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James Baigrie
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| Yellow Hot Relish |
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MAKES 2 ½ CUPS
Rosaura Guerrero typically used up a whole batch of this lively condiment at one family meal, but her granddaughter Susan refrigerates some for later use. The Guerrero family recommends serving it with pork chops or steak.
½ lb. small medium-hot yellow chiles such as caribes
½ medium chopped, pealed white onion
8 cloves chopped peeled garlic
1 tsp. crushed dried oregano (preferably Mexican)
½ tsp. salt
1 ¼ cups vinegar
1. Stem, seed, and chop 1/2 lb. small medium-hot or hot fresh yellow chiles, then put into a medium bowl (wear rubber globes or wash hands thoroughly with soap and hot water after handling chiles).
2. Add 1/2 medium chopped pealed white onion, 8 cloves chopped peeled garlic, 1 tsp. crushed dried oregano, and 1/2 tsp. salt to bowl and mix well.
3. Put relish into a clean 24-oz. ceramic or glass jar. Add enough white vinegar to cover relish by about 1/4" (about 1 1/4 cups). Cover jar and refrigerate for at least 2 weeks before serving. Relish keeps, refrigerated, for up to 6 weeks.
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This recipe was first published in Saveur in Issue #73
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