I am searching for a spicy zucchini recipe too. I made some sweet zucchini relish this week and it was delicious. My husband's friend wants us to make spice zucchini relish for him. I like the idea of using less sugar and adding hot spices. Other than dried hot pepper flakes what other hot spices do you suggest. Must the spices be tried or can I use fresh hot spices? Also can you tell me how I can see the ingredients for Linda Lou's recipe so I can use her's. Sorry I don't know how to locate the actual recipe. Thanks, Alvilta

I make salsas pretty easily, and relish has more vinegar, no tomatoes, so try this (with no recommended amount, except to taste-test along the way ^_^). throw into a pot to simmer on a low heat (no pre-sauteeing the onions, etc) the following all diced-tiny with salt, vinegar, and (if desired) lemon/lime juice: *4-5 hungarian peppers (seeded or unseeded, depending on the heat you want/preference on whether you like/don't like seeds. I like them in my food...my bf likes the heat, but not the seeds) *an onion simmer it to desired taste. If you want a fresh taste, just make it like you'd make a pico de gallo (no cooking required, just a real good food processor), if you want a well blended flavor, cook for longer. If you want a more salsa taste, add 4 parts cumin to 1 part coriander, with food processed cilantro. If you want it spicy, and a bit colorful, process some habanero for added color ^_^ If you want color and NOT spicy, add pimento (or rather, diced roasted red pepper). I like to try different things when I make salsas and relishes. I usually take two batches before getting it right. (first one needs adjusting too late in the game, second try is right on, and embedded into my memory ^_^) And then again, there's no right/wrong. There's always room to try new things. Hungarian peppers are also good for stuffing, dipping, and frying up. (yummmmmyyyy) Good luck!!!

As a matter of fact, I DID make a nice Goulash (and misspelled the name, too, hehe)! Thanks, Rick and Bruce :-) I got the recipe from somewhere, and then I just used the Hungarian Wax peppers and the paprika powder + the dried Hungarian powder/flakes from my own stock. Here's the basic write-up that I did: "Hungarian Goulash - beef pepper stew :-) Chuck beef, beefstock, onion, potato, carrot, Hungarian hot wax pepper, parsley, caraway seed, garlic, paprika, olive oil, seasalt and black ground pepper to taste.Olive oil or bacon fat in pot, low cook the onions until translucent, salt to make tender. Add cut beef, sear all sides, add beefstock and water about one inch above the beef. Bring to a boil, reduce heat, and simmer until meat is tender - could take 1 to 2 hours. Bring back up to a boil, add potato, carrot, pepper, caraway seed, paprika powder, and the parsley bunch (tied with butcher's twine). Reduce heat, simmer until vegetables are properly cooked. Salt and pepper to taste."

We make a banana pepper mustard that is really tasty. You need the following: 1 qt ground, de-seeded banana peppers (about 22 to 25) 1 qt yellow mustard 1 qt white vinegar 1 c flour 4 c sugar De-seed and grind peppers (we use a food processor)some red peppers add color. Pour into a pot, add flour, stir, add sugar, stir, add mustard & vinegar. Put on stove over medium heat stirring until thick. Pour into pint jars, seal and process in water bath canner for 15 minutes. The peppers we use are sweet, but if you would like some heat you can use the hot peppers.