Make this relish as a tasty sauce!
PICKLED PEPPER RELISH
2 tablespoons olive oil
1/2 red onion (peeled)
3 cups pickled peppers + 1/2 cup pepper brine
2 tablespoons honey
In the bowl of a food processor, add onion and pulse until finely chopped. Heat a large saute pan over medium heat and add olive oil. Saute onion for 3-4 minutes until softened. Add the pickled peppers to the food processor and pulse until finely chopped. Remove to the saute pan, add the pickle brine and honey and bring to a simmer. Allow to cool or toss with fried shrimp as a sauce.
Tip: Store relish in an airtight container for 1-2 weeks in the refrigerator.