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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.

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 lime

Preparation

  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.
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