Food + Drinks
How to Make Jalapeño Relish
Quince paste and Marcona almonds are tasty, but chefs are playing with their cheese-plate enhancements—you should revamp yours as well.
May 2010 Issue
This sweet-and-sour relish is a favorite of Ryan Poli of Perennial, in Chicago. It's an innovative pairing for Gouda, Comté, and other bold yet slightly sugary cheeses.
Ingredients
- 7 jalapeño chiles, seeded and finely chopped
- 1 medium Spanish onion, finely chopped
- 5 cloves of garlic, finely chopped
- 1/4 cup cup rice-wine
- vinegar
- 2 tablespoon sugar
- 5 thyme sprigs
- 5 cilantro sprigs
- 1 bay leaf
- Zest and juice from ½ lime
Preparation
-
Combine all the ingredients, except the lime zest and juice, with 1D3 cup of water in a saucepan.
-
Bring the water to a simmer over medium-low heat and cook until jalapeños are soft, about 20 minutes.
-
Increase the heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes.
-
Take the pan off the heat, discard the herbs, and add the lime zest and juice.
-
Cool to room temperature. Season with salt to taste.
- Keywords
- style and advice,
- food and drinks,
- recipe,
- Ryan Poli,
- Perennial,
- Jalapeño Relish
Ratings
Comments
Post a Comment