This recipe was inspired a shopping trip to the local organic market. I found a jar of organic spicy chipotle relish and I really, really wanted to make something good with it. The original recipe that I found, from A Veggie Venture, used little tiny pickles, so I substituted the relish for them. And, double bonus points, I had to do less chopping as a result.
This recipe can be easily changed to perhaps an Old Bay Seasoning or Lawry’s Season Salt flavor profile. Just adjust the type of relish and seasonings you use. I also used a soy mayonnaise to make it vegan.
It’s a versatile and spicy chow – spread it on crackers, sandwiches, tortillas…you name it.
Artichoke and Chickpea Chipotle Chow
16 ounces canned artichokes, drained
16 ounces canned chickpeas, drained
1/2 a small onion, roughly chopped
1/4 cup spicy chipotle relish
1/3 orange bell pepper, roughly chopped
1 rib celery, roughly chopped
1 teaspoon capers
1 clove garlic
1/4 cup soy mayonnaise
2 teaspoons olive oil
1 teaspoon good mustard
Salt and pepper to taste
Place all ingredients in a food processor or blender.
Process until mixed but still chunky. Refrigerate for a few hours preferably overnight to let the flavors meld.