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.

Yield: makes 2 1/2 Cups


  • 1 12 lb. small medium-hot yellow chiles such as caribes
  • 12 medium chopped, pealed white onion
  • 8 cloves chopped peeled garlic
  • 1 tsp. crushed dried oregano (preferably Mexican)
  • 12 tsp. salt
  • 1 14 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.