New Features


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.

Saturday, May 01, 2010
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.


  • 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 lime


  1. Combine all the ingredients, except the lime zest and juice, with 1D3 cup of water in a saucepan.
  2. Bring the water to a simmer over medium-low heat and cook until jalapeños are soft, about 20 minutes.
  3. Increase the heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes.
  4. Take the pan off the heat, discard the herbs, and add the lime zest and juice.
  5. Cool to room temperature. Season with salt to taste.
Subscribe to Details
Powered By ZergNet
Details Newsletters
  • Get the latest in men's style, grooming, diet, fitness and pop-culture trends every Wednesday. See Sample
I understand and agree that registration on or use of this site constitutes agreement to its User Agreement, and Privacy Policy.