season with salt and pepper.
- Beat 10 eggs together well, with 1/2 tsp. salt and the measured relish.
- Fill each muffin cup 3/4 of the way full with the veggie mixture, or cover the baking dish with the veggie mixture. Pour the egg mixture over the veggies, taking care that the relish doesn’t all sink to the bottom and end up on one corner of the pan or a particular muffin cup. I used a large liquid measuring cup to pour out the eggs, and gave them a quick stir every couple of pours to make sure they relish was evenly distributed. (I had about 1/2 cup of veggie mix left at the end, so if you do too, save that and use it for a quick scramble on another day).
- Whether you use a muffin tin or a deep baking dish, set it on a baking sheet to catch drips. Bake at 350ºF for 15 minutes.
- Open oven and sprinkle the cheese on top of each muffin cup or over the baking dish, and continue to bake for 10 more minutes if you are using muffin cups or about 20 more minutes if using a baking dish. Total baking time for muffin cups: 25 minutes, total baking time for 8×8 baking dish, about 35-40 minutes. Egg will be set, and slightly puffed.
- Allow just about 5 minutes or so to let the eggs cool and serve with slices of avocado, small dollops of sour cream, Red Rock Relish and a scattering of fresh cilantro leaves.