Jalapeno Relish (Salsa)\r\n7-8 large jalape\u00f1o peppers, with stems, membranes and seeds removed; chopped (for more heat, leave some seeds)\r\n1\/4 cup chopped red onion\r\n2 cloves garlic, minced\r\n2-3 Tbsp. apple cider vinegar (if you have to use regular vinegar, increase honey)\r\n1 Tbsp. honey\r\n3\/4 tsp. kosher salt\r\nMince the chopped jala-pe\u00f1os and red onion in a food processor but don\u2019t turn it into mush.\r\nTransfer to a bowl and stir in garlic, apple cider vinegar, honey and salt. Cover and refrigerate for up to 10 days.\r\nFor a sweet, fruity version, hold the honey and add diced pineapple or mango, then add honey, if desired.\r\n\r\nHot Mexican Bean Dip\r\n1 can refried beans\r\n2 cups sharp cheddar cheese, shredded\r\n1 medium onion, chopped\r\n1\/4 cup jalapeno relish (salsa)\r\n2-3 jalapeno peppers, chopped\r\nMix 1 cup cheese with remaining ingredients and place in baking dish. Sprinkle remaining cheese on top. Heat 20 minutes at 350\u00ba or until cheese is melted. \r\nServe as a dip with nachos or Doritos. \r\n\u00a0\r\nBaconed Olives \r\nRinse and pat dry large pimento stuffed olives (or any stuffing you like). Cut thin strips of bacon into thirds or halves. Wrap each olive and skewer with a toothpick. Place on foil lined tray or in Pyrex baking dish and broil and until golden brown. \r\nServe hot or warm.